Effects of killing conditions of vanilla (Vanilla planifolia, Andrews) pods during the curing process on aroma composition of pod ethanol extract

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 enzymeassisted extracts.

Effects of different vanilla extraction methods on sensory and colour properties of vanilla ice creams during storage

“…Results of vanillin, 4‐hydroxybenzaldehyde, vanillyl alcohol, and vanillic acid in EAVE, TVE and CVE are shown in Table 1. The composition of EAVE and TVE were slightly different compared with our previous published data (Pardio et al. , 2009), but they were of the same order of magnitude.…”

“…Results of vanillin, 4-hydroxybenzaldehyde, vanillyl alcohol, and vanillic acid in EAVE, TVE and CVE are shown in Table 1. The composition of EAVE and TVE were slightly different compared with our previous published data (Pardio et al, 2009), but they were of the same order of magnitude. EAVE shown the highest concentration of the four analysed flavour compounds and this confirmed the advantage of enzymatic pretreatment of cured vanilla beans in obtaining vanilla ethanol extract (Ovando et al, 2005;Waliszewski et al, 2007).…”

“…The third one, Virginia Dare (Brooklyn, NY, USA) commercial vanilla extract CVE was one of the most important extracts produced in the USA. All extracts were submitted for gas chromatography analysis for the quantification of vanillin, 4‐hydroxybenzaldehyde, vanillyl alcohol, and vanillic acid as previously described (Pardio et al. , 2009).…”

“…Three types of vanilla extracts were used in this study. The first two EAVE and TVE were obtained from the same set of cured vanilla beans using freezing at -10°C for 24 h killing method as previously described (Pardio et al, 2009). These extracts were aged for 1 month in dark conditions at room temperature before use.…”

Effect of endogenous and exogenous enzymatic treatment of green vanilla beans on extraction of vanillin and main aromatic compounds

“…The process is long and produces cured vanilla beans with 1-2% vanillin even though the amount available is * 7% (dry base weight) (Gallage and Møller 2015). This concentration is calculated from its precursor glucovanillin, which is present in a proportion of 14% in green vanilla beans after 9 months of development (Pardío et al 2009). Cured vanilla beans are processed to obtain vanilla extract designated by Food and drugs Administration (FDA) as that containing 10% of the removable portion of the cured vanilla beans in 35% (v v -1 ) or more ethylic alcohol.…”