CLM-VANILLA-001 · VERIFIED
In traditionally cured vanilla beans, most glucovanillin was hydrolysed in the first stages of curing, and the aromatic compounds freed from their bound forms can be converted further, significantly changing the aroma profile of the cured bean.
Vanilla planifolia beans cured by one traditional method; it describes how the aroma forms, not a ranked list of key odorants.
The statement the claim rests on was found word for word in the abstract fetched from the named service, and an editor read the full abstract against every part of the claim. Abstract from Europe PMC (ebi.ac.uk/europepmc), check run 36955913407.
active · reviewed 2026-10-02 · corrections 0
Araceli Pérez Silva, Ziya Gunata, Jean-Paul Lepoutre & Eric Odoux
DOI 10.1016/j.foodres.2011.06.048Permanent identifier smellbook:claim:how-curing-forms-vanilla-aroma · Graph record (JSON)
Dataset history In the SmellBook dataset since Strategy Phase 349.