Abstract
Vanilla planifolia is in the family Orchidaceae, native to Central America. The mature green vanilla beans possess no characteristic flavor, although the subsequent curing process after harvest generates a strong flavor with vanillin as the main component. This flavor is extracted with alcohol and water or other solvents and becomes the vanilla extract that has been widely used in food manufacturing from ancient times. Thus the vanilla bean is an important source of flavor. Yet the chemical and biologic mechanism of flavor formation is not fully understood. The present study was initiated to clarify the mechanism of formation of vanillin and other related chemical components.
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