Vanilla

Vanilla is an orchid that is indigenous to southeast Mexico and Central America where it grows wild in the moist forests. When the Spanish conquistadors under 

Attempts to grow the plant in the botanical gardens in Paris and Antwerp were successful, but the plants did not fruit owing to the absence of natural pollinators. It was not until 1841 that a practical method of artificial pollination, using a small bamboo stick to transfer the sticky pollen, was successfully developed, opening the way to commercial production in other suitable growing regions. 

Vanilla beans are the fully grown fruits of the orchid. Vanilla fragrans (salisb.) Ames (= V planifolia, Andrews), harvested before they are fully ripe, and then fermented and cured. Two other species are of some commercial value  

Vanilla pompona schiede is a wild vanilla found in southeast Mexico, Central America, the West Indies, and northern parts of South America. 

It is cultivated in Guadeloupe, Martinique, and Dominica, the products being sold under the name vanillons. These are thicker and more fleshy than genuine vanilla beans and are generally considered to be of poor quality for use in flavorings. 

Vanilla is widely used in food, beverages and cosmetics. It is produced from the beans of Vanilla planifolia Andrews, a member of the orchid family (Orchi-daceae). The plant originates from Mexico where it was already used when the Spaniards arrived. Now it is cultured in various tropical countries, such as Madagascar, Indonesia, Uganda, Comoro, Tahiti, Papua Guinea, India and Mexico. Each of these growth sites yields vanilla with different flavour characteristics. 

Vanilla and vanillin are very versatile flavours, at any concentration they are acceptable, and most people enjoy the flavour, making it the world s most popular flavour. It is used in food (e.g. ice cream, various other diary products, choco- 

Here we will review the current knowledge about the vanilla curing process, the biosynthesis of vanillin and alternative biotechnological production methods. 

In the capsular fruit of vanilla, incorrectly called vanilla bean, 170 volatile compounds have been identified. However, the only fact that is certain is that apart from the main aroma substance vanillin, which is released from the glucoside on fermentation of the fruits, and (R)(+)-trans-a-ionone, the p-hydroxybenzyl-methylether (XVII) contributes to the aroma since its concentration (115-187 mg/kg) greatly exceeds the odor threshold (0.1 mg/kg, water). A mixture of 99% of sugar and 1% of ground vanilla is sold as vanilla sugar and a mixture of 98% of sugar and 2% of vanillin is sold as vanillin sugar. 

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CaH803. Fine white needles, m.p. 82°C, b.p. 285°C, strong vanilla odour, characteristic taste. It occurs extensively in nature, and is the odoriferous principle of the vanilla pod it can be obtained from the glucoside coniferin. Vanillin is made commercially from the ligno-sulphonic acid obtained as a by-product in the manufacture of wood pulp. It is one of the most important flavouring and perfuming... 

VANILLIN In vanilla beans of course. But never more than 2%. This stuff is bought as a synthetic and is cheap and legal. 

When making vanillin from guaiacol the chemist can smell success because the product will have an intense vanilla odor. One can even flavor cookies with the stuff (true ). This Riemer-Tiemann method is also an excellent way to get salicylal-dehyde from phenol in yields of up to 50%. The chemist does everything the same except uses NaOH instead of KOH. 

Another group of natural flavoring ingredients comprises those obtained by extraction from certain plant products such as vanilla beans, Hcotice root, St. John s bread, orange and lemon peel, coffee, tea, kola nuts, catechu, cherry, elm bark, cocoa nibs, and gentian root. These products are used in the form of alcohohc infusions or tinctures, as concentrations in alcohol, or alcohol—water extractions termed fluid or soHd extracts. Official methods for their preparation and specifications for all products used in pharmaceuticals are described (54,55). There are many flavor extracts for food use for which no official standards exist the properties of these are solely based on suitabiUty for commercial appHcations (56). 

