Quality Control of Vanilla Beans

Dr. Daphna Havkin-Frenkel
Bakto Flavors, LLC
Edison, NJ

daphna@baktoflavors.com
www.baktoflavors.com

This presentation will address the following issues:

  • Quality and quality control of vanilla beans and vanilla extract

  • Vanilla bean quality parameters

  • Grading of vanilla beans from different geographical locations

  • A US code of federal registration of vanilla

  • Vanilla flavor terminology 

During this lecture, we will extract vanilla beans and taste the extract of vanilla from different geographical locations, and learn how to differentiate between them.

Dr. Daphna Havkin-Frenkel has unique qualifications.  She holds a BS and an MS in the area of Agriculture to a PhD in Food science and an MBA from Rutgers University.  Dr Havkin-Frenkel has over 25 years experience in the area of flavors, mainly vanilla. She published extensively in the area of vanilla biotechnology, and has been invited to worldwide symposiums as a speaker on the subject. Daphna organized the first international congress on vanilla in Princeton, NJ in 2003, and the second in Cannes, France in 2004. She is currently running a new vanilla course/program at Rutgers.  She divides her time between Rutgers University, doing research on the development of new vanilla products, and Bakto Flavors, manufacturing and marketing a new line for the gourmet and cosmetic industries. Dr. Daphna Havkin-Frenkel has unique qualifications.  She holds a BS and an MS in the area of Agriculture to a PhD in Food science and an MBA from Rutgers University.  Dr Havkin-Frenkel has 17 years experience in the area of flavors, mainly vanilla. She published extensively in the area of vanilla biotechnology, and has been invited to worldwide symposiums as a speaker on the subject. Daphna organized the first international congress on vanilla in Princeton, NJ in 2003, and the second in Cannes, France in 2004. She is currently running a new vanilla course/program at Rutgers.  She divides her time between Rutgers University, doing research on the development of new vanilla products, and Bakto Flavors, manufacturing and marketing a new line for the gourmet and cosmetic industries.