GC–MS and GC–olfactometry analysis of aroma compounds in a representative organic aroma extract from cured vanilla (Vanilla planifolia G. Jackson) beans |
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Authors: | A Pérez-Silva E Odoux P Brat F Ribeyre G Rodriguez-Jimenes V Robles-Olvera MA García-Alvarado Z Günata |
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Affiliation: | 1. Centre de Coopération Internationale en Recherche Agronomique pour le Développement (CIRAD)TA 50/16, 34398 Montpellier Cedex 5, France;2. Instituto Tecnológico de Veracruz, calzada Miguel Angel de Quevedo 2779, 91860 Veracruz, Veracruz, Mexico;3. UMR Ingénierie des Réactions Biologiques et Bioproductions, Université de Montpellier II, place E. Bataillon, 34095 Montpellier Cedex 5, France;4. Instituto Tecnológico de Tuxtepec, calzada Victor Bravo Ahuja s/n. 6380 Tuxtepec, Oaxaca, Mexico |
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Abstract: | Volatile compounds from cured vanilla beans were extracted using organic solvents. Sensory analysis showed that the aromatic extract obtained with a pentane/ether (1/1 v/v) solvent mixture provided the extract most representative of vanilla bean flavour. Sixty-five volatiles were identified in a pentane/ether extract by GC–MS analysis. Aromatic acids, aliphatic acids and phenolic compounds were the major volatiles. By GC–O analysis of the pentane/ether extract, 26 odour-active compounds were detected. The compounds guaiacol, 4-methylguaiacol, acetovanillone and vanillyl alcohol, found at much lower concentrations in vanilla beans than vanillin, proved to be as intense as vanillin. |
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Keywords: | Vanilla planifolia Cured vanilla beans Representative aroma extract Aroma analysis Gas chromatography&ndash olfactometry |
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