Cha.ra.cter Impa.ct Items. The character impact item is a chemical or blend of chemicals that provide the principal portion of a flavor s sensory identity, ie, when tasted and/or smelled, the item is reminiscent of the named character, eg, vanillin is the character impact item for vanilla flavors (Table 6). A character item for one flavor can contribute to another flavor in a different way, for example, ethyl oenanthate is a character item for the grape flavor of the Vinus vinifera type and is a contributor to the flavor of the concord grape, ie, the labmska-type grape. 

A more complex flavor development occurs in the production of chocolate. The chocolate beans are first fermented to develop fewer complex flavor precursors upon roasting, these give the chocolate aroma. The beans from unfermented cocoa do not develop the chocolate notes (84—88) (see Chocolate and cocoa). The flavor development process with vanilla beans also allows for the formation of flavor precursors. The green vanilla beans, which have Htfle aroma or flavor, are scalded, removed, and allowed to perspire, which lowers the moisture content and retards the enzymatic activity. This process results in the formation of the vanilla aroma and flavor, and the dark-colored beans that after drying are the product of commerce. 

Fold. Strength of concentrated flavoring materials. The concentration is expressed as a multiple of a standard, eg, citms oil is compared to cold pressed oil. In the case of vanilla, folded flavors are compared to a standard extract with minimum bean content. 

The most important considerations in marketing and estabUshing a crop from a new source are constancy of supply and quahty. Eor some spices, it is difficult to reduce labor costs, as some crops demand individual manual treatment even if grown on dedicated plantations. Only the individual stigmas of the saffron flower must be picked cinnamon bark must be cut, peeled, and roUed in strips mature unopened clove buds must be picked by hand and orchid blossoms must be hand pollinated to produce the vanilla bean. 

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. 

Vanilla flavoring in bakery goods, confectionery, and many fro2en desserts need not be natural vanilla. The artificial and synthetic vanilla flavors that are used include vanillin [121-33-5] from lignin (wood pulp), ethyl vanillin [121 -32-4] and vanitrope [94-86-0], the latter two are synthetics. Over 90% of the U.S. market for vanilla flavor contains vanillin. These synthetics continue to dominate the market because of availabiUty, quahty, and relatively low and stable prices. 

Vanilla. Vanilla is the dried, cured, fuU-sized, but not fully ripe fmit pods (beans) of Vanillaplanifolia And. and V. tahitensis J. W. Moore (Orchidaceae). The vine is native to the tropical rain forests of southern Mexico, Central America, the West Indies, and northern South America. Plantings were started in Madagascar, Reunion, Java, Mauritius, and Zanzibar in 1840. The Madagascar-type bean is stUl the most important, but Indonesia produces more than Malagasy. The stmcture of the flower prevents self-pollination and therefore, where insects are not prevalent, hand pollination is necessary. 

Bot nic l nd Animal Extracts. Tinctures and fluid and soHd extracts of items such as vanilla, coffee, cocoa, and Hcorice are produced by treating the raw materials with a solvent. Vanilla is by far the most widely used extract and is often found in chocolate products, baked goods, beverages, and frozen desserts (49,52). 

Orienta.lFa.mily. In these perfumes, a mossy, woody, and spicy accord combines with the sweetness of vanilla or balsam and is accented with animal notes such as amber, civet, and musk. The most important floral accords used are rose and jasmine. 

Youth Dew (Lauder 1953) Opium (YSL 1977) Cinnabar (Lauder 1978) Sweet vanilla Emeraude (Coty 1921) Shalimar (Guedain 1925) Exclamation (Coty 1988) Tresor (Lancome 1991)... 

Taste and Flavor. The taste effect is generally sweet, but depends strongly on the base of preparation. Eor tasting purposes, vanillin is often evaluated in ice-cold milk with about 12% sugar. A concentration of 50 ppm in this medium is clearly perceptible. Vanilla is undoubtedly one of the most popular flavors its consumption in the form of either vanilla extracts or vanillin is almost universal. 

