P. Werkhoff et M. Guntert, IDENTIFICATION OF SOME ESTER COMPOUNDS IN BOURBON VANILLA BEANS, Lebensmittel-Wissenschaft + Technologie, 30(4), 1997, pp. 429-431
In addition to the components already identified in vanilla flavour, s
everal esters are reported to be present as trace constituents in Bour
bon vanilla beans for the first time. Two esters are new natural compo
nents. Chromatographic and spectroscopic data as well as sensorial pro
perties of newly identified compounds are described.