Volatile composition and sensory properties of Vanilla x tahitensis bring new insights for vanilla quality control

被引：25

作者：

Brunschwig, Christel ^{[1
,2
]}

Rochard, Sophie ^{[3
]}

Pierrat, Alexandre ^{[3
]}

Rouger, Anne ^{[3
]}

Senger-Emonnot, Perrine ^{[3
]}

George, Gerard ^{[3
,4
]}

Raharivelomanana, Phila ^{[1
]}

机构：

[1] Univ Polynesie Francaise, Equipe EIMS, Etude Integree Metabolites Secondaires, UMR EIO 241, BP 6570, F-98702 Faaa, Tahiti, France

[2] Etab Vanille Tahiti, Dept Rech & Dev, F-98735 Raiatea, France

[3] Kerry Ingredients & Flavours, Dept Analyt Flavour Chem, F-06131 Grasse, France

[4] ERINI Inst, F-06130 Grasse, France

来源：

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE | 2016年 / 96卷 / 03期

关键词：

Vanilla x tahitensis; Vanilla planifolia; GC-MS; sensory analysis; quality control; AROMA COMPOUNDS; PLANIFOLIA; EXTRACTION; PREDICTION; ODORANTS; BOURBON;

D O I：

10.1002/jsfa.7157

中图分类号：

S [农业科学];

学科分类号：

09 ;

摘要：

BACKGROUND: Vanilla x tahitensis produced in French Polynesia has a unique flavour among vanilla species. However, data on volatiles and sensory properties remain limited. In this study, the volatile composition and sensory properties of V. xtahitensis from three Polynesian cultivars and two origins (French Polynesia/Papua New Guinea) were determined by gas chromatography-mass spectrometry and quantitative descriptive analysis, respectively, and compared to Vanilla planifolia. RESULTS: Vanilla species, origins and cultivars were differentiated by their volatile and sensory profiles using principal component analysis. The V. xtahitensis flavour from French Polynesia was characterized by a well-balanced sensory profile, having strong anise and caramel notes due to high levels of anisyl compounds. V. xtahitensis from Papua New Guinea was distinct from that of French Polynesia, having strong spicy, fruity, brown rum notes due to p-vinylguaiacol, p-cresol and esters. Vanilla planifolia showed stronger phenolic, woody, smoky notes due to guaiacol, creosol and phenol, which were found to be biomarkers of the species. Vanilla sensory properties were linked by partial least squares regression to key volatile compounds like guaiacol or creosol, which are indicators of lower quality. CONCLUSION: This study brings new insights to vanilla quality control, with a focus on key volatile compounds, irrespective of origin. (C) 2015 Society of Chemical Industry

引用

页码：848 / 858

页数：11

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