Abstract
The growing search for natural and healthier foods is a determining factor for studying and applying new routes for developing sustainable products. Therefore, this work aims to study and characterize the V.tahitensis vanilla bean for future application in natura vanilla extract. The physical-chemical and centesimal characterizations were carried out according to the methods described in the Adolfo Lutz Institute manual. The results obtained from the analyses were auspicious, and the intention is to develop the vanilla extract through a removal method that presents the best percentage of vanillin to be applied in the market.
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