Course Syllabus By Speakers/ Instructors
Vanilla Breeding and Micro-Propagation.
Dr. Chin, Dept. of Plant
Biology and Pathology, Rutgers University
Plant breeding can be used to develop vanilla hybrids that are of higher yields,
richer vanilla flavor contents, and more disease resistant. Seed germination is
a critical step in plant breeding. However, vanilla seeds lack mature endosperm
making them very difficult to germinate. Modern tissue culture protocol can be
used to overcome this obstacle and will therefore greatly facilitate vanilla
improvement.
The first part of the lecture will cover the basic principals and techniques of
vanilla breeding. The second part will cover tissue culture technology for high
frequency seed germination, as well as clonal micro-propagation of elite hybrids
with desirable attributes.
Vanilla and its Amazing Hairs
Dr. French, Dept. of Plant
Biology and Pathology, Rutgers University
Students will first tour the intricacies and wonders of vanilla fruit
development with a slide show that tells the story of how and where vanillin is
made. Students will learn about the complex morphology and unique anatomy of
the vanilla fruit, which is unlike any other. Emphasis will be on the
remarkable array of glandular trichomes that are the site of vanillin synthesis.
The class will then conduct a laboratory study, in which each student works
with fresh materials and a microscope. Students will learn the art of making
hand sections of vanilla, and will examine them with a microscope, to discover
for themselves its remarkable anatomy and morphology. Students will have the
opportunity to examine microscopically a selection of fresh mature vanilla
fruits and thin-sectioned vanilla fruits at various stages of development.
Principles of Vanilla Bean Extraction
Dr. D. Havkin-Frenkel, Bakto Flavors, LLC, North Brunswick, NJ
The academic part of the extraction theory will be explained using different extraction methods that yield different products, such as vanilla oleoresin, vanilla extract, vanilla powder, and vanilla absolute. Attention will be given on the details of improving the process for maximum vanillin and flavor component. Extractions for the use of perfumery will also be discussed. Analytical measurements of the results will be discussed in detail.
Genomic Identification of
Vanilla Species
Faith C. Belanger, Dept.
of Plant Biology and Pathology, Rutgers University.
click here for website
In this class we will go through the process of identification of different
Vanilla species based on DNA sequences. Students will isolate DNA from
Vanilla plants and will learn how the polymerase chain reaction (PCR) is
used to identify the species.
Control of Vanilla Root Rot Disease caused by Fusarium
Nativ Dudai, Aromatic and Medicinial Plants, ARO, Newe Ya'ar, Israel
Fusarium oxysporum f sp. Vanillae, also known as Fusarium batatatis var. vanillae Tucker, is known to cause root rot of the vanilla plant in most growing areas. The disease is devastating to vanilla in some growing regions, such as Puerto Rico and China.
Vanilla cultivation in these areas has almost ceased, since growers cannot find a practical solution to this problem. Fusarium is a known pathogen that can persist in the soil for many years and will attack sensitive crops as soon as they are planted. Fusarium is pathogenic to many commercial crops, such as tomato and basil. The current methods to control Fusarium consist of the following:
1. Selection of a resistant line (from naturally occurring or from breeding). This is a long term goal, involving searching for new genetic material in other vanilla species.
2. Methods developed to prepare Fusarium-free cuttings, for planting to start a plantation with cuttings free of Fusarium and to avoid contaminating soil that is already free of Fusarium.
3. Soil Sterilization by applied chemicals , heat (steam or solar).
4. Growing plants on beds detached from the soil.
Composition
of Vanilla Beans from Different Geographical Regions
Thomas G. Hartman, CAFT,
Rutgers University
Vanilla Beans were collected from various geographical production regions and
analyzed for flavor composition. Regions surveyed included Bourbon A and B beans
from Madagascar, Balinese A and B beans from Bali plus beans from Tahiti, Java,
Mexico, Tonga, Costa Rica, and Jamaica. The vanilla beans from each location
were composited and analyzed using a technique called Direct Thermal Desorption-
Gas Chromatography- Mass Spectrometry. A total of 193 individual volatile or
semi-volatile compounds were identified in the survey. In addition to vanillin,
the most abundant component of vanilla, they included a complex mixture of
phenols, acids, esters, carbonyl compounds (aldehydes & ketones),
heterocyclics, ethers, aromatics, alcohols, ethers, acetals and hydrocarbons.
