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10 Flavor, Quality, and Authentication

Patrick G. Hoffman and Charles M. Zapf

10.1 INTRODUCTION

The wonder of vanilla has existed ever since the Aztecs concocted the royal drink, chocolatl, made with cocoa, corn, honey, and vanilla. The flavor was brought to Europe by Cortez. For several hundred years the only source of vanilla beans was Mexico, but this changed in the nineteenth century when the methods to not only propagate the vine but also to cause the flowers to produce beans through hand pollination were discovered. Because of the popularity of the product and the demand, vanilla plantations were started around the world. It was at this time that the science basis of vanilla became possible, starting with Gobley’s (1858) discovery of the major flavor ingredient, vanillin (4-hydroxy-3-methox-ybenzaldehyde). The investigation into the flavor of this unique product accelerated. A significant step forward occurred in 1976, when Klimes and Lamparsky utilized unique gas chromatographic techniques in order to identify 169 vanilla constituents. While this was an important step forward, little effort was made to determine the flavor significance of these compounds. This was typical of most of natural products research at the time, where identification of the unique constituents in various products overshadowed the interest in their importance to flavor impact.