Vanilla

Vanilla (Vanilla planifolia) is a tropical plant that belongs to family Orchidaceae. It has a wide range of applications in perfume, food, and pharmaceutical industries. Vanilla beans (fruit) contain volatile components. After harvesting, pods undergo the curing processes to enhance the flavor of vanilla. The most important aspects for vanilla cultivation are proper pollination during flowering and great attention required during curing, for which different methods are used. After harvesting, the green beans are cured instantly in only 32 days, while in conventional curing methods, nearly 150–180 days are required. Vanilla is widely used due to antioxidant and nutraceutical properties. Vanilla contains very important constituents that are used for the treatments of different diseases. Vanilla is the most famous flavoring agent, which has wide range of applications in beverage, food, pharmaceutical, and perfumery industries. Vanillin is the major constituent in natural vanilla extract, which has many uses. With the passage of time, vanilla's demand and price increased (due to limited supply of vanilla pods). Therefore, many efforts of blending and adulteration of natural vanilla extract have been reported. Different techniques have been developed to ensure the quality of vanilla extract and vanilla-containing products and to verify their accuracy.