The typical heliotropin-like odor that has been previously associated with vanillons (Vanilla pompona Schiede, Guadeloupe vanilla) was thought to be due to piperonal (heliotiopin). This could not be confirmed by our HPLC analysis of vanillons, although the examined vanillons pods were found to possess a strong heliotropin-like odor, yet no piperonal was detected. Furthermore, it was ascertained that the vanillons contained p-hydroxybenzoic acid, vanillic acid, p-hydroxybenzaldehyde, p-anisyl alcohol, p-anisic acid and p-anisaldehyde in addition to vanillin, and that their composition evidently resembled more strongly Tahiti than Bourbon vanilla.
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Ehlers et al. (1997) studied this question.
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