Quality of Vanilla spp. from Madagascar: evolution of the compound fingerprints from the green beans to the vanilla pods' preparation - Harinarivo, Hoby L; Tombozara, Nantenaina; Rabemanantsoa, Christian; Randriamampionona, Denis; Lebret, Didier; Rasoarahona, Jean; Raonizafinimanana, Beatrice; Rasoarahona, Felamboahangy; Raherimandimby, Marson; Andrianjara, Charles; El-Jaziri, Mondher (Biotechnologie, agronomie, société et environnement, 2024)
Keywords: Acids; Aromatic compounds; Beans; Conditioning; Cosmetics; Drying; Enzymes; Evolution; Food preservation; Fragrances; Guaiacol; High performance liquid chromatography; HPLC; Hydroxybenzaldehydes; Liquid chromatography; p-Hydroxybenzoic acid; Species; Tobacco; Tobacco industry; Vanilla; Vanilla planifolia; Vanilla pompona; Vanillic acid; Vanillin; vanilline; Central America; Madagascar