Volatile Compounds in Vanilla

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 appreciate the unique qualities vanilla brings to their creations know that vanilla flavor is extremely complex and far from “plain”. Vanilla flavor begins with the vanilla bean. The vanilla bean is the sole edible fruit of the orchid family. Out of 110 known Vanilla species only two, Vanilla planifolia Andrews and Vanilla tahitensis Moore, are allowed to be used in foods. This chapter is a compilation of volatile/semi‐volatile compounds detected in vanilla, as reported in the published literature. Volatile and semi‐volatile compounds other than vanillin that are found in vanilla extracts are responsible for many of the sensory attributes. The chapter provides a lexicon of aroma and flavor descriptors that sensory evaluators often use to grade vanilla.