Vanilla (Vanilla planifolia Andr.), its residues and other industrial by-products for recovering high value flavor molecules: A review

Vanilla (Vanilla planifolia Andr.) is the only orquidacea grown for food purposes. This plant was a gift from Mexico to the world and for years has been used for various purposes. The pod of this crop in its green state does not have the aroma that characterizes it, is after the curing process that this appears, which can vary depending on the country and growing region. Once vanilla pods are cured, the aromatic properties become significantly noticeable: flavor and aroma. Vanillin has become essential over time for use in medicine and in the pharmaceutical, food and cosmetic industries, among others. Due to the high cost of natural vanilla, various strategies have been implemented for obtaining vanillin, the main molecule found in vanilla extracts or concentrates obtained through various chemical and biotechnological processes using microbial cultures. Various industries and agro-industries generate wastes; the vanilla industry is not an exception. Vanilla waste (residues o by-products) have not been studied and characterized in its composition; therefore, it represents an interesting option for study and possible production of molecules with high added value.