The analysis of volatiles in Tahitian vanilla (Vanilla tahitensis) including novel compounds

Odor-active compounds of Tahitian vanilla flavor

“…Among them, 38 compounds proved to be odor-active (Table 2) by GC-O analysis: i) 16 compounds were identified as new compounds in vanilla pods and, to our knowledge, have never been described before in vanilla pods by any analytical method such as GC, GC-MS, HPLC or GC-O, ii) 22 compounds were already identified in vanilla pods (Adedeji et al, 1993;Bala, 2003;Black, 2005;Da Costa & Pantini, 2006;De Rovira, 2007;Dignum, Kerler, & Verpoorte, 2002;Dignum et al, 2004;Ehlers & Pfister, 1997;Gatfield et al, 2007;Hartman, 2003;Kanisawa, Tokoro, & Kawahara, 1993;Klimes & Lamparsky, 1976;Lamprecht, Pichlmayer, & Schmid, 1994;Larcher, 1989;Lechat-Vahirua & Bessiere, 1998;LepersAndrzejewski et al, 2011;Lhuguenot, 1978;Pérez-Silva et al, 2006;Ranadive, 2006;Rey et al, 1980;Scharrer, 2002;Shiota & Itoga, 1975;Sostaric et al, 2000;Tabacchi, Nicollier, & Garnéro, 1978;Vidal, Fort, Gaultier, & Richard, 1989) and proved to be odor-active in this study: a. 16 of them were previously identified either in V. planifolia (Pérez-Silva et al, 2006;Ranadive, 2006) or in V. ×tahitensis (Black, 2005) b.…”

“…Among all the identified compounds in Tahitian vanilla, some of them are able to play a role in Tahitian vanilla flavor: aromatic carbonyl and aromatic ester compounds (Adedeji, Hartman, & ChiTang, 1993;Black, 2005;Da Costa & Pantini, 2006;De Rovira, 2007;Fayet, Tisse, Guérère, & Estienne, 1987;Hartman, 2003;Larcher, 1989;Rey, Carbonel, & Van Doorn, 1980;Scharrer, 2002;Sostaric, Boyce, & Spickett, 2000), aliphatic carbonyl compounds (Adedeji et al, 1993;Black, 2005;De Rovira, 2007;Hartman, 2003;LechatVahirua & Bessiere, 1998) and monoterpens (Scharrer, 2002).…”

Vanilla authenticity control by DNA barcoding and isotope data aggregation

“…In terms of authentication of Vanilla extracts quantitative or qualitative gas chromatography/mass spectrometry (GC/MS) analysis in combination with high performance liquid chromatography (HPLC) is the most frequently applied methodology. The typical volatile aroma components of extracts, yielded by processing of V. planifolia or V. tahitensis beans are well known . The relative quantitative ratios of vanillin, p‐hydroxybenzaldehyde, vanillic acid and p‐hydroxybenzoic acid are considered to be especially crucial for the authentication of Vanilla extracts …”

Quantitation of the main constituents of vanilla by reverse phase HPLC and ultra‐high‐pressure‐liquid‐chromatography with UV detection: Method validation and performance comparison

“…The most frequent solvent used as a mobile phase in previous papers dealing with vanilla analysis is methanol [10, 14 -17, 29, 32 -36], whereas a few references report on the use of ACN [27,28,30,31]. In agreement with its higher elution strength, this latter solvent allowed faster elutions for the same gradient profile and gave better peak separations.…”