Handbook of Vanilla Science and Technology

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Culp, R.A. andNoakes, J.E. (1992) Determination of synthetic components in flavors by deuterium/hydrogen isotopic ratios. Journal of Agricultural and Food Chemistry, 40, 1892-1897.

Culp, R.A., Legato, J.M. and Otero, E. (1998) Carbon isotope composition of selected flavoring compounds for the determination of natural origin by gas chromatography/isotope ratio mass spectrometer. ACS Symposium Series 705 (Flavor Analysis). American Chemical Society, Washington, DC, pp. 260-287.

Da Costa, N.C. and Pantini, M. (2006) The analysis of volatiles in Tahitian vanilla (Vanilla tahitensis) including novel compounds. Developments in Food Science, 43, 161-164.

de Jager, L.S., Perfetti, G.A. and Diachenko, G.W. (2007) Determination of coumarin, vanillin, and ethyl vanillin in vanilla extract products: liquid chromatography mass spectrometry method development and validation studies. Journal of Chromatography A, 1145, 83-88.

Dignum, M.J.W., Heijden, R.V.D., Kerler, J., Winkel, C. and Verpoorte, R. (2004) Identification of glucosides in green beans of Vanilla planifolia Andrews and kinetics of vanilla b-glucosidase. Food Chemistry, 85, 199-205.

Dignum, M.J.W., Kerler, J. and Verpoorte, R. (2002) Vanilla curing under laboratory conditions. Food Chemistry, 79, 165-171.

Ehlers, D., Schafer, P., Doliva, H. and Kirchhoff, J. (1999) Vanillin content and component ratios of vanilla beans. The influence of extraction conditions on the detection yields. Deutsche Lebensmittel-Rundschau, 95, 123-129.

Ehlers, D., Pfister, M. and Bartholomae, S. (1994) Analysis of Tahiti vanilla by high-performance liquid chromatography. Zeitschrift fuer Lebensmittel-Untersuchung und -Forschung, 199, 38-42.

Fayet, B., Derbesy, M. and Guerere, M. (1996) Analytical validation of isotopic analysis of vanilla products. Analysis, 24, 398-400.

Fayet, B., Saltron, F., Tisse, C. and Guerere, M. (1999) Contribution to the isotopic characterization of vanilla beans. Annales des Falsifications de l’Expertise Chimique et Toxicologique, 92, 11-16.

Fu, S., Huang, M., Zhou, J. and Li, S. (2002a) Determination of chemical constituents of vanilla by supercritical CO₂ fluid extraction. Huaxue Yanjiu Yu Yingyong, 14, 208-210.

Fu, S., Huang, M., Zhou, J. and Li, S. (2002b) Study on components of vanilla extract by different extracting technology. Shipin Kexue, 23, 109-112.

Gassenmeier, K., Riesen, B. and Magyar, B. (2008) Commercial quality and analytical parameters of cured vanilla beans (Vanilla planifolia) from different origins from the 2006-2007 crop. Flavour and Fragrance Journal, 23, 194-201.

Gatfield, I.L., Hilmer, J-M., Weber, B., ReiB, I., and Bertram, H-J. (2007) Chemical and biochemical changes occurring during the traditional Madagascan vanilla curing process. Flavor Biotechnology Recent Highlights in Flavor Chemistry & Biology, [Proceedings of the Wartburg Symposium on Flavor Chemistry and Biology], 8th, Eisenach, Germany, Feb. 27-Mar. 2, 2007, 395-398.

Gerasimov, A.V., Gornova, N.V. and Rudometova, N.V. (2003) Determination of vanillin and ethylvanillin in vanilla flavorings by planar (thin-layer) chromatography. Journal of Analytical Chemistry, 58,677-684.

Gillette, M. and Hoffman, P. (2000) Vanilla extract. In: Encyclopedia of Food Science and Technology. 2nd Edn, Francis, F.J. (Ed.), John Wiley & Sons, New York, pp. 2383-2399.

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Hartman, T.G., Karmas, K., Chen, J., Shevade, A., Deagro, M. and Hwang, Hi. (1992) Determination of vanillin, other phenolic compounds, and flavors in vanilla beans by direct thermal desorption-gas chromatography and gas-chromatography-mass spectrometric analysis. ACS Symposium Series 506 (Phenolic Compounds in Food Their Effects on Health), American Chemical Society, Washington, DC, pp. 60-76.

Hoffman, P., Harmon, A., Ford, P. et al. (2005) Analytical approaches to vanilla quality and authentication. Vanilla, 1st International Congress. Princeton, NJ, November 11-12, 2003, Allured Publishing Corp., Carol Street, IL, pp. 41-49.