Abstract
AbstractAn overview on the vanilla bean production and commercial grades from the major vanilla producing areas is given. More than 90 samples of cured vanilla beans from the 2006–2007 crop were obtained and the samples were classified into commercial grades. The concentration of vanillin, vanillic acid, p‐hydroxybenzaldehyde and p‐hydroxybenzoic acid was determined and related to shape, length and colour of the beans. Huge differences in analytical parameters between origins and from batch to batch were found. From Madagascar beans only 50% meet all values of the so‐called ‘ratios’. Many samples contained less vanillin than required by some authorities. The average vanillin content of all Madagascar samples was 1.76 g/100 g. Sensory evaluation of extracts showed no clear relationship between vanillin content and sensory profile of the vanilla extracts. Copyright © 2008 John Wiley & Sons, Ltd.
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