RB Karthik Kumar, and TN Balamohan
Vanilla (Vanilla sp) is a high value spice crop known for its aroma and flavour in food industry. Quality of cured vanilla beans depends on different parameters like geographical origin, maturity at harvest, curing conditions, curing methods etc. The present study aims at optimizing the bean conditioning parameters namely moisture level, temperature and duration of conditioning for obtaining the maximum quality in terms of odour and vanillin content. Besides, two different species of vanilla namely, Vanilla planifolia and Vanilla tahitensis from different geographical locations of the world were also analyzed for their intact aroma and flavour.
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