Effects of killing conditions of vanilla (Vanilla planifolia,Andrews) pods during the curing process on aroma composition of pod ethanol extract |
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| Authors: | Violeta T Pardio Maria D Mariezcurrena Krzysztof N Waliszewski Victor Sánchez Mariusz K Janczur |
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| Affiliation: | 1. Laboratorio de Toxicología, Facultad de Medicina Veterinaria y Zootecnia, Universidad Veracruzana, 91710 Veracruz, México;2. Instituto Tecnológico de Veracruz, Unidad de Investigación y Desarrollo de Alimentos, A.P. 1380, 91700 Veracruz, México;3. Universidad Autónoma del Estado de México, Toluca, 50040 Estado de México, México;4. Universidad Autónoma del Estado de México, Toluca, 50040 Estado de México, México |
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| Abstract: | The effects on the aroma compositions of ethanol extracts obtained by traditional and enzyme‐assisted methods from seven killing conditions used in vanilla pod curing were studied. Two procedures of vanilla pod killing consisted of either freezing pods at ?10 °C for 24 h or immersing pods in 80 °C water for 10 s each of three times with 30 s intervals resulted in the highest vanillin values in terms percentage of dry weight of the bean (2.84 and 2.96), 4‐hydroxybenzaldehyde (0.18 and 0.20), vanillyl alcohol (0.56 and 0.57) and vanillic acid (0.18 and 0.19 respectively) when traditional vanilla ethanol extraction was used. When this extract was aged for 3 months it showed improvement in flavour compounds. Enzyme‐assisted vanilla ethanol extraction showed a higher content of flavour compounds than traditional extract, for example vanillin 4.38% and 2.96% respectively. Only vanillic acid levels were improved after ageing of the enzyme‐assisted extracts. |
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| Keywords: | Curing methods vanilla ethanol extract Vanilla planifolia |
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