Vanilla: Its all a matter of Taste
Patrick J Dunphy, PhD, , Vanilla and Flavour Consultant,
Wellingborough, Northants., NN8 5EX, UK.
Abstract
The flavour of vanilla is complex comprising in excess of 100 compounds with aroma character.
A deeper knowledge of the key aroma impact molecules should permit a better understanding of their routes of formation during the curing process as well as opportunities for optimisation to enhance particular families of molecules by manipulation of the different parts of the same process.
The total flavour picture however is more complex than this as exemplified by recent work on the role of taste compounds in vanilla flavour.
This review will consider aspects of both the development and contribution of aroma and taste to cured vanilla extract.
Dr. Patrick Dunphy is a biochemist by training with additional extensive experience in food and plant science. This expertise is spread over the last 35 years with a principal focus on all aspects of flavour science and flavour release working, in order, with Unilever R&D in the UK and the Netherlands, Danisco Flavour Division and latterly with Firmenich R&D in Geneva, Switzerland. Since July,2009 he has established himself as a flavour consultant specialising in all aspects of vanilla chemistry and biochemistry with particular focus on vanilla curing at both the laboratory and production scale; the latter in India and Uganda. He has published more than 25 research papers on all aspects of flavour science as well as 40 reports and is the holder of 20 patents; the most recent of which relate to various novel aspects of vanilla curing. He can offer exclusive consultancy services and workshops especially in the vanilla discipline.