Volatile composition and sensory properties ofVanilla ×tahitensisbring new insights for vanilla quality control

Comparative Analysis of Volatiles in Traditionally Cured Bourbon and Ugandan Vanilla Bean (Vanilla planifolia) Extracts

(2012) Suying Zhang et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Rapid Discrimination and Characterization of Vanilla Bean Extracts by Attenuated Total Reflection Infrared Spectroscopy and Selected Ion Flow Tube Mass Spectrometry

(2012) Michael D. Sharp et al.   JOURNAL OF FOOD SCIENCE

New insight on the genesis and fate of odor-active compounds in vanilla beans (Vanilla planifolia G. Jackson) during traditional curing

(2011) Araceli Pérez Silva et al.   FOOD RESEARCH INTERNATIONAL

Odor-active compounds of Tahitian vanilla flavor

(2011) C. Brunschwig et al.   FOOD RESEARCH INTERNATIONAL

Volatile composition and key flavour compounds of spirits from unifloral honeys

(2011) Jorge A. Pino et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Re-investigation on odour thresholds of key food aroma compounds and development of an aroma language based on odour qualities of defined aqueous odorant solutions

(2008) Michael Czerny et al.   EUROPEAN FOOD RESEARCH AND TECHNOLOGY

Commercial quality and analytical parameters of cured vanilla beans (Vanilla planifolia) from different origins from the 2006–2007 crop

(2008) K. Gassenmeier et al.   FLAVOUR AND FRAGRANCE JOURNAL