Exhausted vanilla pods contain only small amounts of aroma and flavor, but after treating them with various enzymes, the aroma and flavor can be extracted and potentially be used as food additives (Patent, 2010, US 7803412 B1: Enzymatic treatment of spent vanilla beans, United States). The by-products of the vanilla extract were not utilized earlier, but in 2010, the enzymatic treatment and reutilization of the exhausted vanilla pods were reported. The vanilla aroma arises only after the curing process, which can vary depending on the country and growing region ( Baqueiro-Peña and Guerrero-Beltrán, 2017).
The vanilla pod in its green state does not have the aroma that characterizes it. Is has a very pleasant fragrance and taste due to the generation of a fragrant fruit: the vanilla pod. Vanilla ( Vanilla planifolia Andr.) is a very popular spice used in various food products.
Hita Rastogi, Sugandha Bhatia, in Enzymes in Food Biotechnology, 2019 49.5.1 Usage of Vanilla and By-products for High-Value Flavor Molecules
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