Many of the compounds detected are important contributors to vanilla flavor. The
vanillin content of the beans were accurately measured and found to vary
considerably with production region. Vanillin concentrations ranged from
.34-2.01%, the highest being found in the Balinese A beans. There were
approximately 50 “core” compounds, which were detected in almost every
sample tested. Each region also contained unique maker compounds and
characteristic signature profiles of volatile compounds. An overview of this
data will be presented. Vanilla bean chemistry was the focus of this
investigation. It is known that chemical changes occur in the flavor during
production of vanilla extract. These changes will also be discusses in the
presentation. The data in this survey was generated from a relatively small pool
of samples collected across a single growing season. Considerable variation in
bean quality has been noted in the published literature. Therefore, the data
from this study should not be used to generalize bean quality from specific
production regions.
What's
New in Vanilla
Rick Brownell, Virginia
Dare, Brooklyn, NY
The end of the Vanilla crisis has brought new options for food and beverage developers - beyond plain vanilla. This presentation will examine the causes of the Vanilla crisis, discuss the standard of identity for vanilla and explain the factors that determine the ultimate flavor profile of vanilla. Finally, a tasting session will allow participants to "taste for themselves" what's new in Vanilla.
Cooking With Vanilla
Mary
Wasserman, Bakto Flavors, LLC, North Brunswick, NJ
This class will focus on preparing the components of an entire from soup to
dessert, using vanilla products in each course. Students will learn how vanilla
can be combined with various ingredients to produce unique flavor combinations.
Once prepared, students will have the opportunity to sample these vanilla treats
and enjoy the scenic beauty of Log Cabin and Farrington Lake.
Post Harvest Storage of Cured Vanilla Beans
Chaim
Frenkel, Dept. of Plant
Biology and Pathology, Rutgers University
The post harvest
handling of cured vanilla beans is a continuation of the curing process, aimed
at preserving quality attribute achieved in the production and curing of vanilla
beans. Temperature, humidity and gas composition and type of packaging are some
important factors that determine bean quality in storage. Further understanding
on the botany, curing and post harvest handling of the vanilla bean may render a
full flavor complex and, subsequently, significant economic gains. This
course will be a hands on experience, how one needs to store vanilla beans for
long periods of time.
DNA
Barcoding as a Method for Vanilla (Orchidaceae) Species Identification
Ken Cameron, The New York
Botanical Garden, Bronx, NY
The
familiar black and white barcode label that is present on most commercial
products allows for billions of unique products to be
identified and tracked. In the same manner, a short segment of variable
DNA sequence should be able to identify different organisms from one another -
i.e., a "DNA barcode". Among the uses for DNA barcoding being
heralded are that it can: 1) identify an organism from only a small fragment of
tissue rather than requiring the entire organism; 2) works at all stages of
life, from seed to adult; and 3) unmasks look-alike species. Whereas
zoologists have found that a short, 600 base-pair fragment of DNA from the
mitochondrial genome exhibits sufficient variation to allow for unique
identification of most animal species, that same DNA region does not work in
plants. To test the application of a plant DNA barcode, several gene
fragments (e.g., rpoC1, accD, YCF5, and rpoB) and intergenic spacers (e.g.,
psbA-trnH and ITS) were sequenced for more than 50 different accessions of
Vanilla species from around the world. Each Vanilla species has a unique
DNA sequence, and these "DNA barcodes" allow for easy identification
of the plants from just a small fragment of leaf, stem, or fruit tissue.
For example, the various leafless species of Vanilla are difficult to identify
when not in flower, but a simple DNA test can provide the correct name of a
plant with minimal effort. Furthermore, the ability to identify processed
Vanilla beans as being derived from plants of Vanilla tahitensis versus V.
planifolia, V. pompona, or other wild Vanilla species could be an important
application of molecular biology for the vanilla flavor and fragrance industry.
HPLC
Method Development for Vanilla Extracts
Ajay
P. Singh,