Vanilla spice and investigation on areas of usage<p>Vanilya baharatı ve kullanım alanları üzerine bir araştırma
Keywords:
Plant, spice, vanilla, vanilin, Bitki, baharat, vanilya, vanillinAbstract
Many countries are of rare plants growing thanks to geographial conditions. Spices which are rare and precious not only primarily provide different flavour and aroma to food and beverages but also commercially contribute to the economy of the country. The transformation of these plants into the spice is made throught traditional or contemporary methods. As a term association, spice generally evokes bitter, salty and refreshing feelings on people. On the other hand, vanilla is also a spice that can be used in ice-cream, chocolate, dessert, pastry, and confectionery. Also, vanilla is utilized in sector such as medicine, cosmetic and parfume. The purpose of this study is to discuss the general characteristics of vanilla, the orchid plant family it belongs to, its tranformation process to be a spice, the contribution of vanilla type that can be produced in to the industry, the types of vanilla, its areas of usage, how vanilla is produced and differences between vanilla and vanilin.
Özet
Birçok ülke, coğrafi şartların uygunluğu sayesinde nadir olarak yetişen bitkilere sahiptir. Az bulunan ve kıymetli olan baharatlar; öncelikle yiyeceklere ve içeceklere farklı tat ve koku sağlamakta, diğer bir yandan da ticari olarak ülke ekonomilerine katkı sağlamaktadır. Bu bitkilerin baharat haline dönüştürme süreçleri geleneksel veya modern şekilde yapılmaktadır. İnsanlar tarafından genel olarak baharat, kelime çağrışımı itibariyle; acı, tuzlu, ferahlatıcı vb. his uyandırmaktadır. Fakat vanilya dondurma, çikolata, tatlı, pasta ve şekerlemelerde kullanılan bir baharat olma özelliği taşımaktadır. Ayrıca vanilya ilaç, kozmetik, parfüm gibi endüstrilerde de kullanılmaktadır. Bu çalışmada vanilya bitkisinin genel özelliklerine, ait olduğu orkide ailesine, kullanılabilir bir baharat olması için geçirdiği sürece, üretilebilen türün endüstriye olan katkısına, vanilyanın çeşitlerine, kullanım alanlarına ve vanilinin nasıl üretildiğine, vanilya ve vanilin arasındaki farklılığa yer verilecektir.
Downloads
Metrics
References
Bory, S., Lubinsky, P., Risterucci, A. M., Noyer, J. L., Grisoni, M., Duval, M. F., Besse, P. (2008). Patterns of introduction and diversification of Vanilla planifolia (Orchidaceae) in Reunion Island (Indian Ocean), American Journal of Botany, 95(7), 805-815
Boxer, Arbella. (1997). The hamlyn spice book the complete guide to culinary spices with over 170 recipes, first edition, United Kingdom: Hamlyn Publisher.
Castella, A. R., Andreru, L. G. I., Bello, B. J., Espinosa, H. L. (2014). Improved propagation of vanilla (vanilla planifolia jacks.ex andrews) using a temporary immersion system, ın Vitro Celluar developmental biology-plant, 50 (1), 576-581.
Dalby, Andrew. (2000). Dangerous tastes, first edition, England: british museum press.
Demircioğlu, Y., Yaman, M. ve Şimşek, I. (2007). Kadınların baharat kullanım alışkanlıkları üzerine bir araştırma, TSK Koruyucu Hekimlik Bülteni, 6(3), 161-168.
Divakaran, M., Pillai G. S., Babu, K. N., Peter, K. V. (2008). Isolation an fusion of protoplasts in vanilla species, current science 94(1), 115-124).
Dunphy, P., ve Bala, K. (2009). Vanilla curing , Perfumer & Flavorist İngredients, 34 (1), 34-40.
Dunphy, P., ve Bala, K. (2011). Green vanilla bean quality, Perfumer & Flavorist İngredients, 1(1), 38-46.
Exley, Richard. (2010). Vanilla Production, Processing and Packing, İnternational Specialised Skills Institute Inc. Australian Government Department of Education, Employment and Workplace Relations
Frenkel, D. H. ve Belanger, F. (2008). Biotechnology in flavor production, First edition, USA, Iowa: Blackwell Publishing Ltd.
Frenkel, D. H. ve Belanger, F. (2011). Handbook of Vanilla Science and Technology, first edition, içinde A. S. Ranadiva, Quality control of vanilla beans and extracts (ss.141-161). New jersey: Blackwell Publishing Ltd.
Frenkel, D.H. ve Belanger, F. (2011). Handbook of Vanilla Science and Technology, first edition, içinde Juan Hernandez, Mexican Vanilla Production (ss.1-24). New jersey: Blackwell Publishing Ltd.
Frenkel, D. H. ve Belanger, F. (2011). Handbook of Vanilla Science and Technology, first edition, içinde C. Frenkel, A. S. Ranadive, J. T. Vazquez ve D. H. Frenkel, Curing of Vanilla (ss.79-106). New jersey: Blackwell Publishing Ltd.
http://tr.wikipedia.org/wiki/Vanilin, adresinden erişilmiştir (20.02.2015).
http://www.hurriyet.com.tr/yasam/4035032.asp, adresinden erişilmiştir (20.02.2015).
http://www.haberler.com/inek-gubresinden-vanilya-urettiler-haberi, adresinden erişilmiştir (20.02.2015).
