Rapid Curing Of Green Vanilla Beans Using Enzymes

Dhanyashree, N. (2007) Rapid Curing Of Green Vanilla Beans Using Enzymes. [Student Project Report]

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Abstract

This Dissertation / Report is the outcome of investigation carried out by the creator(s) / author(s) at the department/division of Central Food Technological Research Institute (CFTRI), Mysore mentioned below in this page.

Item Type:	Student Project Report
Additional Information:	The vanilla pod is the only source for vanilla aroma and is more complex than just vanillin that is used for flavouring. The natural flavor is still very much in demand by the food industry. There is no nature identical vanilla aroma available that equals the vanilla extract. The role of enzymes in curing of vanilla beans showed a rapid increase in the flavor. If the native vanilla bean enzymes do not complete the hydrolysis of vanilla glycosides during normal curing process, then the commercially cured beans should produce more vanillin if treated with external enzyme prior to extraction than the non-treated beans. The observations show that the hydrolysis of glycosides is not completely accomplished in the normal curing process. These studies also provide an insight into the development of an enzymatic process for the production of these compounds on a commercial scale.
Uncontrolled Keywords:	green vanilla beans curing enzymes curing
Subjects:	600 Technology > 08 Food technology > 15 Flavour/Fragrance/Perfumes
Divisions:	Fermentation Technology and Bioengineering
Depositing User:	Food Sci. & Technol. Information Services
Date Deposited:	25 May 2007
Last Modified:	28 Dec 2011 09:27
URI:	http://ir.cftri.res.in/id/eprint/597

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