Vanilla-producing regions in Mexico and around the world are experiencing declining yields due to global climate change. However, Mexico, Guatemala, and other parts of Central America possess underutilized genetic resources within the Vanilla genus, which can be used to increase their production. One such resource is Vanilla cribbiana Soto Arenas, known as Maya vanilla, which is native to Guatemala and Mexico. This study evaluated some of the physical and chemical characteristics as well as the aromatic and fatty acid profiles of cured vanilla pods of Maya vanilla. A 5 kg batch of cured vanilla pods from Cobán, Guatemala, was analyzed for length, weight, humidity content, and proximate chemical composition and aromatic profile using HPLC-DAD and GC-MS. The pod lengths ranged from 6 to 16 cm, and weights ranged from 2.2 to 8.2 g. The humidity content varied between 22% and 38.63%. The main component in the cured vanilla pods was insoluble crude fiber (51.18%). The vanillin, vanillic acid, p-hydroxybenzoic acid, and p-hydroxybenzaldehyde concentrations in the cured vanilla beans were 2.13 ± 0.68, 0.105 ± 0.035, 0.38 ± 0.05, and 0.345 ± 0.115 g/100 g dry matter, respectively. A total of 70 volatile compounds were identified with GC-MS—16 acids, 12 alcohols, 8 aldehydes, 15 esters, 12 hydrocarbons, 5 ketones, and 2 furans—among which were compounds characteristic of other commercial vanilla species. Oleic acid and linoleic acid represented over 82% of the total fatty acids. This study provides fundamental insights into the physicochemical and aromatic characteristics of Maya vanilla, highlighting the differences between this species and vanilla species traditionally used in commerce. Vanilla cribbiana Soto Arenas represents an excellent alternative for the vanilla market as a flavoring agent for the food and perfume industries.

Wild vanilla populations with high aromatic potential and morphological affinity to Vanilla odorata have been identified in Oaxaca, Mexico. This study employed morphologic and molecular taxonomic approaches to characterize plant material collected from the field and subsequently maintained under uniform conditions at the Tecnológico Nacional de México Tuxtepec campus germplasm bank. Morphological characterization of the three populations was conducted, and genetic analyses of 155 accessions (2365 SNPs) were performed using Genotyping by Sequencing. The morphological analyses revealed clear differences in vegetative and reproductive traits among the studied accessions. Phylogenetic and STRUCTURE analyses identified three groups within the V. odorata-like clade: a pure group, and two hybrid groups involving V. odorata and V. insignis or V. cribbiana. These findings reveal a high level of phenotypic and genetic diversity within wild vanilla populations from Oaxaca and suggest that hybridization may have played an important role in the evolutionary history of the group. Furthermore, the results challenge the current taxonomic circumscription of Vanilla odorata, indicating that its taxonomic identity and evolutionary origin require re-evaluation. This study provides new insights into the diversification and taxonomy of aromatic wild vanilla species in Mesoamerica.