Handbook of Vanilla Science and Technology

Handbook of Vanilla Science and Technology

Editor(s): Daphna Havkin-Frenkel, Faith C. Belanger

Published Online: 23 NOV 2010 06:14AM EST

Print ISBN: 9781405193252

Online ISBN: 9781444329353

DOI: 10.1002/9781444329353

About this Book

Vanilla is the world's most commonly-used flavour and fragrance, used in foods, cosmetics, pharmaceuticals and other products and is therefore of considerable economic importance.

This book provides a comprehensive overview of the science and technology used in the production and supply chain of vanilla products. A wide range of international authors cover topics which include agricultural production, global markets, analytical methods, sensory analysis, food and fragrance applications, organic and fair trade vanilla, diseases that affect vanilla, and novel uses. It is of interest to academic researchers in this field and is also an important resource for the vanilla industry and those companies that use vanilla and vanillin as flavours and fragrances worldwide.

Key Features:

  • The only book to cover such a wide range of topics on this most commercially valuable of flavour ingredients
  • Includes an analysis of the current vanilla markets in the US and Europe
  • Edited by experts who hold roles in the flavour industry and academic research

Table of contents

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    1. You have free access to this content
  1. Production of Vanilla – Agricultural Systems and Curing

    1. Chapter 6

      Curing of Vanilla (pages 79–106)

      Chaim Frenkel, Arvind S. Ranadive, Javier Tochihuitl Vázquez and Daphna Havkin-Frenkel

  2. Authentication and Flavor Analysis

    1. Chapter 11

      Volatile Compounds in Vanilla (pages 183–219)

      Stephen Toth, Keun Joong Lee, Daphna Havkin-Frenkel, Faith C. Belanger and Thomas G. Hartman

    2. Chapter 12

      A Comprehensive Study of Composition and Evaluation of Vanilla Extracts in US Retail Stores (pages 220–234)

      Daphna Havkin-Frenkel, Faith C. Belanger, Debra Y. J. Booth, Kathryn E. Galasso, Francis P. Tangel and Carlos Javier Hernández Gayosso

  3. Biology of Vanilla

  4. Biotechnological Production of Vanillin

    1. You have free access to this content
    1. You have free access to this content

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