Abstract
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 (Orchidaceae). 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. © 2007 Springer-Verlag Berlin Heidelberg.
Cite
CITATION STYLE
Korthou, H., & Verpoorte, R. (2007). Vanilla. In Flavours and Fragrances: Chemistry, Bioprocessing and Sustainability (pp. 203–217). Springer Berlin Heidelberg. https://doi.org/10.1007/978-3-540-49339-6_9
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