Impact of vanilla origins on sensory characteristics of chocolate

Januszewska, Renata; Giret, Elodie; Clément, F.; Leuven, Isabelle Van; Gonçalves, Christophe; Vladislavleva, Ekaterina; Pradal, Priscille; Nåbo, Ranveig; Landuyt, Alex; D'Heer, Geert; Frommenwiler, Sonja; Haefliger, Hanspeter

doi:10.1016/j.foodres.2020.109313

Cited by 20 publications

(24 citation statements)

References 7 publications

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“…It contained 9 aldehydes, 10 carboxylic acids, 9 phenols, 7 esters, 6 hydrocarbons, 4 alcohols, 2 ketones, 2 sesquiterpenes, 1 furan and 1 monoterpene, revealing that the content of vanillin was highest, followed by guaiacol. Januszewska et al [ 38 ] found that the main volatile components of vanillin pods from different origins were vanillin and guaiacol. Among them, vanillin has sweet and creamy aromas and is an important aroma component of vanilla pods [ 39 ].…”

Section: Resultsmentioning

confidence: 99%

Effects of Different Extraction Methods on Vanilla Aroma

Yeh

Chou

et al. 2022

Molecules

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To establish the analytic conditions for examining the aroma quality of vanilla pods, we compared different extraction methods and identified a suitable option. We utilized headspace solid-phase microextraction (HS-SPME), steam distillation (SD), simultaneous steam distillation (SDE) and alcoholic extraction combined with gas chromatography (GC) and gas chromatography–mass spectrometry (GC-MS) to identify volatile components of vanilla pods. A total of 84 volatile compounds were identified in this experiment, of which SDE could identify the most volatile compounds, with a total of 51 species, followed by HS-SPME, with a total of 28 species. Ten volatile compounds were identified by extraction with a minimum of 35% alcohol. HS-SPME extraction provided the highest total aroma peak areas, and the peak areas of aldehydes, furans, alcohols, monoterpenes and phenols compounds were several times higher than those of the other extraction methods. The results showed that the two technologies, SDE and HS-SPME, could be used together to facilitate analysis of vanilla pod aroma.

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Section: Resultsmentioning

confidence: 99%

Effects of Different Extraction Methods on Vanilla Aroma

Yeh

Chou

et al. 2022

Molecules

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“…Therefore, differences in the volatiles of vanilla pods of different origins have also been discussed in recent years. Januszewska et al [27] speculated that vanilla aroma would be affected by geographic origin and may then indirectly affect other vanilla products such as chocolate or milk. Sensory analysis also confirmed that the vanilla pods from different regions were different.…”

Section: Comparison Of Volatile Components Of Taiwan-cultivated Vanilla From Different Regionsmentioning

confidence: 99%

New Insights on Volatile Components of Vanilla planifolia Cultivated in Taiwan

et al. 2021

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Vanilla (Vanilla planifolia) is a precious natural flavoring that is commonly used throughout the world. In the past, all vanilla used in Taiwan was imported; however, recent breakthroughs in cultivation and processing technology have allowed Taiwan to produce its own supply of vanilla. In this study, headspace solid-phase microextraction (HS-SPME) combined with GC-FID and GC-MS was used to analyze the volatile components of vanilla from different origins produced in Taiwan under different cultivation and processing conditions. The results of our study revealed that when comparing different harvest maturities, the composition diversity and total volatile content were both higher when the pods were matured for more than 38 weeks. When comparing different killing conditions, we observed that the highest vanillin percentage was present after vanilla pods were killed three times in 65 °C treatments for 1 min each. From the experiment examining the addition of different strains, the PCA results revealed that the volatiles of vanilla that was processed with Dekkera bruxellensis and Bacillus subtilis was clearly distinguished from which obtained by processing with the other strains. Vanilla processed with B. subtilis contained 2-ethyl-1-hexanol, and this was not detected in other vanillas. Finally, when comparing the vanillin percentage from seven different regions in Taiwan, vanilla percentage from Taitung and Taoyuan Longtan were the highest.

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“…Despite this diversity of products available, with a very distinct sensory spectrum, it is important to highlight that the premium gastronomic quality of vanilla is linked to its natural source [ 7 ]. Natural vanilla has a characteristic flavor due to a complex mixture of more than 250 compounds [ 8 , 9 ]. Composing this flavor, some molecules in high concentrations are characteristic of V. planifolia , such as vanillin, vanillic acid, p -hydroxybenzaldehyde, and p -hydroxybenzoic acid.…”

Section: Introductionmentioning

confidence: 99%

Vanilla beyond Vanilla planifolia and Vanilla × tahitensis: Taxonomy and Historical Notes, Reproductive Biology, and Metabolites

Oliveira

Macedo

2022

Plants

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Vanilla is a worldwide cherished condiment, and its volatile market is associated with the so-called “vanilla crisis”. Even though only two species (Vanilla planifolia and V. × tahitensis) are cultivated on a large scale for commercial purposes, the Vanilla genus is comprised of 140 species. The present review article discusses the facets of this crisis, and vanilla crop wild relatives (WRs) are showcased as alternatives to overcome them. Historical, taxonomic, and reproductive biology aspects of the group were covered. Emphasis was given to the metabolic characterization of the vanilla crop WRs, highlighting their main chemical classes and the potential flavor descriptors. Many of these species can produce important flavor compounds such as vanillin, vanillic acid, and acetovanillone, among others. Overall, this review compiles valuable information that can help unravel new chapters of the history of this treasured product by evidencing the biotechnological potential of vanilla crop WRs.

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Impact of vanilla origins on sensory characteristics of chocolate

Cited by 20 publications

References 7 publications

Effects of Different Extraction Methods on Vanilla Aroma

Effects of Different Extraction Methods on Vanilla Aroma

New Insights on Volatile Components of Vanilla planifolia Cultivated in Taiwan

Vanilla beyond Vanilla planifolia and Vanilla × tahitensis: Taxonomy and Historical Notes, Reproductive Biology, and Metabolites

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