Vanilla is the world's most commonly-used flavour and fragrance, used in foods, cosmetics, pharmaceuticals and other products and is therefore of considerable economic importance. This book provides a comprehensive overview of the science and technology used in the production and supply chain of vanilla products. A wide range of international authors cover topics which include agricultural production, global markets, analytical methods, sensory analysis, food andfragrance applications, organic and fair trade vanilla, diseases that affect vanilla, and novel uses. It is of interest to academic researchers in this field and is also an important resource for the vanilla industry and those companies that use vanilla and vanillin as flavours and fragrances worldwide INDICE: 1. The future of vanilla - Rick Brownell Jr, Virginia Dare, NY, USA.2. Worldwide agricultural production of vanilla - Arvid S. Ranadive, PremierVanilla Inc, NJ USA.3. Novel analytical methods for distinguishing natural and synthetic vanilla products - François Vigneau, Eurofins, France.4. Sensory analysis of vanilla - David Schaeppi, Givaudan, Dubendorf, Switzerland.5. Evolutionary studies of vanilla and closely related orchids based on DNA evidence -Ken Cameron, New York Botanical Garden, New York City, USA.6. Vanillin qualities and markets -Gunnar Roen, Borregaard Industries, Norway.7. Biosynthetic pathways for vanillin in vanilla planifolia - Richard A. Dixon, The Nobel Foundation, OK, USA.8. Application of vanilla in food products - J. Mark Black, Spectra Flavor s perspective - Estella Moskovit, Israel.21. History of vanilla - Andreas Lopaz, Kurvanil, Veracruz, Mexico.22. New uses of vanilla author TBC
- ISBN: 978-1-4051-9325-2
- Editorial: Wiley-Blackwell
- Encuadernacion: Cartoné
- Páginas: 312
- Fecha Publicación: 17/12/2010
- Nº Volúmenes: 1
- Idioma: Inglés