Handbook of Vanilla Science and Technology

Vanilla is the world’s most commonly–used flavour and fragrance, used in foods, cosmetics, pharmaceuticals and other products and is therefore of considerable economic importance. This book will provide a comprehensive overview of the science and technology used in the production and supply chain of vanilla products. A wide range of international authors will cover topics which include agricultural production, global markets, analytical methods, sensory analysis, food and fragrance applications, organic and fair trade vanilla, diseases that affect vanilla, and novel uses. It will be of interest to academic researchers in this field and will also be an important resource for the vanilla industry and those companies that use vanilla and vanillin as flavours and fragrances worldwide.