Vanilla planifolia

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Vanilla planifolia
Vanilla planifolia - Köhler–s Medizinal-Pflanzen-278.jpg
Vanilla planifolia
1887 illustration from
Köhler's Medicinal Plants
Scientific classification
Kingdom: Plantae
(unranked): Angiosperms
(unranked): Monocots
Order: Asparagales
Family: Orchidaceae
Subfamily: Vanilloideae
Genus: Vanilla
Species: V. planifolia
Binomial name
Vanilla planifolia
Jacks. ex Andrews
Synonyms

Vanilla planifolia is a species of vanilla orchid. It is native to Mexico, and is one of the primary sources for vanilla flavouring, due to its high vanillin content. Common names are Flat-leaved Vanilla, Tahitian Vanilla (for the Pacific stock formerly thought to be a distinct species), and West Indian Vanilla (also used for the Pompona Vanilla, V. pompona). Often, it is simply referred to as "the vanilla". It was first scientifically named in 1808.

Distribution[edit]

Vanilla planifolia is found in Central America and the West Indies. It prefers hot, wet, tropical climates. It is harvested mostly in Mexico and Madagascar.

Description[edit]

Like all members of the genus Vanilla, V. planifolia is a vine. It uses its fleshy roots to support itself as it grows.

Flowers[edit]

Vanilla planifolia, flower

Flowers are greenish-yellow, with a diameter of 5 cm (2 in). They last only a day, and must be pollinated manually, during the morning, if fruit is desired. The plants are self-fertile, and pollination simply requires a transfer of the pollen from the anther to the stigma. If pollination does not occur, the flower is dropped the next day. In the wild, there is less than 1% chance that the flowers will be pollinated, so in order to receive a steady flow of fruit, the flowers must be hand-pollinated when grown on farms.

Fruit[edit]

Fruit is produced only on mature plants, which are generally over 3 m (10 ft) long. The fruits are 15-23 cm (6-9 in) long pods (often incorrectly called beans). They mature after about five months, at which point they are harvested and cured. Curing ferments and dries the pods while minimizing the loss of essential oils. Vanilla extract is obtained from this portion of the plant.

Chemistry[edit]

The major chemical components from the pods are vanillin, vanillic acid, 4-hydroxybenzaldehyde and 4-hydroxybenzoic acid.[2]

References[edit]

  1. ^ "Vanillia planifolia synonyms in Tropicos". 
  2. ^ Reinvestigation of vanillin contents and component ratios of vanilla extracts using high-performance liquid chromatography and gas chromatography. Scharrer A and Mosandl A, Deutsche Lebensmittel-Rundschau, 2001, volume 97, number 12, pages 449-456, INIST:14118840

External links[edit]

See also[edit]