Karapetian, Aram. (2012). No so plain vanilla, Prepared Food İngredient Challenges, 1(1), 107-110.
Marquez O. ve Waliszewski K. N. (2008). The effect of thermal treatment on b-glucosidase inactivation in vanilla bean (vanilla planifolia andrews), International Journal of Food Science and Tecnhonology, 43(1), 1993-1999.
Mccormick. (2013). Vanilla extract and flavors, Vanilla Information Sheet.
Medina, Javier De La Cruz, Jimenes Guadalupe C. Rodriguez and García Hugo S. (2009). Vanilla Post-Harvest Operations, Food and Agriculture Organization of the United Nations Publishing
Naturland. (2000). Organic farming in the tropic and subtropics exemplary description of 20 crops. organic cultivation of vanilla, First edition Naturland publishing, Germany.
Nielsen, Chat. (2007). The Story of Vanilla, Nielsen Massey Vanillas Publishing, The Nederlands
Odoux, E. ve Grisoni M. (2011). Vanilla, first edition, içinde Eric Odoux, Vanilla Curing (ss.173-188). Newyork: CRC PressTaylor & Francis Group
Palama,T.L., Menard, P., Fock I., Choi, Y., Bourden, E., Govinden, J., Bahut, M., Payet, B., Verpoorte, R., Kodja, H. (2010). Shootrt differentiation from protocorm callus cultures of Vanilla planifolia (Orchidaceae): proteomic and metabolic responses at early stag, BMC Plant Biology, 10(1), 82-100.
Pardio, V. T., Mariezcurrena, M. D., Wliszewski K. N. Sanchez, V., Janczur, M. K. (2009). Effect of killing conditions of vanilla (vanilla planifolia, andrews) pods during the curing process on aroma composition of pod ethanol extract, International Journal of Food Science and Tecnhonology, 44 (1), 2417-2423.
Rasoamandrary, N., Fernandes, A. M., Bashari, M., Masamba, K., Xueming, X. (2013). Improved Extraction of Vanillin 4-Hydroxy-3-methoxybenzaldehyde from Cured Vanilla Beans Using Ultrasound-Assisted Extraction: A Comparison of Ultrasound-Assisted and Hot Water Bath Extraction, Academic Food Journal, 11(1), 6-12.
Sandheep, A.R. ve Jisha, M.S. (2014). Screening and identification of potential trichoderma sp. aganist soil borne pathogens of vanilla (vanilla planifolia), Indian Journal Agriculturel Research, 48 (6), 459-464.
Sasikumar, B. (2010). Vanilla breeding-a rewiew, Agriculturel research, 31 (2), 139-144.
Sherman, P. W., ve Billing, J. (1999). Darwinian gastronomy: why we use spices, Biologyscience, 49 (6), 453-462.
Sınha, A. K., Sharma, U. K., Sharma, N. (2008). A comprehensive review on vanilla flavor: Extraction, isolation and quantification of vanillin and others constituents, İnternational Journal of Food Sciences And Nutrition, 54(4), 299-326.
Takahashi, M., Inai, Y., Miyazama, N., Kurobayashi, Y., Fujita A. (2013). Key odorants in cured madagaskar vanilla beans(vanilla planifolia) of differing bean quality, Bioscientice Biotechnology Biochemistry Research, 77(3), 606-611.
Tan, C. B., Chin, C. F., Alderson, P. (2013). Effects of sodium nitroprusside on shoot multiplication and regeneration of vanilla planifolia andrews, İn Vitro Celluar developmental biology-plant, 49 (1), 626-630.
Umamaheswari, R. ve Mohanan, K. V. (2011). A Study of the Association of agronomic characters in vanilla planifolia andrews, International Journal of Plant Breeding and genetics, 5(1), 53-58.
Üner, Y., Aksu, H., Ergün, Ö. (2000). Baharatın çeşitli mikroorganizmalar üzerine etkileri, İstanbul üniversitesi veteriner fakültesi dergisi, 26(1), 1-10.
Yaldız, G., Kılınç, E., ve Ülküsever, S. (2010). Rize'nin bazı ilçelerinde (pazar, ardeşen, çayeli) yaşayan ailelerin baharat kullanım alışkanlıkları üzerine bir araştırma, Ulusal Meslek Yüksekokulları Öğrenci Sempozyumu Kitabı, 21-22 Ekim, 1-7.
Downloads
Published
How to Cite
Issue
Section
License
Authors can retain copyright, while granting the journal right of first publication. Alternatively, authors can transfer copyright to the journal, which then permits authors non-commercial use of the work, including the right to place it in an open access archive. In addition, Creative Commons can be consulted for flexible copyright licenses.
©1999 Creative Commons Attribution-ShareAlike 4.0 International License.
