Vanilla’s Chemistry

Among Orchidaceae, only vanilla (Vanilla planifolia Andr.) is farmed for human consumption. Mexico gave this plant to the world as a gift, and it has been utilized for many things over the years. This crop's characteristic perfume is not present in the green pod; instead, it develops during the curing process, which varies based on the nation and growing region. Flavor and scent are the two most prominent fragrant qualities that emerge from cured vanilla pods. Over time, vanillin has become indispensable for usage in the food, pharmaceutical, and cosmetic industries as well as in medicine. Owing to the expensive price of genuine vanilla, different methods have been used to create vanillin, which is the primary molecule present in vanilla extracts or concentrates made by employing microbial cultures in a variety of chemical and microbiological procedures. The vanilla industry is one of many agro-industries and industries that produce garbage. Since the composition of vanilla waste (residues or by-products) has not been well investigated, it offers an intriguing avenue for research and potential high-value molecule production.