In the last stage of vanilla processing, the
pods are straightened and smoothed by hand,
dried for several weeks, then “aged,” or stored
for some time to develop flavor further
(flavor compounds react with oxygen, some
heat-resistant enzymes, and each other to
form fruity esters and other new notes). In
Madagascar, vanilla curing takes 35–40 days,
while the Mexican process lasts several
months.
The Flavors of Vanilla The cured pod is
about 20% water by weight, 20% fiber, 25%
sugars, 15% fat, and the remainder amino
acids, phenolic compounds, other flavors, and
brown pigments. The sugars provide
sweetness, free amino acids provide some
savoriness, fat richness, and tannins some
astringency. The aroma of natural vanilla is
complex. More than 200 different volatile
compounds have been found in vanilla beans.
The principal one, the phenolic compound