Bourbon vanilla

In examining vanilla beans the determination of the vanillin is a matter of importance. Busse recommends the following process for the determination 20 grams of the pods, crushed with sand, are exhausted with ether in a Soxhlet tube, and the ethereal extract is shaken out with 20 per cent, sodium bisulphite solution. From the latter, vanillin is removed by treatment with dilute H SO, the SO2 generated removed by a current of CO, and the vanillin extracted by shaking out with ether, evaporating the solvent and weighing the residue. In East African vanilla the author found 2 16 per cent, of vanillin, in that from Ceylon 1 48 per cent., and in Tahiti vanilla from 1-55 to 2 02 per cent. Tiemann and Haarman found in the best Bourbon vanilla 1 94 to 2-90 per cent., in the best Java vanilla 2 75 per cent., and in Mexican vanilla from 1-7 to 1 9 per cent. Tahiti vanilla sometimes contains less than 1 per cent, of vanilla. 

Table 15.6. Newly identified volatile ester components in Bourbon vanilla beans and their sensory impressions.

The quality of vanilla extract is defined by Winton s analytical values (Merory, 1960) (Table 15.7). The concentration of vanillin is a major criterion, although organoleptic quality does not depend on it entirely. The various characteristic flavour notes that define vanilla are woody, pruney, resinous, leathery, floral and fruity aromatics (Gillette and Hoffman, 1992). Bourbon vanilla serves as the standard by which the chemical and sensory qualities... 

Feyertag, E. and Hutchins, R. (1981) Isolation and tentative identification of a new constituent of bourbon vanilla bean extract. Food Chemistry 7(4), 311-315. 

Werkhoff, P. and Guntert, M. (1997) Identification of some ester compounds in Bourbon vanilla beans. Lebenomittel-Wissenschaft und Technology 30, 429 431. 

IIPLC chromatogram of Bourbon vanilla beans extract (I fold). 

OCN Bourbon vanilla Mexican vanilla Madagascar vanilla... 

Originally indigenous to Mexico, V. is now cultivated in many tropical regions. Main cultivating countries are Madagascar, Indonesia, Comore Islands, Mexico, Reunion ( Bourbon-Vanilla ). In Tahiti smaller amounts of V. pods are obtained from a different V. species. Vanilla tahitensis. The annual world-wide production amounts to about 2000 t. The USA alone imported ca. 11001 of V. pods in 1990, corresponding to a monetary value of about US 48000000. 

The best variety is Bourbon vanilla or Mexican vanilla, which is native to Central and South America. Next to this is Tahiti vanilla Vanilla tahitensis), which grows in Oceania. The most important sources of vanilla are Madagascar, the Comoro Islands, Reunion, Mexico, Uganda and French Polynesia. [138]... 

Preparation Caramelize the sugar, then stir into the bourbon, vanilla and butter until the sugar has been melted, and then stir in almonds and our. Preheat the oven to 180°C, spoon the mixture on a baking tray, and bake for 10 min. Do not worry it is in their nature to melt. To serve, just cut them into diamonds after cooling down and remove them from the pan. Dive them halfway into the chocolate couverture only (the lower smooth side) then let them dry. Serve chilled or iced. 

CH3Q CHO vanillin vanilla-like Bourbon vanilla... 

Common/vernacular names Bourbon vanilla. Reunion vanilla, Mexican vanilla (V. planifo-lia), Tahiti vanilla (V. tahitensis), common vanilla. 

In 1991, vanilla beans were the highest valued spice import, with shipments totaling 69.0 million, followed by black and white pepper at 60.6 million, capsicum peppers and paprika at 42.6 million, sesame seed at 40.6 million, and cassia and cinnamon at 27.8 million. The most expensive spices, on a unit value basis, include saffron, 1116/kg average New York spot vanilla beans, 80.50/kg for Bourbon beans from Madagascar, Comoros, and Reunion, and 22.05/kg for Java beans and cardamom, 38.54/kg for grade AA bleached Indian and 3.88/kg for Guatemalan mixed greens. 

The annual United States import of vanilla beans jumped 34% in 1991, as importers and users replenished inventories (7). Indonesia was the largest suppher, accounting for 47% of the total the lower price for Indonesian beans is responsible for the increase in shipments. Users have been replacing Bourbon beans with Indonesian types, or blending in Indonesian beans, because they may still label their product as natural and meet other EDA specifications. 

Lawrence has reviewed vanilla extracts analyses [226]. Vanilla extraction with CO2 has been patented [227] with two stages of processing. Extraction at 400 bar and 45°C and separation at 65 bar and 25°C gave 10% yield. This was subsequently refuted by Calame and Steiner who used Bourbon beans, with 1.5% vanillin extracted at 300 bar and 40°C with ethanol entrainer to give a 3.44% yield at 37% vanillin [13]. The current author s results are in agreement with the Calame and Steiner work, when genuine quality beans are... 

Vanilla contains vanillin (1.3-3.0%) as the major flavor component, with over 150 other aroma chemicals also present, most of which are present in traces, including p-hydroxy-benzaldehyde, acetic acid, isobutyric acid, caproic acid, eugenol, furfural, p-hydroxy-benzyl methyl ether, vanillyl ethyl ether, anisyl ethyl ether, and acetaldehyde. The vanillin content differs in different varieties of vanilla, with Bourbon beans containing generally higher amounts than Mexican and Tahiti beans (martindale rosengarten stake). 

GC-MS analysis of three vanilla extracts (Tahitian, Indonesian, and Bourbon) revealed the presence of ethyl hexanoate, ethyl nonanoate, ethyl decanoate, methyl p-meth-oxybenzoate, metbyl 3-pbenyl-2-propenoate, p-methoxybenzaldebyde, 5-propenyl-1,3-... 

G. Vanille Absolut F. absolue de vanille V is produced by hydrocarbon solvent extraction from the cured pods of Vanilla planifolia, Orchida-ceae, native of Central America. In its natural habitat, the plant is pollinated by a local insect with a particularly long proboscis. After the orchid was brought to Europe by Fernando Cortez and subsequently to other tropical countries, it was discovered that the plant needed to be hand-pollinated to bear fruits (early 19 century). Vanilla is now cultivated in Indonesia, Madagascar, Reunion (i.e.. Bourbon) and the Caribbean Islands. 

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