FLAVOURS

With over 250 chemical components, vanilla is a complex flavour. There are four key compounds in vanilla extracts: vanillin, para-hydroxy benzaldehyde, para-hydroxy benzoic acid and vanillic acid. Each of these components exists at varying levels, depending on the bean type and the source; and each contributes its own unique flavour characteristics depending on the level of concentration.

Vanillin content is one of the criteria used to judge the quality of a cured vanilla bean. It is the principle flavour/aroma compound and offers the most significant contribution to the overall flavour profile of vanilla. Vanillin content is influenced by the region in which it is grown and the curing process used, and the importance of vanillin differs from one application to another.

However, Vanillin alone does not characterise the vanilla flavour. Distinctive vanilla flavour profiles are also dependent upon:

  • climate and soil conditions in the country of origin
  • cultivation - maturity and quality of beans
  • drying and curing processes
  • extraction conditions

The four main regional profiles are shown below, along with taste information provided by a Sensory Panel (North America, October 2008):

  • Réunion and Madagascar vanilla (Bourbon type): an intensive, balanced and somewhat 'dark' flavour. High in 'balsamic' and 'phenolic'. Most similar to Indonesian. India, Mexico, Tonga, Uganda and Tahiti all adhere to the Madagascar method of growing, curing and drying vanilla beans.
  • Mexican vanilla: a softer and fresher aroma. Mild and sweet with high 'powdery' and 'vanillin', and no 'phenolic'.
  • Tahitian vanilla: more flowery vanilla fragrance that stands apart from the other types. Prior to 1990, this variety was strictly grown in Tahiti, but is now also available from Papua New Guinea. The flavour profile in extract form is still feasible in 'almond' and 'vanillin', moderate in 'powdery'; also unique Coumarin note (commonly has almond or anise).
  • Indonesian vanilla: beans are typically picked before they are ripe. Heat from fires or other fast drying techniques result in a 'smoky' extract and flavour profile. High in 'balsamic' and 'phenolic', with low level of 'malty'.
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