Identification of the Key Odorants in Tahitian Cured Vanilla Beans (<i>Vanilla tahitensis</i>) by GC-MS and an Aroma Extract Dilution Analysis

Takahashi, Makoto; Inai, Yoko; Miyazawa, Norio; Kurobayashi, Yoshiko; Fujita, Akira

doi:10.1271/bbb.120840

Cited by 19 publications

(14 citation statements)

References 10 publications

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“…V. planifolia was characterized by more intense phenolic, woody and smoky notes (Figure 8) [29]. Similarly, another sensory study depicted Tahitian vanilla aroma as less resinous, less dried fruit-like and more floral compared to V. planifolia from Madagascar [22]. The sensory profile of vanilla from Papua New Guinea was well differentiated from that of Tahitian vanilla with strong fruity, spicy and brown rum notes [29], the latter being probably related to the curing method as those were found to become stronger throughout the curing process (see Section 4).…”

Section: Sensory Properties and Volatile Compoundsmentioning

confidence: 88%

“…Consequently to this study, recommendations based on the contents of characteristic HPLC aroma compounds and their ratios have been made to assess Tahitian vanilla quality in French Polynesia. They have been integrated into official decrees published recently [21,22]. [16,17].…”

Section: This Is Exemplified By a Study Carried Out Between 2005 And mentioning

confidence: 99%

“…GC-olfactometry enables to decompose the individual odours of an aroma extract and attribute these odours to specific compounds, which are called aroma impact compounds. GC-olfactometry was applied to the analysis of different vanilla extracts: V. planifolia from Mexico [26], V. planifolia from Madagascar and Uganda [27], V. ×tahitensis from French Polynesia [21,22] and V. pompona from Mexico [28]. The unique sensory fingerprint of Tahitian vanilla was highlighted by the detection of about 60 notes using the odour-specific magnitude estimation (OSME) method for both cultivars "Tahiti" and "Haapape" [21].…”

Section: Gas Chomatography-olfactometry and Volatile Compoundsmentioning

confidence: 99%

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Tahitian Vanilla (Vanilla ×tahitensis): A Vanilla Species with Unique Features

Brunschwig¹,

Collard²,

Andrzejewski³

et al. 2017

Active Ingredients From Aromatic and Medicinal Plants

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This chapter reviews the main findings on Tahitian vanilla (Vanilla ×tahitensis) over the last 10 years. It brings new insights into the hybrid origin of V. ×tahitensis and its diversification in French Polynesia. It details then the different analytical methods used to characterize the flavour properties and the aroma impact compounds of Tahitian vanilla, with a special emphasis on how they can be used to differentiate Tahitian vanilla from other vanillas. Finally, the effect of the curing process on the chemical composition and the sensory properties is discussed. These results highlight the need to include some of the key volatile compounds into a more adapted quality control, in order to describe the characteristic sensory properties of Tahitian vanilla but also those from other origins.

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Section: Sensory Properties and Volatile Compoundsmentioning

confidence: 88%

Section: This Is Exemplified By a Study Carried Out Between 2005 And mentioning

confidence: 99%

Section: Gas Chomatography-olfactometry and Volatile Compoundsmentioning

confidence: 99%

See 1 more Smart Citation

Tahitian Vanilla (Vanilla ×tahitensis): A Vanilla Species with Unique Features

Brunschwig¹,

Collard²,

Andrzejewski³

et al. 2017

Active Ingredients From Aromatic and Medicinal Plants

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show abstract

“…The volatile composition of vanilla in general and of V . × tahitensis in particular has recently been investigated and the results were reported in the literature (Pérez-Silva et al, 2006 ; Brunschwig et al, 2009 ; Lepers-Andrzejewski et al, 2010 ; Brunschwig et al, 2012 ; Takahashi et al, 2013 ; Brunschwig et al, 2016 ).…”

