GC–MS and GC–olfactometry analysis of aroma compounds in a representative organic aroma extract from cured vanilla (Vanilla planifolia G. Jackson) beans

A new vanilla species from Costa Rica closely related to V. planifolia (Orchidaceae)

“…nov. were characterized by less predominant vanillin content and the presence of anisyl compounds. They should develop, after over-maturation or curing, flavors extremely different from those of V. planifolia and more similar to those of V. pompona or V. × tahitensis (Pérez-Silva et al 2006;Brunschwig et al 2009;Maruenda et al 2013). …”

Comparison of Flavor Compounds in Fresh and Pickled Bamboo Shoots by GC-MS and GC-Olfactometry

“…Gas chromatography with olfactometric detection is based on sensory evaluation of the active odor components. Some intensive studies have been carried out regarding the sensory activity of the individual flavor components of foodstuffs, and the dependence between the odor and the chemical composition of the volatile fraction of these products (Perez-Silva et al, 2006;Cullere et al, 2011). The majority of the accomplishments within this area can be attributed to the combination of gas chromatography with olfactometric detection.…”

Simultaneous Analysis of Guaiacol and Vanillin in a Vanilla Extract by Using High-Performance Liquid Chromatography with Electrochemical Detection

“…2) Perez-Silva et al have identified 26 odor-active compounds responsible for the overall aroma of the Mexican vanilla beans, including guaiacol, a compound similar to vanillin in intensity, but present in vanilla beans at a concentration 1000 times lower than vanillin. 3) Hoffman et al have statistically analyzed the sensory evaluation results, high-performance liquid chromatographic (HPLC) data, and gas chromatographic (GC) data of vanilla extracts and determined the following factors: age-related compounds, rummy resinous and vanillin as positive factors, and smoky phenolic as a negative factor, these factors being respectively represented by hexanal diethyl acetal, 4-ethoxymethylphenol, vanillin, and guaiacol. 4) Guaiacol contributes to the pleasing characteristic odor of some roasted foodstuffs, most notably of Arabica coffee 5) and barley malt.…”

“…19) A GC analysis is complicated and unsuitable for rapidly analyzing abundant samples because of the extra steps required for solvent-extracting the aroma components in the vanilla extract and then evaporating the solvent from the extract. We assumed that the guaiacol concentration in vanilla beans would be too low 3) to measure by HPLC-UV. Although electrochemical detection (ECD) is more sensitive than UV and can selectively distinguish electrochemically active compounds, no previous reports have been published on an HPLC-ECD analysis of guaiacol and vanillin in the vanilla extract.…”