Compendium of the most significant studies with reference to properties, intake, effects.

The Intracellular Localization of the Vanillin Biosynthetic Machinery in Pods of Vanilla planifolia.
Gallage NJ, Jørgensen K, Janfelt C, Nielsen AJZ, Naake T, Dunski E, Dalsten L, Grisoni M, Møller BL.
Plant Cell Physiol. 2018 Feb 1;59(2):304-318. doi: 10.1093/pcp/pcx185.

Abstract. Vanillin is the most important flavor compound in the vanilla pod. Vanilla planifolia vanillin synthase (VpVAN) catalyzes the conversion of ferulic acid and ferulic acid glucoside into vanillin and vanillin glucoside, respectively. Desorption electrospray ionization mass spectrometry imaging (DESI-MSI) of vanilla pod sections demonstrates that vanillin glucoside is preferentially localized within the mesocarp and placental laminae whereas vanillin is preferentially localized within the mesocarp. VpVAN is present as the mature form (25 kDa) but, depending on the tissue and isolation procedure, small amounts of the immature unprocessed form (40 kDa) and putative oligomers (50, 75 and 100 kDa) may be observed by immunoblotting using an antibody specific to the C-terminal sequence of VpVAN. The VpVAN protein is localized within chloroplasts and re-differentiated chloroplasts termed phenyloplasts, as monitored during the process of pod development. Isolated chloroplasts were shown to convert [14C]phenylalanine and [14C]cinnamic acid into [14C]vanillin glucoside, indicating that the entire vanillin de novo biosynthetic machinery converting phenylalanine to vanillin glucoside is present in the chloroplast.

Peretti AL, Antunes JS, Lovison K, Kunz RI, Castor LRG, Brancalhão RMC, Bertolini GRF, Ribeiro LFC. Action of vanillin (Vanilla planifolia) on the morphology of tibialis anterior and soleus muscles after nerve injury. Einstein (Sao Paulo). 2017 Apr-Jun;15(2):186-191. doi: 10.1590/S1679-45082017AO3967.

Abstract. Objective: To evaluate the action of vanillin (Vanilla planifolia) on the morphology of tibialis anterior and soleus muscles after peripheral nerve injury.....Conclusion: The treatment with vanillin promoted increase in intramuscular vascularization for the muscles studied, with pro-inflammatory potential for tibialis anterior, but not for soleus muscle.

Ramírez-Mosqueda MA, Iglesias-Andreu LG. Vanilla (Vanilla planifolia Jacks.) cell suspension cultures: establishment, characterization, and applications. 3 Biotech. 2017 Aug;7(4):242. doi: 10.1007/s13205-017-0871-x. 

Abstract. The establishment and characterization of cell suspension cultures are an in vitro culture technique very useful for various plant biotechnological applications (production of secondary metabolites, mass micropropagation, protoplast isolation and fusion, gene transfer and the investigation of cell pathways). The objective of this study was to establish and characterization of cell suspension cultures of V. planifolia by inducing friable calluses. For that, friable calluses were obtained from immature seeds cultivated in MS medium supplemented with 0.45 µM thidiazuron (TDZ). The effect of benzyladenine (BA) in different concentrations was evaluated. Cultures were incubated under photoperiod at continuous stirring at 120 rpm on an orbital shaker. The optimal condition found for biomass growth in suspension cultures was 0.5 g of inoculum density (fresh weight) in MS liquid, supplemented with 8.88 µM BA. The growth kinetics of the cell suspension culture revealed a maximum cell growth (exponential growth phase) at day 16 and an 80% cell viability. The establishment and characterization of cell suspension cultures of V. planifolia constitute the bases of future studies and above all a better biotechnological use of this crop.

Gu F, Chen Y, Fang Y, Wu G, Tan L. Contribution of Bacillus Isolates to the Flavor Profiles of Vanilla Beans Assessed through Aroma Analysis and Chemometrics. Molecules. 2015 Oct 9;20(10):18422-36. doi: 10.3390/molecules201018422. 

Abstract. Colonizing Bacillus in vanilla (Vanilla planifolia Andrews) beans is involved in glucovanillin hydrolysis and vanillin formation during conventional curing. The flavor profiles of vanilla beans under Bacillus-assisted curing were analyzed through gas chromatography-mass spectrometry, electronic nose, and quantitative sensory analysis. The flavor profiles were analytically compared among the vanilla beans under Bacillus-assisted curing, conventional curing, and non-microorganism-assisted curing. Vanilla beans added with Bacillus vanillea XY18 and Bacillus subtilis XY20 contained higher vanillin (3.58%±0.05% and 3.48%±0.10%, respectively) than vanilla beans that underwent non-microorganism-assisted curing and conventional curing (3.09%±0.14% and 3.21%±0.15%, respectively). Forty-two volatiles were identified from endogenous vanilla metabolism. Five other compounds were identified from exogenous Bacillus metabolism. Electronic nose data confirmed that vanilla flavors produced through the different curing processes were easily distinguished. Quantitative sensory analysis confirmed that Bacillus-assisted curing increased vanillin production without generating any unpleasant sensory attribute. Partial least squares regression further provided a correlation model of different measurements. Overall, we comparatively analyzed the flavor profiles of vanilla beans under Bacillus-assisted curing, indirectly demonstrated the mechanism of vanilla flavor formation by microbes.

