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.
Book 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.
Contents
PRODUCTION OF VANILLA – AGRICULTURAL SYSTEMS AND CURING.
- 1 Mexican Vanilla Production
- 2 Vanilla Diseases
- 3 Vanilla Production in Costa Rica
- 4 Vanilla Production in the Context of Culture, Economics, and Ecology of Belize
- 5 Vanilla Production in Australia
- 6 Curing of Vanilla
- 7 Fair Trade – The Future of Vanilla
- 8 Origins and Patterns of Vanilla Cultivation in Tropical America (1500–1900): No Support for an Independent Domestication of Vanilla in South America
AUTHENTICATION AND FLAVOR ANALYSIS.
- 9 Quality Control of Vanilla Beans and Extracts
- 10 Flavor, Quality, and Authentication
- 11 Volatile Compounds in Vanilla
- 12 A Comprehensive Study of Composition and Evaluation of Vanilla Extracts in US Retail Stores
- 13 Vanilla in Perfumery and Beverage Flavors
BIOLOGY OF VANILLA.
- 14 Vanilla Phylogeny and Classification
- 15 Molecular Analysis of a Vanilla Hybrid Cultivated in Costa Rica
- 16 Mycorrhizal Relationships of Vanilla and Prospects for Biocontrol of Root Rots
- 17 Enzymes Characterized From Vanilla
- 18 Vanillin Biosynthesis – Not as Simple as it Seems
BIOTECHNOLOGICAL PRODUCTION OF VANILLIN.
- 19 Biotechnology of Vanillin: Vanillin from Microbial Sources
Index.
Product Details
- Hardcover: 360 pages
- Publisher: Wiley-Blackwell (January 18, 2011)
- Language: English
- ISBN-10: 1405193255
- ISBN-13: 978-1405193252
- Product Dimensions: 9.7 x 6.8 x 1 inches
List Price: $199.99