This chapter reviews the main findings on Tahitian vanilla (Vanilla ×tahitensis) over the last 10 years. It brings new insights into the hybrid origin of V. ×tahitensis and its diversification in French Polynesia. It details then the different analytical methods used to characterize the flavour properties and the aroma impact compounds of Tahitian vanilla, with a special emphasis on how they can be used to differentiate Tahitian vanilla from other vanillas. Finally, the effect of the curing process on the chemical composition and the sensory properties is discussed. These results highlight the need to include some of the key volatile compounds into a more adapted quality control, in order to describe the characteristic sensory properties of Tahitian vanilla but also those from other origins.
Part of the book: Active Ingredients from Aromatic and Medicinal Plants