SRC-VANILLA-2011 · PRIMARY

New insight on the genesis and fate of odor-active compounds in vanilla beans (Vanilla planifolia G. Jackson) during traditional curing

Araceli Pérez Silva, Ziya Gunata, Jean-Paul Lepoutre & Eric Odoux · Food Research International

Lifecycleactive

Published2011-11

DOI10.1016/j.foodres.2011.06.048

Used by1 verified claim

CITATION CHECK

Title, journal, date and first author checked against the publisher’s Crossref record on 2026-10-02 (check run 36958508250). Publication date confirmed to the month. The publisher reported no open licence for the work. SmellBook publishes only the citation and its own claim, never the work’s text.

LIFECYCLE REVIEW

Reviewed 2026-10-02 · corrections 0

TOPICS

vanillacuringglucovanillinshikimate derivatives

CLAIMS USING THIS SOURCE1

CLM-VANILLA-001

How curing forms vanilla aroma ↗

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.

EXTERNAL RECORD

Open the publisher / DOI record ↗

Permanent identifier smellbook:source:vanilla-curing-2011 · Graph record (JSON)

Dataset history In the SmellBook dataset since Strategy Phase 349.