Handbook of vanilla science and technology / edited by Daphna Havkin-Frenkel and Faith C. Belanger.

Format:

Book

Contributor:

Havkin-Frenkel, D. (Daphna), 1951- editor.

Belanger, Faith C., editor.

Series:

THEi Wiley ebooks.

Language:

English

Subjects (All):

Vanilla.

Vanillin.

Vanilla industry.

Physical Description:

1 online resource (556 pages)

Edition:

Second edition.

Place of Publication:

Hoboken, New Jersey : Wiley Blackwell, [2018]

System Details:

Access using campus network via VPN at home (THEi Users Only).

Summary:

An updated guide to the production, science, and uses of vanilla Vanilla is a flavor and fragrance in foods, cosmetics, pharmaceuticals, and a wealth of other products. Now in its second edition, the Handbook of Vanilla Science and Technology provides a comprehensive and updated review of the science and technology used in these items' production and supply. Featuring contributions from an international range of experts, this revised edition covers a multitude of topics, including agricultural production, global markets, analytical methods, sensory analysis, food and fragrance applications, organic farming and fair trade, botanical diseases, and novel uses. The Handbook of Vanilla Science and Technology, Second Edition is a vital resource for producers, distributors, and scientists involved in vanilla's growth and utilization, and offers readers: * A guide to the cultivation, extraction, analysis, DNA sequencing, and marketing of vanilla * Information on the production of vanilla in a range of countries such as Mexico, Australia, Costa Rica, and India * Guidelines on the quality control of vanilla beans and extracts * Information on fair trade and the future of vanilla

Contents:

Intro

Table of Contents

List of Contributors

Preface

Part I: Production of Vanilla - Agricultural Systems and Curing

Chapter 1: Mexican Vanilla Production

1.1 Introduction

1.2 Cultivation Methods

1.3 Vanilla Propagation Techniques

1.4 Irrigation

1.5 Nutrition

1.6 Weed Control

1.7 Shade Management (Pruning of Support Trees)

1.8 Shoot Management - Looping

1.9 Shoot Management - Rooting

1.10 Main Vanilla Insect Pest

1.11 Main Vanilla Diseases

1.12 Flowering and Pollination

1.13 Harvesting

1.14 Green Vanilla Commercialization

1.15 Curing

1.16 Grading

1.17 Buyers

1.18 Export Volume

1.19 Prices

1.20 Aromatic Profile

1.21 Summary

References

Chapter 2: Vanilla Diseases

2.1 Introduction

2.2 Root and Stem Rot (Fusarium oxysporum f. Sp. Vanillae)

2.3 Black Rot (Phytophtora Sp.)

2.4 Anthracnose (Colletotrichum Sp.)

2.5 Rust (Uromyces Sp.)

2.6 Rotting of Recently Planted Cuttings

2.7 Yellowing and Shedding of Young Fruits

2.8 Viral Diseases

2.9 Damage by Adverse Climatic Factors

2.10 Damage from Sunburn

2.11 Hurricanes

Chapter 3: Vanilla Production in Costa Rica

3.1 Introduction

3.2 History of Vanilla Production in Costa Rica

3.3 Vanilla Production - The Traditional System

3.4 Vanilla Production - The Intensive System

3.5 Propagation

3.6 Diseases and Pests

3.7 Vanilla Bean Processing

3.8 Conclusions

Chapter 4: Atypical Flowering of Vanilla planifolia in the Region of Junín, Peru*

4.1 Preparation of the "Mother" Plant (Cuttings)

4.2 Planting Method

4.3 Nutrition

4.4 Irrigation

4.5 Pests, Disorders, and Diseases

4.6 Flowering Period

4.7 Hand Pollination

4.8 Harvesting

4.9 Vanilla Curing

4.10 Final Comments

References.

Chapter 5: Vanilla Production in the Context of Culture, Economics, and Ecology of Belize

5.1 Introduction

5.2 Discussion

Acknowledgments

Chapter 6: Conservation and Sustainable Use of Vanilla Crop Wild Relatives in Colombia

6.1 Introduction

6.2 Vanilla Crop Wild Relatives

6.3 Vanilla Species in the Wild

6.4 Conservation of Vanilla Crop Wild Relatives

6.5 Biotechnological Approaches for Vanilla Genetic Resource Conservation and Utilization

6.6 An Integrated Strategy for Conservation and Sustainable Use of Vanilla Crop Wild Relatives

Chapter 7: The History of Vanilla in Puerto Rico: Diversity, Rise, Fall, and Future Prospects

7.1 Introduction

7.2 Diversity of Wild Vanilla in Puerto Rico

7.3 Rise and Fall: The History of Vanilla Cultivation in Puerto Rico

7.4 Socioeconomic Factors Contributing to the Decline of Vanilla

7.5 Diseases and Decline

7.6 Future Prospects

Chapter 8: Origins and Patterns of Vanilla Cultivation in Tropical America (1500-1900): No Support for an Independent Domestication of Vanilla in South America

8.1 Introduction

8.2 The Vanilla Necklace

8.3 Summary

Chapter 9: Vanilla Production in Australia

9.1 Introduction

9.2 History

9.3 Species

9.4 Climatic Regions of Australia Suitable for Vanilla

9.5 Climatic Conditions in the Vanilla Growing Regions

9.6 Soil and Nutrients

9.7 Watering

9.8 Fertilizing

9.9 Propagation

9.10 Support

9.11 Light/Shade

9.12 Spacing

9.13 Training

9.14 Flowering, Fruit Set, Growth, and Maturation

9.15 Harvesting

9.16 Curing

Chapter 10: Vanilla in Dutch Greenhouses: A Discovery - From Research to Production

