| Abstract: | Summary In view of the increased importance, which Vanilla consumption is taking in the food industry to-day, an increase of the Vanillin percentage in Vanilla pods, by means of Ultra-Sonic treatments, was tried.It was therefore of particular interest to develop a new method which could increase the Vanillin and Oleoresins percentage, as treatments with X-rays, Ultra-violett, Infrat-red, yperite etc. did not give the expected results.In our previous publications we have shown that enzymes can be activated by Ultra-Sonic treatments (see alpha-amylase and cellulase), and as on the other hand the formation of Vanillin and Oleoresins are due to biochemical (enzymatic) processes, it was logical to try to induce an increase of these constituents by means of this new method.Our hypothesis has proved to be right and after several years of intensive research, we were able to prove that Ultra-Sonics of certain specific frequencies and intensities, are able to induce an increase of 25–35% of Vanillin and 10–15% of the Oleoresins in the treated Vanilla pods. |
