Odoux / Grisoni Vanilla

Erscheinungsjahr 2010
ISBN: 978-1-4200-8338-5
Verlag: Taylor & Francis
Format: PDF
Kopierschutz: Adobe DRM (»Systemvoraussetzungen)

E-Book, Englisch, 420 Seiten

Reihe: Medicinal and Aromatic Plants - Industrial Profiles

Vanilla is a legacy of Mexico and, like chocolate, it is a major global delicacy representing almost a half-billion Euros in profits each year. Written under the editorial guidance of renowned field authorities Drs. Eric Odoux and Michel Grisoni, Vanilla presents up-to-date reviews on the cultivation, curing, and uses of vanilla. It provides unique and comprehensive coverage of the biology of the vanilla vine, the properties of its aromatic beans, and production processes worldwide.

Written by 45 International Experts with Vast Experience in their Respective Fields
This globally relevant resource discusses biotechnology aimed at finding novel production methods of vanilla and horticultural studies for improving yields and increasing plant resistance. It analyzes entomological issues related to pollination, studies on the chemistry and biochemistry of the curing process, and the advanced analytical chemistry needed to identify adulterations such as vanillin-spiked pods and synthetic vanillin. It also explores the relationship between fruit development anatomy and flavor quality.

Vanilla is a universally appreciated flavor that is consumed worldwide. This book will no doubt serve for many years to come as the definitive resource on the topic and the standard reference for those interested in this delicate crop, including producers, flavorists, researchers, and consumers.

Zielgruppe

Agronomists, ethnobotanists, herbalists, food scientists, natural product chemists.

Autoren/Hrsg.

Odoux, Eric

Grisoni, Michel

Fachgebiete

• Naturwissenschaften Biowissenschaften Botanik

Inhaltsverzeichnis

Vanilloid Orchids: Systematics and Evolution Kenneth M. Cameron
Evolutionary Processes and Diversification in the Genus Vanilla
Séverine Bory, Spencer Brown, Marie-France Duval, and Pascale Besse
Conservation and Movement of Vanilla Germplasm
Michel Roux-Cuvelier and Michel Grisoni
Vanilla in Herbaria
Marc Pignal
Biotechnological Applications in Vanilla
Minoo Divakaran, K. Nirmal Babu, and Michel Grisoni
Cultivation Systems
Juan Hernández Hernández and Pesach Lubinsky
Virus Diseases of Vanilla
Michel Grisoni, Michael Pearson, and Karin Farreyrol
Fungal Diseases of Vanilla
Mesak Tombe and Edward C.Y. Liew
Bio-Ecology and Control of an Emerging Vanilla Pest, the Scale Conchaspis angraeci
Serge Quilici, Agathe Richard, and Kenny Le Roux
Anatomy and Biochemistry of Vanilla Bean Development (Vanilla planifolia G. Jackson)
Fabienne Lapeyre-Montes, Geneviève Conéjéro,Jean-Luc Verdeil, and Eric Odoux
Vanilla Curing
Eric Odoux
Developing the Aromatic Quality of Cured Vanilla Beans
Eric Odoux
Morphological, Chemical, Sensory, and Genetic Specificities of Tahitian Vanilla
Sandra Lepers-Andrzejewski, Christel Brunschwig,François-Xavier Collard, and Michel Dron
Microbial Safety of Cured Vanilla Beans
Samira Sarter
Authentication of Vanilla Products
Jens-Michael Hilmer, Franz-Josef Hammerschmidt, and Gerd Lösing
Vanilla Use in Colonial Mexico and Traditional Totonac
Patricia Rain and Pesach Lubinsky
Vanilla’s Debt to Reunion Island
Raoul Lucas
Recognizing the Quality and Origin of Vanilla from Reunion Island: Creating a PGI "Vanille de L’île de la Réunion"
Bertrand Côme
Vanilla Production in Indonesia
Robber Zaubin, Mesak Tombe, and Edward C.Y. Liew
Vanilla Production in India
Y.R. Sarma, Joseph Thomas, B. Sasikumar, and S. Varadarasan
Vanilla Production in East Africa: Uganda, Tanzania, Kenya, and Eastern Democratic Republic of Congo
Clemens Fehr
Vanilla Production in Mexico
Juan Hernández Hernández and Pesach Lubinsky
Vanilla Production in China
Hengcang Zhou, Yunyue Wang, Hongyu Wang, Xurui, and Dexin Chen
Vanilla Production in French Polynesia
Sandra Lepers-Andrzejewski and Michel Dron

Über Autor(innen)

Eric Odoux graduated in biochemistry and had a career in Cirad (French Agricultural Research Centre for International Development) since 1988. He successively worked on coffee, cocoa, aromatic plants and tropical fruits processing in Cameroun (and other West Africa Countries) and in France before to develop a research project on vanilla curing in 1996 in Reunion Island and Madagascar. His main research axis has focused on vanilla aroma development related to curing practices. He received his PhD degree in Food Sciences from University of Montpellier II (France) in 2004. His work led to research in partnership with industry, to consultancy reports and to scientific articles.
Michel Grisoni graduated in agronomy and holds a PhD degree in Plant pathology from Montpellier SupAgro (France). He has been conducting a carreer as agro-virologist for CIRAD (French Agricultural Research Centre for International Development) since 1984 in Colombia, French Polynesia and Reunion Island. His research on vanilla focused primarilly on pests and diseases then moved towards the caracterization, preservation and development of genetic resources, in particular to improve the resistance of vanilla plants to diseases.
He is presently in charge of a research program on "Vanilla genetics and certification" in Reunion Island and curator of the Vanilla collection of the Center of Biological Resources (VATEL).