Handbook of Vanilla Science and Technology

Edited by

Daphna Havkin-Frenkel

Biotechnology Center for Agriculture and the Environment School of Environmental and Biological Sciences Rutgers, The State University of New Jersey. New Brunswick, New Jersey, USA.

Faith C. Belanger

Plant Biology and Pathology Department and Biotechnology Center for Agriculture and the Environment School of Environmental and Biological Sciences Rutgers, The State University of New Jersey. New Brunswick, New Jersey, USA.

Preface

Vanilla is the world’s most popular flavor. It is a universally appreciated flavor on its own and it also provides smoothness and body when used in combination with other flavors. The aroma of vanilla extract is intoxicating and those who work with any aspect of vanilla become intoxicated with the subject. The vanilla orchid is indigenous to Mexico and was first used and cultivated by the Totonac Indians. Now, vanilla cultivation, extraction, analysis, and marketing are major international industries. This book has chapters covering each of these aspects of vanilla, as well as chapters on the biology of vanilla and the potential for biotechnological production of vanillin. The topics covered in this book will be of interest to those involved in the business and biology of vanilla. We would like to thank all of the authors of the chapters for an excellent job of summarizing the many different aspects of vanilla.

Contributors

Paul Bayman

Departamento de Biología

Universidad de Puerto Rico - Rio Piedras

San Juan, Puerto Rico

Faith C. Belanger

Department of Plant Biology and Pathology

School of Environmental and Biological Sciences

Rutgers University

New Brunswick

New Jersey, USA

Deborah Y. J. Booth

50 Clover Hill Road

Millington

New Jersey, USA

Richard J. Brownell, Jr.

Virginia Dare Extract Co Inc.

Brooklyn

New York, USA

Felix Buccellato

Custom Essence Inc.

Somerset

New Jersey, USA

Kenneth M. Cameron

Department of Botany

University of Wisconsin

Madison

Wisconsin, USA

Dawn Dean

Organic Vanilla Association

Barranco Village, Toledo District

Belize

Richard A. Dixon

The Samuel Roberts Noble Foundation

Ardmore

Oklahoma, USA

Richard Exley

Australian Vanilla Bean Karama

Northern Territory

Australia

Chaim Frenkel

Department of Plant Biology and Pathology

School of Environmental and Biological Sciences

Rutgers University

New Brunswick

New Jersey, USA

Kathryn E. Galasso

Tufts University

Medford

Massachutsetts, USA

Carlos Javier Hernández Gayosso

Universidad TecniSlogica Puebla, Mexico

Nelle Gretzinger

249 Smith Street

Brooklyn

New York, USA

Thomas G. Hartman

Center for Advanced Food Technology

School of Environmental and Biological Sciences

Rutgers University

New Brunswick

New Jersey, USA

Daphna Havkin-Frenkel

Biotechnology Center for Agriculture and the Environment

School of Environmental and Biological Sciences

Rutgers University

New Brunswick

New Jersey, USA

Sylvia M. Heredia

Department of Botany and Plant Sciences

University of California

California, USA

Juan Hernández-Hernández

Instituto Nacional de Investigaciones Forestales,

Agricolas y Pecuarias (INIFAP) - Campo

Experimental Ixtacuaco.

Veracruz, Mexico

Patrick G. Hoffman

PGH Consulting LLC, Freeland Maryland, USA

Ivica Labuda

Biokeys for Flavors, LLC

Norwood

New Jersey, USA

Keun Joong Lee

Schering Plough

Hialeah, Florida, USA

Pesach Lubinsky

Foreign Agricultural Service, USDA

Washington, DC

USA

Ana T. Mosquera-Espinosa

Programa de Posgrado

Departamento de Ciencias

Agropecuarios Universidad Nacional de Colombia

Palmira, Valle, Colombia

Andrzej Podstolski

University of Warsaw

Faculty of Biology

Institute of Experimental Plant Biology

Warsaw, Poland

Andrea Porras-Alfaro

Department of Biological Sciences University of Western Illinois

Macomb

Illinois, USA

Elida Varela Quirós

Las Dos Manos Vainilla Ltda.

Detras Iglesia San Juan de Naranjo,

Alajuela, Costa Rica, Central America

Arvind S. Ranadive

Premier Vanilla, Inc.

East Brunswick

New Jersey, USA

Gustavo A. Romero-González

Harvard University

Herbaria Cambridge

Massachusetts, USA

Francis P. Tangel

Flavor & Fragrance Specialties Mahwah

New Jersey, USA

Stephen Toth

International Flavors & Fragrances Inc.