The food flavor industry is the largest user of vanillin, an indispensable ingredient in chocolate, candy, bakery products, and ice cream. Commercial vanilla extracts are made by macerating one part of vanilla beans with ten parts of 40—50% alcohol. Although vanillin is the primary active ingredient of vanilla beans, the full flavor of vanilla extract is the result of the presence of not only vanillin but also other ingredients, especially Httle-known resinous materials which contribute greatly to the quaUty of the flavor. 

In flavor formulations, vanillin is used widely either as a sweetener or as a flavor enhancer, not only in imitation vanilla flavor, but also in butter, chocolate, and aU. types of fmit flavors, root beer, cream soda, etc. It is widely acceptable at different concentrations 50—1000 ppm is quite normal in these types of finished products. Concentrations up to 20,000 ppm, ie, one part in fifty parts of finished goods, are also used for direct consumption such as toppings and icings. Ice cream and chocolate are among the largest outlets for vanillin in the food and confectionery industries, and their consumption is many times greater than that of the perfume and fragrance industry. 

The work of several flavors always corresponds to an optimized work of assembling these four notes into a given direction, starting with a basis or a body note. Vanillin and etbylvanillin belong to the category of body notes. Vanilla extracts, owing to more than 200 minor components in addition to vanillin, are considered a queue note. 

Perfumes and Cosmetics. Vanillin, a crystal, is the main constituent of the vanilla bean. Its importance can be illustrated by the fact that human preferences in fragrances and in flavors, as determined by various studies, comprise three main smells or tastes rose, vanilla, and strawberry. 

The perfumers of the early twentieth century were delighted to be able to use a perfectly van ill a-like product in their compounds, but one that was at least a hundred times stronger than vanilla. Thus began what was subsequently called sophisticated perfumery. For many years a perfumery culture and language based on the experience and subjectivity of a few individual experts has developed and thrived (see Perfumes). 

Flavors, emulsifiers, or cocoa butter are often added during conching. The flavoring materials most commonly added in the United States are vanillin, a vanillalike artificial flavor, and natural vanilla (25) (see Flavors AND SPiCEs). Cocoa butter is added to adjust viscosity for subsequent processing. 

M. T. Belay and C. E. Poole, Determination of vanillin and related flavor compounds in natural vanilla exti acts and vanilla-flavored foods by thin layer chromatography and automated multiple development , Chromatographia 37 365-373(1993). 

Vanillin, CgHgOj, is one of the most important synthetic perfumes. It is the active odorous ingredient of the vanilla pod, in which it occurs to the extent of about 2 per cent., appearing on the surface of the bean as a fine white crystalline efflorescence. It occurs naturally also in Sumatra benzoin (about 1 per cent.), Siam benzoin (15 per cent.), and the balsams of Tolu and Peru (traces). Numerous other bodies have been recorded as containing it, such as asafoetida, beetroot and asparagus, the seeds of Lupinus albus, the seeds of Sosa canina, etc. 

Vanillin forms fine white" needles melting at 81° to 82°, or when. absolutely pure at 82° to 84°, and possessing an intense vanilla odour. Some of the cheaper commercial samples are heavily adulterated with the quite odourless compound, acetanilide. The effect of this body is to lower the melting-point even if present in large quantity, but it is very easily detected, as by boiling with solution of potash, aniline is formed. 

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. 

Hanus has more recently recommended the following method for the determination of vanillin in vanilla beans and in preparations thereof. Three grams of the crushed pods are extracted for three hours in a Soxhlet tube with ether, the solvent distUled off cautiously, and the residue dissolved in a little ether, the solution filtered and the filtrate evaporated cautiously. The residue is treated with 50 c.c. of water at 60° on a water-bath 0 25 gram of weto-nitrobenzhydrazide is then added to the aqueous solution in a stoppered flask, which is kept for two to three hours... 

Essence of Vanilla.—The substance sold under this name is, properly, a spirituous extract of the vanilla bean. Many samples, however, are little more than alcoholic solutions of artificial vanillin, coloured with caramel. Some samples, which cannot be described as adulterated, contain a little coumarin or other odorous substance, added to varj- the characteristic vanillin odour and flavour somewhat. 

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