A manufacturing method for heat treatment of vanilla extract is disclosed, which can greatly increase fragrance intensity, flavor intensity and taste of a vanilla extract liquid extracted from vanilla beans, and evenly and perfectly present vanilla fragrance from top note to base note. The disclosed manufacturing method for the heat treatment of vanilla extract is characterized in that the vanilla extract liquid is thermally processed at the range of 100 DEG C to 180 DEG C for ten minutes through ten hours, after regulating pH value of the vanilla extract liquid between pH5 and pH12.
