a b Stehlé, Henri (1952). "Le Vanillier et sa culture: Histoire - Botanique - Géographie - Écologie du vanillier". Fruits (in French). 7: 50–56. Again, agreeing with Belvi, the name is misleading. This has all-year potential the same way men can wear Layton or Ani all-year, and clearly it's not a dark scent in the slightest. a b Kennedy, C Rose (2015). "What's in a flavor? Vanillin dreams". Science in the News. The Flavor Rundown: Natural vs. Artificial Flavors. Boston, MA: Harvard University, Graduate School of Arts and Sciences. Archived from the original on 2 December 2016.

French vanilla is not just an ice cream flavor; it refers to a specific type of ice cream flavoring made with egg yolks. The addition of eggs during the preparation process gives French vanilla a richer taste and a creamy texture that sets it apart from other varieties. The use of egg yolks also contributes to its distinct yellow color, making it visually appealing. The reason for this may be because people’s skin chemistry varies too much to be able to make a smell smell true to its scent and that means it will not smell the same on every person. Also, some perfumes are big throwers meaning they last longer and have more concentration than others. a b c d e Frenkel, Chaim; Ranadive, Arvind S.; Vázquez, Javier Tochihuitl; Havkin-Frenkel, Daphna (2010). "Curing of Vanilla". In Havkin-Frenkel, Daphna; Belanger, Faith (eds.). Handbook of Vanilla Science and Technology. John Wiley & Sons. pp.79–106 [87]. ISBN 978-1-4443-2937-7. Archived from the original on 25 April 2016. History [ edit ] Drawing of the Vanilla plant from the Florentine Codex (c. 1580) and description of its use and properties written in the Nahuatl language Gulley, Beth (4 December 2018). "The Vanilla Bean Orchid". Gulley Greenhouse . Retrieved 14 June 2022.

Tahitian Vanilla Originated in Maya Forests, Says UC Riverside Botanist". University of California at Riverside, Newsroom. 21 August 2008. Archived from the original on 17 May 2017 . Retrieved 28 June 2017.

Three major species of vanilla currently are grown globally, all of which derive from a species originally found in Mesoamerica, including parts of modern-day Mexico. They are V. planifolia (syn. V. fragrans), grown on Madagascar, Réunion, and other tropical areas along the Indian Ocean; V. × tahitensis, grown in the South Pacific; and V. pompona, found in the West Indies, Central America, and South America. The majority of the world's vanilla is the V. planifolia species, more commonly known as Bourbon vanilla (after the former name of Réunion, Île Bourbon) or Madagascar vanilla, which is produced in Madagascar and neighboring islands in the southwestern Indian Ocean, and in Indonesia. Madagascar's and Indonesia's cultivations produce two-thirds of the world's supply of vanilla. In general, quality vanilla only comes from good vines and through careful production methods. Commercial vanilla production can be performed under open field and "greenhouse" operations. The two production systems share these similarities: Higher-grade fruits command higher prices in the market. [59] [61] However, because grade is so dependent on visual appearance and moisture content, fruits with the highest grade do not necessarily contain the highest concentration of characteristic flavor molecules such as vanillin, [63] and are not necessarily the most flavorful. [60] Example of a vanilla fruit grading system, used in Madagascar [59] [64] [65] [66] [67] Grade The vegetative tissue of the vanilla pod is killed to stop the vegetative growth of the pods and disrupt the cells and tissue of the fruits, which initiates enzymatic reactions responsible for the aroma. The method of killing varies, but may be accomplished by heating in hot water, freezing, or scratching, or killing by heating in an oven or exposing the beans to direct sunlight. The different methods give different profiles of enzymatic activity. [56] [57]

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Jaucourt, Louis (1765). "Vanilla". Encyclopédie Ou Dictionnaire Raisonné des Sciences, des Arts et des Métiers. hdl: 2027/spo.did2222.0000.830.