Brunschwig C, Rochard S, Pierrat A, Rouger A, Senger-Emonnot P, George G, Raharivelomanana P. Volatile composition and sensory properties of Vanilla × tahitensis bring new insights for vanilla quality control. J Sci Food Agric. 2016 Feb;96(3):848-58. doi: 10.1002/jsfa.7157. 

Abstract. Background: Vanilla × tahitensis produced in French Polynesia has a unique flavour among vanilla species. However, data on volatiles and sensory properties remain limited. In this study, the volatile composition and sensory properties of V. × tahitensis from three Polynesian cultivars and two origins (French Polynesia/Papua New Guinea) were determined by gas chromatography-mass spectrometry and quantitative descriptive analysis, respectively, and compared to Vanilla planifolia....Conclusion: This study brings new insights to vanilla quality control, with a focus on key volatile compounds, irrespective of origin. © 2015 Society of Chemical Industry.

Kundu A, Mitra A. Flavoring extracts of Hemidesmus indicus roots and Vanilla planifolia pods exhibit in vitro acetylcholinesterase inhibitory activities. Plant Foods Hum Nutr. 2013 Sep;68(3):247-53. doi: 10.1007/s11130-013-0363-z. 

Abstract. Acetylcholinesterase inhibitors (AChEIs) are important for treatment of Alzheimer's disease and other neurological disorders. Search for potent and safe AChEIs from plant sources still continues. In the present work, we explored fragrant plant extracts that are traditionally used in flavoring foods, namely, Hemidesmus indicus and Vanilla planifolia, as possible sources for AChEI. Root and pod extracts of H. indicus and V. planifolia, respectively, produce fragrant phenolic compounds, 2-hydroxy-4-methoxybenzaldehyde (MBALD) and 4-hydroxy-3-methoxybenzaldehyde (vanillin). These methoxybenzaldehydes were shown to have inhibitory potential against acetylcholinesterase (AChE). Vanillin (IC50 = 0.037 mM) was detected as more efficient inhibitor than MBALD (IC50 = 0.047 mM). This finding was supported by kinetic analysis. Thus, plant-based food flavoring agents showed capacity in curing Alzheimer's disease and other neurological dysfunctions.

Zhang S, Mueller C. Comparative analysis of volatiles in traditionally cured Bourbon and Ugandan vanilla bean ( Vanilla planifolia ) extracts. J Agric Food Chem. 2012 Oct 24;60(42):10433-44. doi: 10.1021/jf302615s.

Abstract. Traditionally cured vanilla beans ( Vanilla planifolia ) from Madagascar and Uganda were extracted with organic solvents, and the volatiles were separated from the nonvolatile fraction using the solvent assisted flavor evaporation (SAFE) technique. Concentrated vanilla bean extracts were analyzed using GC-MS and GC-O. Two hundred and forty-six volatile compounds were identified using the Automated Mass Spectral Deconvolution and Identification System (AMDIS) software, of which 13 were confirmed with authentic compounds from commercial sources and the others were tentatively identified on the basis of calibrated linear retention indices and the comparison of deconvoluted mass spectra with the in-house and/or NIST spectra databases. Vanillin was the most abundant constituent followed by guaiacol. The total concentration of the volatile compounds, excluding vanillin, was 301 mg/kg for Bourbon and 398 mg/kg for Ugandan vanilla bean extracts. Analytical comparison between the two vanilla bean extracts was discussed. Seventy-eight compounds were identified as odor-active compounds in the vanilla bean extracts with 10 confirmed with authentic references. It was found that there were substantial analytical differences in the odor-active compounds of the two extracts.

Vanilla is a herbaceous liana (Vanilla planifolia) that blooms like an orchid and bears fruit in fragrant pods that are very commonly used in cosmetics, perfumes, in the food industry and in pastry in particular.

Vanilla planifolia, commonly known as Vanilla, is a tropical orchid species that produces the vanilla bean used in flavoring. Native to Mexico and Central America, it is now cultivated in various tropical regions worldwide. The plant is renowned for its aromatic beans, which are harvested and cured to produce vanilla extract, a widely used flavoring agent in both culinary and cosmetic applications.

Botanical Classification:

• Kingdom: Plantae
• Order: Asparagales
• Family: Orchidaceae
• Genus: Vanilla
• Species: Vanilla planifolia

Plant Characteristics:

• Growth Form: Vanilla planifolia is a climbing orchid that typically grows as a vine. It can reach lengths of up to 10 meters (33 feet) when supported.
• Leaves: The plant has long, lance-shaped leaves that are smooth and glossy. They are arranged alternately along the vine and can be up to 20 cm (8 inches) long.
• Flowers: Vanilla plants produce small, greenish-yellow flowers with a delicate, sweet fragrance. Each flower blooms for just one day, and successful pollination is essential for bean production.
• Fruit: The fruit of the vanilla plant is a long, slender capsule, commonly known as a vanilla bean or pod. These pods are harvested green and undergo a lengthy curing process to develop their characteristic aroma and flavor.

