Making and availability of vanilla

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Making and availability of vanilla

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Abstract

Flavored food products are turning out to be the most preferred choice for consumers. The use of flavors is continuously increasing in virtually most agro-food product sectors. This expansion is partly due to changes in lifestyle and consumption of food products for consumers. The industries are looking to standardize the taste. It has been observed that over one third of the standard diet of a European includes the use of additional flavors. The most widely used flavoring agent is vanilla. The average production is about 1500 tons of pods per year. The United States consumes 70% of world production (of which 50% is used by Coca-Cola).

Introduction
The agricultural production of vanilla
1. Historical background
2. Harvesting and postharvest
3. Mortification
4. Steaming
5. Preservation
6. Calibration
Chemical synthesis
1. Vanillin
2. The ethyl vanillin
3. Exhaustion of the vanilla
The bioconversion by filamentous fungi
1. Obtaining the precursor, ferulic acid
2. Production of vanillic acid
3. Biotransformation of vanillic acid to vanillin
Conclusion

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[...] Then they are dried in the shade 2-3 months in closed trunks, after which the smell of vanilla is refined and a soft consistency is attained. Calibration The pods are classified according to size and are assembled into bundles of 80-120 units. They are then ready for shipment. All these operations require a lot of manpower which significantly raise the cost of vanilla and therefore the selling price is around 450 euros / kg. The vanilla bean covers 10% of global market and the preparation of vanilla extract comes with a price of 300 euros / liter. [...]

[...] For example, Pycnoporus cinnabarinus is able to produce benzaldehyde (bitter almond) and methyl anthranilate (strawberry) as the culture conditions are applied. Conclusion The processes show that the production of vanilla aroma by micro-organisms is possible and has several advantages over the chemical method or cultivation of vanilla. Especially under European legislation currently in force, the resulting flavors meet the required "natural flavor" as they are produced from a natural source and with the help of living organisms. The challenge is twofold from here [...]

[...] The vanilla was introduced to the island of Bourbon (hence the name "Bourbon” vanilla) in 1820 and today, although the island took the name of Reunion Island, vanilla is still present and represents the second generation in the island of Madagascar. However, the first cuttings gave no pod, because the fertilization of the flower occurred naturally in Mexico by the intervention of indigenous insects, bees and stingless Trigonid. The sexual organs of the plant are separated from each other by a partition, the septum, which gives the plant a sterile character. [...]

[...] In recent years, researchers have discovered that the basidiomycete filamentous fungi, Aspergillus Niger and Pycnoporus cinnabarinus, were capable of biotransformation to vanillin a phenolic compound, called ferulic acid, present in the cell walls of agricultural byproducts like sugar beet pulp and sound grain. This bioconversion takes place in three stages. III.1. Obtaining the precursor, ferulic acid Ferulic acid is obtained from the lignin in the pulp of sugar beet. It is also present in corn or sugar cane fibers. It is digested by the Aspergillus Niger which is able to transform this complex molecule into several simpler molecules. [...]

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