Headspace Techniques Utilized for the Detection of Volatile Flavor Compounds of the Vanilla Bean

Klimeš, Ivan; Lamparsky, Dietmar

doi:10.1016/b978-0-12-169050-2.50012-0

Cited by 5 publications

(1 citation statement)

References 5 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…For this reason, the chemical constituents that are responsible for the flavor, aroma, and taste of vanilla bean extract have been extensively investigated. More than 180 volatile constituents from cured vanilla beans have been identified ( − ), and among those components over one-third are aromatic volatiles. Vanillin is the most abundant ingredient, and the other major volatile constituents of vanilla aroma are p -hydroxybenzoic acid, p -hydroxybenzaldehyde, vanillic acid, p -hydroxybenzyl alcohol, and vanillyl alcohol.…”

Section: Introductionmentioning

confidence: 99%

Bioactive Aromatic Compounds from Leaves and Stems of Vanilla fragrans

Sun

Sacalis

Chin

et al. 2001

J. Agric. Food Chem.

View full text Add to dashboard Cite

Alcoholic extracts of leaves and stems of Vanilla fragrans were fractionated with ethyl acetate and aqueous butanol. All three fractions of ethyl acetate, butanol, and water were screened for toxic bioactivity against mosquito larvae. The results of these experiments showed that the fractions from the ethyl acetate and butanol phases were both active in the bioassay. Bioactivity of the ethyl acetate fraction was found to be much greater than that from the butanol fraction in mosquito larvae toxicity. The water phase appeared to contain no substances that impaired mosquito larval growth. Repeated column chromatography of the ethyl acetate fraction on silica gel led to the isolation of 4-ethoxymethylphenol (1), 4-butoxymethylphenol (2), vanillin (3), 4-hydroxy-2-methoxycinnamaldehyde (4), and 3,4-dihydroxyphenylacetic acid (5). Compounds 4 and 5 were isolated from Vanilla species for the first time and 2 has not been reported to have been found in a natural form. 4-Ethoxymethylphenol (1) was the predominant compound, but 4-butoxymethylphenol (2) showed the strongest toxicity to mosquito larvae. The structures of the compounds were determined on the basis of their mass spectra and (1)H or (13)C NMR data.

show abstract

Section: Introductionmentioning

confidence: 99%

Bioactive Aromatic Compounds from Leaves and Stems of Vanilla fragrans

Sun

Sacalis

Chin

et al. 2001

J. Agric. Food Chem.

View full text Add to dashboard Cite

show abstract

Die Anwendung von Forschungsresultaten bei der Entwicklung von kommerziellen Aromen

Schlegel

1980

Nahrung

View full text Add to dashboard Cite

Recent Developments in the Field of Wine Flavour Research*

Williams¹

1982

Journal of the Institute of Brewing

View full text Add to dashboard Cite

Refinements in techniques for removing, separating and identifying flavour components in wines have brought about a tremendous increase in the available knowledge of such components. Im provements in sensory methods, too, are leading to a better understanding of the important flavour characteristics of wines so that the significance of identified components to wine quality can be unravelled. This paper discusses recent developments, both from the analytical and sensory point of view, and draws attention to some of the more flavour significant compounds which have been reported over recent years.

show abstract

Headspace Techniques Utilized for the Detection of Volatile Flavor Compounds of the Vanilla Bean

Cited by 5 publications

References 5 publications

Bioactive Aromatic Compounds from Leaves and Stems of Vanilla fragrans

Bioactive Aromatic Compounds from Leaves and Stems of Vanilla fragrans

Die Anwendung von Forschungsresultaten bei der Entwicklung von kommerziellen Aromen

Recent Developments in the Field of Wine Flavour Research*

Contact Info

Product

Resources

About