The chemical secrets behind vanilla’s allure

From ice cream to lattes, vanilla is one of the most popular spices in the world. It’s also one of the most labor-intensive to produce, and shortcuts lead to a less tasty product. Today, scientists report a profile of 20 key chemicals found in vanilla bean extracts, including several previously unknown ones, that together create vanilla’s complex and enjoyable flavor. The work could help manufacturers and farmers develop better-tasting vanilla and improve quick-curing methods.

Diana Paola Forero-Arcila, Ph.D.
The Ohio State University

Devin Peterson, Ph.D.
The Ohio State University

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[dirktungsten]

I think most of the people interested in this topic already know about vanilla agriculture and the curing process so about half of this video is redundant. However, what annoys me about this presentation the most is the utter lack of details or any real specificity on the prep and analytical techniques, nor the identity of the compounds that you determined to drive like and dislike. This is empty of any real information and I want my 11 minutes and 35 seconds back.