The presence, yield and composition of secondary metabolites in plants, viz. the volatile
components and those occurring in essential oils, can be affected in a number of ways, from …

Mycorrhizal fungi are essential for the germination of orchid seeds. However, the specificity
of orchids for their mycorrhizal fungi and the effects of the fungi on orchid growth are …

Polyphenol oxidase (PPO) of Vanilla planifolia Andrews beans was extracted and purified
through ammonium sulphate precipitation, dialysis, and gel filtration chromatography. PPO …

Vanilla is a legacy of Mexico and, like chocolate, it is a major global delicacy representing
almost a half-billion Euros in profits each year. Written under the editorial guidance of …

Introduction. Mature green vanilla pods accumulate 4-O-(3-methoxy-benzaldehyde)-β-D-
glucoside (glucovanillin), which, upon hydrolysis by an endogenous β-glucosidase …

With the aiming of reducing the curing period, effects of pretreatments on flavor formation in
vanilla beans during accelerated curing at 38° C for 40 days were studied. Moisture loss …

Vanilla flavor is often described by the layperson as being “plain” and unremarkable.
However, specialists involved in the vanilla industry and flavorists or perfumers who …

Vanilla is the most popular flavor in the world, the most widely used on both a dollar and
tonnage basis. Natural vanilla flavor is obtained from beans of the climbing vanilla orchid …

This chapter is concerned with biotechnological studies on the production of vanillin. The
current state of the art is analyzed, indicating some problems such as accessibility of vanillin …

The aim of this research was to improve our understanding of the mechanism of
glucovanillin hydrolysis by β‐d‐glucosidase activity in vanilla beans by studying their …