Glucosylated aroma precursors and glucosidase(s) in vanilla bean (<i>Vanilla planifolia</i>G. Jackson)

Odoux, Eric

doi:10.1051/fruits:2006015

Cited by 24 publications

(22 citation statements)

References 31 publications

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“…At this stage, the beans display no trace of vanilla flavor (6,7). One of the most important aspects of curing is when glucovanillin comes into contact with ␤-D-glucosidase, thus releasing free vanillin (8).…”

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confidence: 99%

Involvement of Colonizing Bacillus Isolates in Glucovanillin Hydrolysis during the Curing of Vanilla planifolia Andrews

Yong-gan

et al. 2015

Appl Environ Microbiol

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Vanilla beans were analyzed using biochemical methods, which revealed that glucovanillin disperses from the inner part to the outer part of the vanilla bean during the curing process and is simultaneously hydrolyzed by ␤-D-glucosidase. Enzymatic hydrolysis was found to occur on the surface of the vanilla beans. Transcripts of the ␤-D-glucosidase gene (bgl) of colonizing microorganisms were detected. The results directly indicate that colonizing microorganisms are involved in glucovanillin hydrolysis. Phylogenetic analysis based on 16S rRNA gene sequences showed that the colonizing microorganisms mainly belonged to the Bacillus genus. bgl was detected in all the isolates and presented clustering similar to that of the isolate taxonomy. Furthermore, inoculation of green fluorescent protein-tagged isolates showed that the Bacillus isolates can colonize vanilla beans. Glucovanillin was metabolized as the sole source of carbon in a culture of the isolates within 24 h. These isolates presented unique glucovanillin degradation capabilities. Vanillin was the major volatile compound in the culture. Other compounds, such as ␣-cubebene, ␤-pinene, and guaiacol, were detected in some isolate cultures. Colonizing Bacillus isolates were found to hydrolyze glucovanillin in culture, indirectly demonstrating the involvement of colonizing Bacillus isolates in glucovanillin hydrolysis during the vanilla curing process. Based on these results, we conclude that colonizing Bacillus isolates produce ␤-D-glucosidase, which mediates glucovanillin hydrolysis and influences flavor formation. V anilla flavoring obtained from cured Vanilla planifolia beans is widely used in food, beverages, and cosmetics, such that the total worldwide consumption is markedly increasing (1, 2). The characteristics of the vanilla flavor are formed only during a careful curing process that yields the main aromatic constituent, vanillin, and over 200 other volatile compounds with delicate sweet fragrances (3).The conventional curing process starts with a blanching step in which the mature green vanilla bean is immersed in hot water for 3 to 5 min. The vanilla beans are then subjected to a process that involves periodic sweating and drying. During the remaining part of the day, the vanilla beans are allowed to acclimate on wooden racks in a well-ventilated room and are then stored in small bundles in plastic vacuum bags at room temperature (4, 5).In fresh vanilla beans, vanillin is exclusively present in a conjugated form, principally as glucovanillin. At this stage, the beans display no trace of vanilla flavor (6, 7). One of the most important aspects of curing is when glucovanillin comes into contact with ␤-D-glucosidase, thus releasing free vanillin (8). Thermal treatment, plant enzyme reactions, and microbial activity are all important in vanillin flavor generation (9). Röling et al. (10) reported that differences in microbial abundance, communities, and strain characteristics result in variations in vanilla flavor. These results show that colonizing microorg...

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confidence: 99%

Involvement of Colonizing Bacillus Isolates in Glucovanillin Hydrolysis during the Curing of Vanilla planifolia Andrews

Yong-gan

et al. 2015

Appl Environ Microbiol

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“…It appears that the glucosyl form of vanillin is largely predominant in green beans, but it does not exclude the presence of a fraction in free form (21). This indicates that the glucolytic and other hydrolytic enzymes within the vanilla beans are activated immediately after harvest.…”

Section: Discussionmentioning

confidence: 94%

Specific Pretreatments Reduce Curing Period of Vanilla (Vanilla planifolia) Beans

Sreedhar

Roohie

Lakshmanan

et al. 2007

J. Agric. Food Chem.

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With the aiming of reducing the curing period, effects of pretreatments on flavor formation in vanilla beans during accelerated curing at 38 degrees C for 40 days were studied. Moisture loss, change in texture, levels of flavoring compounds, and activities of relevant enzymes were compared among various pretreatments as well as the commercial sample. Use of naphthalene acetic acid (NAA; 5 mg/L) or Ethrel (1%) with blanching pretreatment resulted in 3-fold higher vanillin on the 10th day. Other flavoring compounds-vanillic acid, p-hydroxybenzoic acid, and p-hydroxybenzaldehyde-fluctuated greatly, showing no correlation with the pretreatments. Scarification of beans resulted in nearly 4- and 3.6-fold higher vanillin formations on the 10th day in NAA- and Ethrel-treated beans, respectively, as compared to control with a significant change in texture. When activities of major relevant enzymes were followed, addition of NAA or Ethrel helped to retain higher levels of cellulase throughout the curing period and higher levels of beta-glucosidase on the 20th day that correlated with higher vanillin content during curing and subsequent periods. Peroxidase, being highest throughout, did not correlate with the change in levels of major flavoring compounds. The pretreatment methods of the present study may find importance for realizing higher flavor formation in a shorter period because the major quality parameters were found to be comparable to those of a commercial sample.

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“…Vanillin in green pods is present exclusively in conjugated form, principally as the glucovanillin, and the beans display no trace of the characteristic vanilla flavor at this stage (Odoux 2006; Walton et al 2003). Vanillin only develops during the curing process.…”

Section: Discussionmentioning

confidence: 99%

Comparative metabolomics in vanilla pod and vanilla bean revealing the biosynthesis of vanillin during the curing process of vanilla

Yong-gan

Hong

et al. 2017

AMB Expr

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High-performance liquid chromatography–mass spectrometry (LC–MS) was used for comprehensive metabolomic fingerprinting of vanilla fruits prepared from the curing process. In this study, the metabolic changes of vanilla pods and vanilla beans were characterized using MS-based metabolomics to elucidate the biosynthesis of vanillin. The vanilla pods were significantly different from vanilla beans. Seven pathways of vanillin biosynthesis were constructed, namely, glucovanillin, glucose, cresol, capsaicin, vanillyl alcohol, tyrosine, and phenylalanine pathways. Investigations demonstrated that glucose, cresol, capsaicin, and vanillyl alcohol pathway were detected in a wide range of distribution in microbial metabolism. Thus, microorganisms might have participated in vanillin biosynthesis during vanilla curing. Furthermore, the ion strength of glucovanillin was stable, which indicated that glucovanillin only participated in the vanillin biosynthesis during the curing of vanilla.Electronic supplementary materialThe online version of this article (doi:10.1186/s13568-017-0413-2) contains supplementary material, which is available to authorized users.

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Glucosylated aroma precursors and glucosidase(s) in vanilla bean (Vanilla planifoliaG. Jackson)

Abstract: Glucosylated aroma precursors and glucosidase(s) in vanilla bean (Vanilla planifolia G. Jackson).

Cited by 24 publications

References 31 publications

Involvement of Colonizing Bacillus Isolates in Glucovanillin Hydrolysis during the Curing of Vanilla planifolia Andrews

Involvement of Colonizing Bacillus Isolates in Glucovanillin Hydrolysis during the Curing of Vanilla planifolia Andrews

Specific Pretreatments Reduce Curing Period of Vanilla (Vanilla planifolia) Beans

Comparative metabolomics in vanilla pod and vanilla bean revealing the biosynthesis of vanillin during the curing process of vanilla

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