Things That Influence Vanilla Aroma
Vanilla is one of the most well-recognized aromas in the world. Far from simple sweetness, natural vanilla aroma is a delicate balance of hundreds of volatile compounds that create a unique symphony.
From creamy to floral, faint to strong, there are a lot of variations to the classic spice. Discover the factors that influence vanilla aroma and make the second most expensive spice in the world special.
Key Takeaways:
- Vanilla aroma is dimensional: a warm and sweet base layered with either creamy, woody, floral, or spicy.
- The final aroma of vanilla is a deeply nuanced outcome dictated by botanical species, geographical terroir, post-harvest processing, and storage conditions.
- Vanilla flavour is an artificial form of vanilla, which features a one-note aroma that smells sharp and flat, with an almost chemical smell after effect.
- For a more premium effect and clean-label suitability, product developers should utilize vanilla’s natural rich aroma instead of artificial vanilla flavouring.
Botanical Species and Genetics
Vanilla isn’t just vanilla. It’s a genus of flowering plants in the Orchid family with about 110 vanilla species classified and registered worldwide. However, only three of them are cultivated and commercially important species: Vanilla planifolia, Vanilla tahitensis, and Vanilla pompona.
- V. planifolia: Known to have the classic deep, creamy, and sweet profile due to its high vanillin content.
- V. tahitensis: Features a different profile to V. planifolia as it’s richer in anisyl derivatives, producing a distinct floral, fruity, and cherry-like aroma.
- V. pompona: With considerably less vanillin content than the two other species, V. pompona is characterized by a floral, perfumey aroma.
Terroir and Geographical Origin
Terroir is how a specific region gives a food or drink its own unique flavour, aroma, or character. Just like wine, vanilla’s aroma is also determined by its geographical origin – each variety having its own specific terroir. There are several elements of terroir that determine the resulting aroma, namely its soil, microbial composition, climate, topography, and landscape characteristics.
Below are the flavour profiles of the most popular vanilla origins in the market.
For more thorough information, read our article here.
Harvest Maturity and Timing
Aside from elements of terroir, human intervention during cultivation and harvest are important aspects of vanilla aroma quality. Vanilla cultivation is a long and arduous process; picking vanilla beans at the right time ensures the proper aroma and strength.
Fear of vanilla theft due to its high value sometimes leads to harvesting beans too early, which results in a low precursor (glucovanillin) count and a flat or faint aroma in the end product. Vanilla farmers need to harvest the beans when optimal physiological maturity is reached for maximum aromatic potential.
The Curing and Processing Craft
Curing is one of the most important phases in vanilla’s post-harvest processing. Freshly harvested beans are actually odourless green vanilla. Only after curing will the flavour and aroma develop.
There are four steps in vanilla curing: scalding, sweating, drying, and conditioning. During curing, the precursor compounds will be converted into aromatic compounds. For example, glucovanillin turns into vanillin.
Only through methodical, slow, and steady curing can we preserve vital aromatic compounds, while hurried industrial curing often leads to quality compromises.
Moisture Content and Environmental Storage
High-quality vanilla will not retain its aroma when it’s improperly stored. Environmental exposure strips vanilla of its volatile aromatic compounds and mutes it. Pay extra care toward these factors when storing vanilla:
- Moisture content: Maintain low moisture content for ideal storage conditions.
- Light, heat, and air exposure: Keep them in a cool, dark place to avoid oxidation or brittle beans.
Product Format and Culinary Processing
Last but not least is its product format. Aside from the recognizable vanilla pods and the ever-popular vanilla extracts, modern technology allows us to create multiple product formats that suit different culinary applications.
ORIGINE’s clean-label vanilla product line consists of six different formats, each with its own aromatic strength and intended applications.
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ORIGINE Vanilla Product Line and Aromatic Strength |
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Format |
What it is |
Aromatic Strength and Profile |
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Whole beans (pods) |
Intact cured pod |
Very Strong, Fresh |
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Cut vanilla |
Chopped/sliced pod pieces (not whole) |
Very Strong |
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Ground vanilla |
Whole pod milled into powder |
Strong |
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Vanilla extract powder |
Liquid extract spray-dried onto a carrier |
Intermediate |
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Liquid vanilla extract |
Alcohol-based extraction of bean compounds |
Strong |
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Vanilla paste |
Extract + seeds in a thick syrup base |
Very Strong |
Moreover, further processing during manufacturing would also affect its final aroma. For example, excessive high-temperature processing could affect more volatile compounds like floral and fruity aromas while vanillin remains intact. The resulting aroma becomes more one-note rather than dimensional.
Fake Vanilla: How Vanilla and “Vanilla Flavour” are Different
Vanilla is far from boring. As mentioned, natural vanilla consists of different aroma compounds that result in wonderfully layered flavour.
Unfortunately, most of the products available in the market currently are fake vanilla, or “vanilla flavour”. These are man-made or lab-made vanilla created using natural or artificial chemicals, not authentic vanilla beans.
In today’s wellness-conscious market, consumers demand more transparent and authentic products. Real vanilla instead of fake ones. Manufacturers should take this into consideration when sourcing. Here are some indications of fake or lab-made vanilla:
- One-note aroma, with emphasis mainly on vanillin: Real vanilla will have a layered aroma and dimensions: creamy, woody, floral, and others instead of just strongly sweet.
- Use of such labels like “Natural Flavour” or “Vanilla Flavour”: Real vanilla will be labelled vanilla beans/pods, vanilla extracts, vanilla powder, or vanilla paste – note ORIGINE’s authentic vanilla line. Without any indication of “Flavour”, such as “Vanilla Flavour Coffee Syrup”.
- Long list or unfamiliar ingredients: Real products will contain mainly vanilla, while artificial ones will have “vanilla flavouring” or even a long list of unfamiliar chemicals.
Final Take: Protecting the Precious Chain
Vanilla aroma is determined by a long chain of events, linking various factors from its species, agriculture, chemistry, and post-harvest processing. Only by respecting all these factors and opting for real, authentic vanilla can we preserve its delicate aroma.
Ditch the artificial and opt for authenticity to start enjoying the full layers of vanilla aroma. Contact our team now to start innovating with our vanilla product line.
Find more information on vanilla through our articles:
FAQ
How does vanilla smell like?
Vanilla smells creamy, warm, and sweet, with comforting depth and softness that makes you feel cozy. Furthermore, depending on its species, it could also have floral, woody, or smoky notes.
What factors affect how vanilla smells?
Vanilla aroma is affected by its botanical species, origin, harvest maturity and timing, curing process, storage conditions, and further industrial processing methods.
Which is better, vanilla extract or vanilla flavour?
Vanilla extract is the “real vanilla” that exudes vanilla’s rich, authentic taste. Vanilla flavouring is artificial, man-made, cheaper, and doesn’t come from real vanilla.
How do you differentiate between real vanilla aroma and fake ones?
Real vanilla will have a complex, warm, and layered scent with floral, woody, or sweet notes. Fake vanilla aroma will smell sharp and flat, with emphasis only on sweetness and an almost chemical smell after effect.