Section: Introductionmentioning

confidence: 99%

Phenolic Profiling for Traceability of Vanilla ×tahitensis

et al. 2017

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Vanilla is a flavoring recovered from the cured beans of the orchid genus Vanilla. Vanilla ×tahitensis is traditionally cultivated on the islands of French Polynesia, where vanilla vines were first introduced during the nineteenth century and, since the 1960s, have been introduced to other Pacific countries such as Papua New Guinea (PNG), cultivated and sold as “Tahitian vanilla,” although both sensory properties and aspect are different. From an economic point of view, it is important to ensure V. ×tahitensis traceability and to guarantee that the marketed product is part of the future protected designation of the origin “Tahitian vanilla” (PDO), currently in progress in French Polynesia. The application of metabolomics, allowing the detection and simultaneous analysis of hundreds or thousands of metabolites from different matrices, has recently gained high interest in food traceability. Here, metabolomics analysis of phenolic compounds profiles was successfully applied for the first time to V. ×tahitensis to deepen our knowledge of vanilla metabolome, focusing on phenolics compounds, for traceability purposes. Phenolics were screened through a quadrupole-time-of-flight mass spectrometer coupled to a UHPLC liquid chromatography system, and 260 different compounds were clearly evidenced and subjected to different statistical analysis in order to enable the discrimination of the samples based on their origin. Eighty-eight and twenty three compounds, with a prevalence of flavonoids, resulted to be highly discriminant through ANOVA and Orthogonal Projections to Latent Structures Discriminant Analysis (OPLS-DA) respectively. Volcano plot analysis and pairwise comparisons were carried out to determine those compounds, mainly responsible for the differences among samples as a consequence of either origin or cultivar. The samples from PNG were clearly different from the Tahitian samples that were further divided in two different groups based on the different phenolic patterns. Among the 260 compounds, metabolomics analysis enabled the detection of previously unreported phenolics in vanilla (such as flavonoids, lignans, stilbenes and other polyphenols).

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“…The main volatile components of vanilla (Vanilla planifolia) were vanillic acid (4%-5%), 4-hydroxybenzaldehyde (6% -9%) and vanillin (85%-87%) (Takahashi et al, 2013). Vanilla EO (VEO) inhibited a soil-borne Gram-negative bacterium that is called Chromobacterium violaceum CV026 where it inhibited quorum-sensing genes expression of the Tn-5 mutant (Choo et al, 2006).…”

mentioning

confidence: 99%

Using of Tamarind and Vanilla Essential Oils for the Management of Brown Rot Disease of Potato

Moussa

Goma

Rashad

et al. 2018

Journal of Plant Protection and Pathology

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The hazard of chemical pesticides on the environment is a worldwide problem. Finding ecofriendly alternatives to chemical pesticides is a recent trend in agricultural research, one of the best choices is essential oils (EOs). This study aims to manage brown rot disease of potato using EOs. In vitro, Seven of 16 EOs inhibited Ralstonia solanacearum. The minimal inhibitory concentration (MIC) value was determined on R. solanacearum growth, tamarind and vanilla EOs had the lowest MIC (1%). Gas Chromatography-Mass Spectrometry analysis indicated that the main components of tamarind EO (TEO) and vanilla EO (VEO) are propylene glycol (50.97 %) and vanillin (40.78 %), respectively. TEO had a stronger bactericidal effect than VEO when R. solanacearum incubated in a solution of MIC of both EOs. In the pots experiment, soaking potato slices (spunta cultivar) in 1% of each of TEO and VEO for 30 minutes significantly improved peroxidase, polyphenol oxidase, chlorophylls and carotenoids, as well as, increased the plant height after 70 days of planting in comparison with the control treatment. Both EOs significantly decreased the disease rating from 4.2 in control treatment to 1.6 (TEO) and 2.2 (VEO). In addition to marked increments up to 36.11% (TEO) and 32.52% (VEO) in fresh tubers weight. After 60 days of tubers storage at room temperature, the two EOs decreased the infected tubers by 69.05% (TEO) and 47.17% (VEO). Generally, TEO showed better results than VEO. The growth inhibition of R. solanacearum and enhancement of physiological characters and yield of potato, encouraging the use of these two uncommon EOs as effective tools to manage brown rot disease of potato.

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Identification of the Key Odorants in Tahitian Cured Vanilla Beans (Vanilla tahitensis) by GC-MS and an Aroma Extract Dilution Analysis

Cited by 19 publications

References 10 publications

Tahitian Vanilla (Vanilla ×tahitensis): A Vanilla Species with Unique Features

Tahitian Vanilla (Vanilla ×tahitensis): A Vanilla Species with Unique Features

Phenolic Profiling for Traceability of Vanilla ×tahitensis

Using of Tamarind and Vanilla Essential Oils for the Management of Brown Rot Disease of Potato

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