VANILLOLOGIE

​

— understanding vanilla as a fermented fruit —

 

Vanilla is often reduced to a simple food flavouring. In reality, it is the fruit of a tropical orchid belonging to the Vanilla genus, which includes more than 130 botanical species, some of which have an aromatic profile that is highly interesting in both gastronomy and perfumery. Vanillology is the study of vanilla in all its aspects: botany and species diversity, terroirs and ecology, refining methods, aromatic chemistry and sensory analysis.

​

The natural aroma of vanilla consists of a complex mixture of more than 200 aromatic compounds, of which vanillin is only one of the dominant molecules. It's interesting to note that he concentration of molecules is not proportional to their aromatic contribution. For instance, a vanilla that is very rich in vanillin is not necessarily the most aromatic. GC-MS and GC-olfactometry analyses show that the aroma of vanilla is based on several molecular families, such as phenolic derivatives vanillin, vanillic acid, p-hydroxybenzaldehyde and p-hydroxybenzoic acid as dominant molecules and the main compounds in V. planifolia.

​

But when we analyse other vanilla pods species we find other molecules such as anisyl compounds that are more typical of V. Tahitensis, certain V. Pompona or other species: anisyl alcohol, anisaldehyde, anisic acid, which explain the floral, aniseed and red fruit notes. Secondary aromatic phenols such as guaiacol, 4-methylguaiacol and acetovanillone – even in low concentrations – also contribute significantly to the aroma, as do lactones and furans with notes of caramel, cocoa and toast. And the combination of all these compounds directly influences the organoleptic profile of each vanilla pod and is its aromatic signature.

 

Each pod is therefore the result of a unique combination: species × terroir × maturation × refining method.

 

Vanillology allows us to understand this diversity and appreciate vanilla terroirs - comparably to wine or specialty coffee - and we develop this topic here ...​​​​​​​​​​​​​​​

​

 

​ 🚧🚧🚧