Chemical Composition and Structure:

• Vanillin: The primary compound responsible for the vanilla flavor is vanillin, which makes up about 1-2% of the vanilla pod. Vanillin is a phenolic aldehyde with the chemical formula C₈H₈O₃.
• Other Compounds: Vanilla pods contain various other compounds, including p-hydroxybenzaldehyde, p-hydroxybenzoic acid, and a small amount of essential oils. These contribute to the complex aroma and flavor profile of vanilla.
• Vanilla Extract: Vanilla extract is made by macerating vanilla beans in ethanol and water. It contains vanillin along with other flavor compounds extracted from the beans.

How to Cultivate It:

• Soil: Vanilla planifolia thrives in well-drained, rich, and loamy soils with a slightly acidic to neutral pH (5.5-7.0). Organic matter is beneficial for plant growth.
• Climate: Vanilla requires a hot, humid tropical climate with temperatures between 20-30°C (68-86°F). It also needs high humidity and protection from direct sunlight.
• Watering: Regular and consistent watering is crucial, especially during dry periods. The soil should be kept moist but not waterlogged.
• Propagation: Vanilla is typically propagated by cuttings. These cuttings should be taken from healthy, mature vines and planted in a suitable growing medium. Vanilla plants also need a support structure, such as a trellis or a tree, to climb.
• Pollination: In regions outside of the vanilla plant's native habitat, hand pollination is often necessary to ensure fruit set. This is done by transferring pollen from the male to the female part of the flower.

Uses and Benefits:

• Culinary Uses: Vanilla is widely used as a flavoring in baking, confectionery, and beverages. Vanilla extract, vanilla beans, and vanilla paste are common ingredients in desserts, ice creams, and flavorings.
• Aromatic Uses: Vanilla is used in perfumery and aromatherapy for its pleasant, soothing fragrance. It is a popular component in many fragrances and essential oil blends.
• Medicinal Uses: Vanilla has been traditionally used for its calming properties and as a remedy for digestive issues. It also contains antioxidants that may have health benefits.

Applications:

• Food Industry: Vanilla is a key ingredient in many processed foods and beverages. Vanilla extract and vanilla-flavored products are staples in the culinary world.
• Cosmetics and Personal Care: Vanilla extract and vanilla oil are used in a variety of personal care products, including lotions, creams, and fragrances, for their pleasant scent and soothing properties.
• INCI Functions:
  • Skin conditioning agent. It is the mainstay of topical skin treatment as it has the function of restoring, increasing or improving skin tolerance to external factors, including melanocyte tolerance. The most important function of the conditioning agent is to prevent skin dehydration, but the subject is rather complex and involves emollients and humectants that can be added in the formulation.
  • Skin protectant. It creates a protective barrier on the skin to defend it from harmful substances, irritants, allergens, pathogens that can cause various inflammatory conditions. These products can also improve the natural skin barrier and in most cases more than one is needed to achieve an effective result.
• Perfumery: Vanilla is a popular base note in many perfumes and fragrances due to its warm, sweet, and comforting aroma.

Environmental and Safety Considerations:

• Environmental Impact: Vanilla cultivation can have significant environmental impacts, including deforestation and the use of chemical fertilizers and pesticides. Sustainable practices, such as organic farming and agroforestry, are encouraged to mitigate these effects.
• Safety: Vanilla is generally safe for consumption and topical use. However, pure vanilla extract is highly concentrated and should be used in moderation. Allergic reactions to vanilla are rare but possible.

Studies

Vanilla is a tropical orchid belonging to the family Orchidaceae and it is mainly used in food, perfumery, and pharmaceutical preparations. The quality of the bean depends on the volatile constituent's, viz., the vanillin content, the species of the vine used, and the processing conditions adopted. Hence, proper pollination during flowering and curing by exercising utmost care are the important aspects of vanilla cultivation. There are different methods of curing, and each one is unique and named after the places of its origin like Mexican process and Bourbon process. Recently, Central Food Technological Research Institute, Mysore has developed know-how of improved curing process, where the green vanilla beans are cured immediately after harvest and this process takes only 32 days, which otherwise requires minimum of 150-180 days as reported in traditional curing methods. Vanillin is the most essential component of the 200 and odd such compounds present in vanilla beans. Vanillin as such has not shown any antioxidant properties, it is along with other compounds has got nutraceutical properties and therefore its wide usage. The medicinal future of vanilla may definitely lie in further research on basic science and clinical studies on the constituents and their mechanism of action (1).

The taste of vanilla was the first to be used in ice cream.

Only 1 kilogram of vanilla is obtained from half a ton of vanilla berries.

From the vanilla are obtained:

• pods
• extract
• oils
• vanillin