10.1 Introduction

10.2 Review of Literature

10.3 Flowering

10.4 Varieties.

10.5 Propagation

10.6 Feasibility and Conclusions

Chapter 11: Establishing Vanilla Production and a Vanilla Breeding Program in the Southern United States

11.1 Introduction

11.2 Southern Florida Climate

11.3 Native and Naturalized Vanilla Species of South Florida

11.4 Establishing Vanilla Production in Southern Florida

11.5 Vanilla Breeding

11.6 Conclusions

Chapter 12: In vitro Propagation of Vanilla

12.1 Methods

12.2 Results and Discussion

12.3 Conclusions

Chapter 13: Curing of Vanilla

13.1 Introduction

13.2 Botany of the Vanilla Pod

13.3 On-the-vine Curing Process in a Vanilla Pod

13.4 Off-the-vine Curing Process of Vanilla Beans

13.5 Activity of Hydrolytic Enzymes Occurring in a Curing Vanilla Pod

13.6 Activity of Oxidative Enzymes Occurring in a Curing Vanilla Pod

13.7 Vanilla Products

13.8 Summary and Conclusions

13.9 Addendum: Commercial Curing Methods of Green Vanilla Bean

Chapter 14: Fair Trade - The Future of Vanilla?

14.1 The Crisis

14.2 The Farmer

14.3 Fast Forward

14.4 Fair Trade - Background

14.5 Commodity Cycles

14.6 Issues

14.7 Conclusions

Part II: Authentication and Flavor Analysis

Chapter 15: Quality Control of Vanilla Beans and Extracts

15.1 Introduction

15.2 Quality Control of Vanilla Beans

15.2.3 Moisture Content of Vanilla Beans

15.3 Quality Control of Commercial Vanilla Products

15.4 Determination of Authenticity of Vanilla Extracts

15.5 Summary

Acknowledgment

Chapter 16: Flavor, Quality, and Authentication

16.1 Introduction

16.2 Vanilla Flavor Analyses

16.3 Biochemistry and Genetic Research on Vanilla

16.4 Vanilla Quality and Authentication Analyses

16.5 Conclusion

Chapter 17: Volatile Compounds in Vanilla.

17.1 Lexicon of Vanilla Aroma/Flavor Descriptors

Chapter 18: A Comprehensive Study of Composition and Evaluation of Vanilla Extracts in US Retail Stores

18.1 History

18.2 Uses of Vanilla in the Industry

18.3 Major US Vanilla Companies

18.4 Introduction to the Study

18.5 Materials and Methods

18.6 Results and Discussion

18.7 Conclusion and Recommendation

Chapter 19: Vanilla in Perfumery and Beverage Flavors

19.1 Earliest Recorded Use of Vanilla

Reference

Part III: Biology of Vanilla

Chapter 20: Vanilla Phylogeny and Classification

20.1 Vanilloideae Among Orchids

20.2 Diversity Within Vanilloideae

20.3 Origins and Age of Vanilloideae

20.4 Diversity Within Vanilla

20.5 Systematic Conclusions and Implications

Chapter 21: Molecular Analysis of a Vanilla Hybrid Cultivated in Costa Rica

21.1 Methods

21.2 Results and Discussion

Chapter 22: Root Cause: Mycorrhizal Fungi of Vanilla and Prospects for Biological Control of Root Rots

22.1 Introduction

22.2 Phylogenetic Diversity of Mycorrhizal Fungi of Vanilla

22.3 Mycorrhizal Fungi of Vanilla Stimulate Seed Germination and Seedling Growth

22.4 Can Mycorrhizal Fungi Protect Vanilla Plants from Pathogens?

22.5 Conclusions

Chapter 23: Enzymes Characterized From Vanilla

23.1 L-Phenylalanine Ammonia-Lyse (Pal) and Cinnamate-4-Hydroxylase (C4h)

23.2 Chain-shortening Enzymes

23.3 4-Coumaric Acid 3-Hydroxylase (C3H)

23.4 O-Methyltransferase (OMT)

23.5 Benzyl Alcohol Dehydrogenase (Bad)

23.6 Glycosyltransferases (GTS)

23.7 β-Glycosyl Hydrolases and Curing

Chapter 24: Vanillin Biosynthesis - Still Not as Simple as it Seems?

24.1 Introduction

24.2 Multiple Pathways to Vanillin Based on Biochemistry?.

24.3 Elucidation of Vanillin Biosynthesis via Molecular Biology?

Chapter 25: Vanilla planifolia - The Source of the Unexpected Discovery of a New Lignin

25.1 Introduction

25.2 Identification of C-lignin in V. planifolia

25.3 Identification of Genes Potentially Involved in Lignin and Vanillin Biosynthesis

25.4 C-Lignin Biosynthesis in Other Plants

25.5 Commercial Value of C-Lignin as a Novel Natural Polymer

Part IV: Biotechnological Production of Vanillin

Chapter 26: Biotechnology of Vanillin: Vanillin from Microbial Sources

26.1 Introduction

26.2 Substrates

26.3 Microorganisms

26.4 Processes

26.5 Downstream Processing and Recovery

26.6 Conclusions

Index

End User License Agreement.

Notes:

Includes bibliographical references and index.

Description based on print version record.

ISBN:

9781119377313

1119377315

9781119377290

1119377293

9781119377320

1119377323

OCLC:

1043670327