Tinkturenpresse

Vanilla pompona Schiede - syn.Vanilla grandiflora Lindl.; Vanilla odorata C. Presl; Vanilla guianensis Splitg.; Vanilla surinamensis Splitg. ex Rchb. f.; Notylia pompona (Schiede) Conz. - Orchidaceae
Guadeloupe vanilla, West Indian vanilla, vanillon (des Antilles) (fr.)

Orchid native to Central and South America (Mexico to Peru, Guiana, Brazil).
http://powo.science.kew.org/taxon/urn:lsid:ipni.org:names:661259-1

„Vanilla pompona… may be distinguished from the other Vanilla species by the following combination of characteristics: persistent leaves that are much longer than the internodes; flat or straight sepal and petal margins; a simple, yellow-green to yellow-orange lip with a tuft of retrorse hairs; and floral bracts that are at least 12 mm. In addition to the characteristics above, V. pompona generally has thicker leaves and stems than the two species for which it may be confused, V. planifolia and V. phaeantha.“
http://www.efloras.org/florataxon.aspx?flora_id=1&taxon_id=134375

„The typical heliotropin-like odor that has been previously associated with vanillons (Vanilla pompona Schiede, Guadeloupe vanilla) was thought to be due to piperonal (heliotropin). 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.“
Cured vanillon pods contained p-hydroxybenzoic acid (0.05%), vanillic acid (0.07%), p-hydroxybenzaldehyde (0.02%), vanillin (0.32%), p-anisyl alcohol (0.14%), p-anisic acid (0.04%), and p-anisaldehyde (0.03%). The composition evidently resembled more strongly Tahiti vanilla (vanillin 0.5%, p-anisyl alcohol 0.6%) than Bourbon vanilla (vanillin 1.8%, p-anisyl alcohol 0%).
[Ehlers, Dorothea, and Michael Pfister. „Compounds of vanillons (Vanilla pompona Schiede).“ Journal of Essential Oil Research 9.4 (1997): 427-431]

Wild-harvested fruits of Vanilla pompona ssp. grandiflora (Lindl.) Soto-Arenas developed in their natural habitat in the Peruvian Amazon contained vanillin (5.7/100g), p-hydroxybenzyl alcohol (3.6/100g), and anisyl alcohol (7.1/100g).
„The attractive flavor/aroma profile exhibited by wild V. pompona fruits supports studies focused on the development of this species as a specialty crop.“
[Maruenda, Helena, et al. „Exploration of Vanilla pompona from the Peruvian Amazon as a potential source of vanilla essence: quantification of phenolics by HPLC-DAD.“ Food chemistry 138.1 (2013): 161-167]

Vanilla pompona at the Huntington Library & Botanical Gardens in San Marino, California
Wikimedia Commons, author: Stickpen, © Public Domain