Free Access
Volume 65, Number 4, July-August 2010
Page(s) 221 - 235
Published online 05 August 2010
  1. Arana F.E., Action of a β-glucosidase in the curing of vanilla, Food Res. 288 (1943) 343–351. [Google Scholar]
  2. Arana F.E., Vanilla curing and its chemistry, in: USDA Bull. Fed. Exp. Stn, Mayaguez, Puerto-Rico, No. 42, 1944, pp. 1–17. [Google Scholar]
  3. Odoux E., Changes in vanillin and glucovanillin concentrations during the various stages of the process traditionally used for curing Vanilla fragrans in Réunion, Fruits 55 (2000) 119–125. [Google Scholar]
  4. Dignum M.J.W., Kerler J., Verpoorte R., Vanilla production: technological, chemical, and biosynthetic aspects, Food Rev. Int. 17 (2001) 199–219. [Google Scholar]
  5. Odoux E., Escoute J., Verdeil J.-L., The relation between glucovanillin, β-glucosidase activity and cellular compartmentation during the senescence, freezing and traditional curing of vanilla beans, Ann. Appl. Biol. 149 (2006) 43–52. [CrossRef] [Google Scholar]
  6. Odoux E., Chauwin A., Brillouet J.-M., Purification and characterization of vanilla bean (Vanilla planifolia Andrews) β-D-glucosidase, J. Agric. Food Chem. 51 (2003) 3168–3173. [CrossRef] [PubMed] [Google Scholar]
  7. Brillouet J.-M., Odoux E., In vivo kinetics of β-glucosidase towards glucovanillin and related phenolic glucosides in heat-treated vanilla pod (Vanilla planifolia; Orchidaceae), Fruits 65 (2010) 85–95. [CrossRef] [EDP Sciences] [Google Scholar]
  8. Jones M.A., Vicente G.C., Criteria for testing vanilla in relation to killing and curing methods, J. Agric. Res. 78 (1949) 445–450. [Google Scholar]
  9. Jones M.A., Vicente G.C., Quality of cured vanilla in relation to some natural factors, J. Agric. Res. 78 (1948) 425–434. [Google Scholar]
  10. Krishnakumar V., Bindumol G.P., Potty S.N., Govindaraju C., Processing of vanilla (Vanilla planifolia Andrews) beans – Influence of storing fresh beans, killing temperature and duration of killing on quality parameters, J. Spices Aromat. Crops 16 (2007) 31–37. [Google Scholar]
  11. Odoux E., Escoute J., Verdeil J.-L., Brillouet J.-M., Localization of β-glucosidase activity and glucovanillin in vanilla bean (Vanilla planifolia Andrews), Ann. Bot. 92 (2003) 437–444. [CrossRef] [PubMed] [Google Scholar]
  12. Joel D.M., French J.C., Graft N., Kourteva G., Dixon R.A., Havkin-Frenkel D., A hairy tissue produces vanillin, Isr. J. Plant Sci. 51 (2003) 157–159. [CrossRef] [Google Scholar]
  13. Odoux E., Brillouet J.-M., Anatomy, histochemistry and biochemistry of glucovanillin, oleoresin and mucilage accumulation sites in green mature vanilla pod (Vanilla planifolia; Orchidaceae): a comprehensive and critical reexamination, Fruits 64 (2009) 221–241. [CrossRef] [EDP Sciences] [Google Scholar]
  14. Wild-Altamirano C., Enzymic activity during growth of vanilla fruit. I. Proteinase, glucosidase, peroxidase and polyphenoloxidase, J. Food Sci. 34 (1969) 235–238. [CrossRef] [Google Scholar]
  15. Hanum T., Changes in vanillin and activity of β-D-glucosidase and oxidases during post harvest processing of vanilla beans (Vanilla planifolia), Bull. Tecknol. Ind. Pagan 8 (1997) 46–52. [Google Scholar]
  16. Dignum M.J.W., Kerler J., Verpoorte R., β-glucosidase and peroxidase stability in crude enzyme extracts from green beans of Vanilla planifloia Andrews, Phytochem. Anal. 12 (2001) 174–179. [CrossRef] [PubMed] [Google Scholar]
  17. Márquez O., Waliszewski K.N., Oliart R.M., Pardio V.T., Purification and characterization of cell-wall bound peroxidase from vanilla bean, Lebens. Wiss. U-Technol. 41 (2008) 1372–1379. [Google Scholar]
  18. Gatfield I., Reib I., Krammer G., Schmidt C.O., Kindel G., Bertram H.-J., Divanillin, novel taste-active component of fermented vanilla beans The elucidation of the fate of vanillin during the traditional curing process, Perfumer & Flavorist 31 (2006) 18–20. [Google Scholar]
  19. Dignum M.J.W., van der Heijden R., Kerler J., Winkel C., Verpoorte R., Identification of glucosides in green beans of Vanilla planifolia Andrews and kinetics of vanilla β-glucosidase, Food Chem. 85 (2004) 199–205. [CrossRef] [Google Scholar]
  20. Roux P., Études morphologiques et anatomiques dans le genre Vanilla, in: Bouriquet G. (Ed.), Le vanillier et la vanille dans le monde, Lechevalier, Paris, France, 1954, pp. 44–92. [Google Scholar]
  21. Dignum M.J.W., Kerler J., Verpoorte R., Vanilla curing under laboratory conditions, Food Chem. 79 (2002) 165–171. [CrossRef] [Google Scholar]
  22. Perez Silva A., Contribution à l’étude de la genèse des composés d’arôme au cours du procédé mexicain de transformation de la vanille (Vanilla planifolia Jackson), Univ. Montpellier II, PhD Thesis, Montpellier, France, 2006. [Google Scholar]
  23. Stentelaire C., Lesage-Meesen L., Oddou J., Bernard O., Bastin G., Colonna Ceccaldi B., Asther M., Design of a fungal bioprocess for vanillin production from vanillic acid at scalable level by Pycnoporinus cinnabarinus, J. Biosci. Bioeng. 89 (2000) 223–230. [CrossRef] [PubMed] [Google Scholar]
  24. López-Serrano M., Fernández M.D., Pomar F., Pedreño M.A., Ros Barceló A., Zinnia elegans uses the same peroxidase isoenzyme complement for cell wall lignifications in both single-cell tracheary elements and xylem vessels, J. Exp. Bot. 55 (2004) 423–431. [CrossRef] [PubMed] [Google Scholar]
  25. Christensen J.H., Bauw G., Welinder K.G., van Montagu M., Boerjan W., Purification and characterization of peroxidases correlated with lignification in poplar xylem, Plant Physiol. 118 (1998) 125–135. [CrossRef] [PubMed] [Google Scholar]
  26. Suzuki S., Sakakibara N., Li L., Umezawa T., Chiang V.L., Profiling of phenylpropanoid monomers in developing xylem tissue of transgenic aspen (Populus tremuloides), J. Wood Sci. (2009) DOI 10.1007/s10086–009–1059–8. [Google Scholar]
  27. Passardi F., Cosio C., Penel C., Dunand C., Peroxidases have more function than a Swiss army knife, Plant Cell Rep. 24 (2005) 255–265. [CrossRef] [PubMed] [Google Scholar]
  28. French J.C., Development of vanilla-bearing placental trichomes, in: Proc. Vanilla, First Int. Congr., Princeton, USA, Carol Stream, Allured Publ. Corp., USA, 2005, pp. 71–77. [Google Scholar]