Guatemala Vanilla Beans: Maya Cribbiana

The main aromatic descriptors are: vanilla, wine, sweet, herbal, fruity, floral. The result is a unique and exquisite aroma. In particular, Vanilla Maya has a high content of fatty acids, such as oleic and linoleic acids, higher than those determined in Vanilla planifolia, and has an interesting potential for the production of oleoresins. The aromatic descriptors in the Vanilla Maya hydroalcoholic extracts are: aniseed, vanilla, balsamic, woody, fruity, spices and raisins.

This species offers an interesting and competitive aromatic potential in vanillin with V. planifolia, V. tahitiensis and V. pompona. thanks to its chemical composition, fatty acid profile and aromatic attributes.