Book Review pubs.acs.org/jnp
Review of Vanilla. Medicinal and Aromatic Plants−Industrial Profiles differences between these varieties and V. plantifolia are the anisyl constituents as well as the fatty acid components, which give Tahitian vanilla its unique flavor and the oily appearance. Interestingly, genetic analysis has established that V. tahitensis is probably a cross between V. plantifolia and V. pompona. The final chapter returns to French Polynesian vanilla, discussing highs and lows of production and current efforts to maintain its quality and uniqueness. Microbial safety issues of vanilla are described in Chapter 14, a good overview of possible concerns during the four processing steps, as well throughout the entire supply chain. Most significant is the mycotoxin threat from mold contamination. The author advocates Good Manufacturing Practices including Hazard Analysis Critical Control Points (HACCP) from “farm to table” in order to ensure a safe product for the consumer. Interestingly, vanilla has “natural controls” in the form of moisture control and vanillin, long regarded as an antifungal and antibacterial. A succinct review of current efforts to thwart adulteration of vanilla is provided in Chapter 15. This review is to be applauded for proposing the use of HPLC ratios as a “precheck for the authenticity assessment of vanilla”, as opposed to a definitive indicator. Stable isotope methods, IRMS, and NMR can be used to ensure a legitimate product. Two clarifications should be noted: The authors allude to the three HPLC constituents other than vanillin as byproducts, which they clearly are not. Also, vanillin from ferulic acid fermentation, while “nature identical” in Europe, is not permitted in “vanilla” products in the U.S. The remaining chapters focus on the various growing regions, the impact of vanilla, and concerns for these regions. Mexico is identified as the origin of vanilla, and the history of its Olmec, Mayan, and Aztec influences traced to the traditional Totonac. The Tocanocas grew and hand pollinated the vanilla in plots; the harvested beans were accumulated in Papantla, where they were processed and shipped to Vera Cruz for distribution to the world. Mexico is moving toward reestablishing itself as a superior source of vanilla. Considering its designation of the “Mother of Vanilla”, Mexico should have a brilliant future in this field. Vanilla truly flourished in the Reunion Islands. Both hand pollination and the key ‘‘kill” step for processing were discovered and implemented there. Reunion entrepreneurs transported vanilla to the other Bourbon Islands of Seychelles, Comoros, and then Madagascar, which became and remains the major exporter of vanilla. This group of vanilla producers formed an organization to promote and protect this crop, the Protected Geographic Indication (PGI). Vanilla was introduced into Indonesia in the early 19th century, but for a variety of reasons quality production, although significant, never became consistent. However, there is quality production coming from some Indonesian sectors, e.g., Bali; so, there is promise for Indonesian production. India,
Vanilla. Medicinal and Aromatic Plants−Industrial Profiles. Edited by Eric Odoux and Michel Grisoni (French Agricultural Research Centre for International Development). CRC Press, Boca Raton, FL, USA. 2011. xxiv + pp. 16 × 24 cm. $129.95. ISBN 978-1-4200-8337-8.
T
his is a very comprehensive review of all aspects of vanilla including evolution, genetics, biothreats, preservation, agriculture, chemistry, and economics. There is some overlap and repetition by various authors, but the comprehensive nature of the book makes it a good go-to reference for the breadth and depth of information contained therein, as stated in the introduction by Verpoorte. The first four chapters were mostly concerned with detailed descriptions of systematics, evolution, conservation, and preservation of the genus Vanilla. The remaining chapters focus more sharply on V. plantif iolia and V. tahinesis. Chapter 5 discusses various methods for propagation and breeding of the commercial product, tying back to the potential for cross breeding with other vanilla species for a variety of enhancements. Chapter 6 discusses cultivation and includes a clear description of the unique V. plantifolia hand pollination technique. Chapters 7 through 9 focus on the biological threats to V. plantifolia in the form of viruses, fungi, and insects (scale) and the various remedies for those threats. The biochemistry of V. plantifolia is thoroughly described in chapter 10, with the primary focus being the constituents glucovanillin and glucosidase, the precursor to the primary flavorant, and the enzyme responsible for the molecular cleavage producing vanillin. The confusion and controversy regarding glucosidase is described, with the authors attributing much of the identified inaccuracy of the biochemistry to the lack of standardized analysis. Chapter 11 describes conventional curing processes found in the vanilla-producing regions, as well as several unique patented processes. Differences among the “killing”, “sweating”, “drying”, and “conditioning” steps are delineated. The dehiscence difference between V. plantifolia and V. tahitensis permits the latter to be cured without the killing step. Investigations of the effect of the curing process on flavor production and quality are described. This chapter may have been better located after Chapter 6 (cultivation). Chapter 12 gives a very complete review of the relevant chemistry of vanilla since the mid 1970s. Most noteworthy are references that reveal the sensory implications of the significant constituents. The recent publications described here are important, as they diverge from the glut of earlier research, which provided lists of newly discovered vanilla constituents without any relevance to flavor. In addition, the recent efforts identifying mouth-feel constituents of vanilla are also described. Finally, the chemistry of a variety of glycosides and the effect of enzymes is explored. Tahitian vanilla is the focus of Chapter 13. The various cultivars are described, including the five main ones, Tahiti, Haapape, Rea Rea, Parahurahu, and Tahiti Long. The main © 2012 American Chemical Society and American Society of Pharmacognosy
Published: November 26, 2012 2272
dx.doi.org/10.1021/np3008045 | J. Nat. Prod. 2012, 75, 2272−2273
Journal of Natural Products
Book Review
East Africa (primarily Uganda), and China have all introduced vanilla with varying challenges and degrees of success. As stated earlier, this book is a good reference on all aspects of vanilla and contains many interesting details that cannot be fully described in this review.
Patrick G. Hoffman PGH Consulting Freeland, Maryland
Charles M. Zapf
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McCormick & Co., Inc. Hunt Valley, Maryland
AUTHOR INFORMATION
Notes
The authors declare no competing financial interest.
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dx.doi.org/10.1021/np3008045 | J. Nat. Prod. 2012, 75, 2272−2273
