Handbook of Vanilla Science and Technology. 2011. illus. VIII, 339 p. gr8vo. Hardcover.

Vanilla is the world's most commonly-used flavour and fragrance, used in foods, cosmetics, pharmaceuticals and other products and is therefore of considerable economic importance. This book provides a comprehensive overview of the science and technology used in the production and supply chain of vanilla products. A widerange of international authors cover topics which include agricultural production, global markets, analytical methods, sensory analysis, food and fragrance applications, organic and fair trade vanilla, diseases that affect vanilla, and novel uses. It is of interest toacademic researchers in this field and is also an important resource for the vanilla industry and those companies that usevanilla and vanillin as flavours and fragrances worldwide.