99. Vanilla

  1. Mathew Attokaran

Published Online: 7 FEB 2011

DOI: 10.1002/9780470959152.ch99

Natural Food Flavors and Colorants

Natural Food Flavors and Colorants

How to Cite

Attokaran, M. (2011) Vanilla, in Natural Food Flavors and Colorants, Wiley-Blackwell, Oxford, UK. doi: 10.1002/9780470959152.ch99

Author Information

  1. Plant Lipids Limited, Cochin, India

Publication History

  1. Published Online: 7 FEB 2011
  2. Published Print: 18 MAR 2011

ISBN Information

Print ISBN: 9780813821108

Online ISBN: 9780470959152



  • vanilla, regarded as the most expensive spice, after saffron;
  • vanilla cultivation in Mexico - before European explorers set sail for the New World;
  • vanilla, named after “black flower” - mature beans turning dark on drying;
  • Madagascar, most important producer of vanilla;
  • vanilla, of orchid family - variety, commercially important as flavoring materials;
  • production, curing and utilization of vanilla - variations based on region, agro-climatic conditions, size of bean and local tradition;
  • vanilla beans, and little essential oils - with attractive volatile aroma and flavor;
  • complex flavor mixture - vanillin, predominant and important constituents;
  • vanilla flavor with other natural flavors (WONF);
  • vanillin content - determined by AOAC method using HPLC


This chapter contains sections titled:

  • Introduction

  • Plant Material

  • Harvesting and Curing

  • Chemistry

  • Extraction

  • Analytical Methods

  • Uses

  • Identification Numbers

  • References