The relation between glucovanillin, β‐<scp>d</scp>‐glucosidase activity and cellular compartmentation during the senescence, freezing and traditional curing of vanilla beans

Odoux, Eric; Escoute, Jacques; Verdeil, Jean‐Luc

doi:10.1111/j.1744-7348.2006.00071.x

Cited by 28 publications

(31 citation statements)

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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). Thermal treatment, plant enzyme reactions, and microbial activity are all important in vanillin flavor generation (9).…”

mentioning

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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mentioning

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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“…Percentage conversion of glucovanillin to vanillin was highest in non-blanched beans sweated continuously at 35°C, and least in beans blanched for 3 min in water at 67°C followed by sweating at (45 or 35)°C. These data suggest that the mixing of glucovanillin and glucosidases was more efficient in beans sweated continuously at 35°C, but also that blanching at 67°C partially reduced glucosidase activity [24]. The latter suggestion was supported by the data for cured beans following drying ( figure 3).…”

Section: Resultsmentioning

confidence: 53%

Influence of curing procedures on sensory quality of vanilla beans

Dyk¹,

McGlasson²,

Williams³

et al. 2010

Fruits

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-Introduction. During maturation, vanillin is accumulated in green vanilla beans as glucovanillin; it is hydrolyzed to free vanillin by endogenous glucosidases during curing and gives the characteristic flavor of vanilla. The objective of our study was to investigate methods of curing that could greatly reduce the time to complete the process and yield cured beans that retain high concentrations of vanillin and other flavor compounds with high sensory quality rating. Materials and methods. Mature green beans were obtained from a commercial grower (Cairns, Queensland, Australia). One batch of beans was continuously sweated at 35°C at high relative humidity (RH) for 12 d. Two further batches were blanched in water at 67°C for 3 min, and then sweated at 45°C at high RH for 4 d or at 35°C for 5 d. The beans were sweated until they turned brown. Three methods of drying were evaluated: a heat pump dryer at 40°C and RH 15%, tunnel dryer at 60°C and RH 20%, and tunnel dryer at 60°C and RH 10%. Vanillin was extracted from powdered samples of beans with n-pentane and dichloromethane (1:1 v/v) and assayed by HPLC. Glucovanillin was measured as total vanillin after acid hydrolysis of powdered samples of beans. Results and discussion. About 90% of the glucovanillin was converted to vanillin in non-blanched beans continuously sweated at 35°C, but there was only 70% conversion in beans blanched at 67°C for 3 min and sweated at 45°C for 4 d or at 35°C for 5 d. The sensory quality of cured beans was assessed by untrained panelists. Profiling showed that the beans sweated continuously at 35°C had superior aroma compared with beans blanched in hot water and sweated at 45°C or at 35°C but the appearance of non-blanched beans was less attractive. Conclusion. The study revealed that a mild hot water blanching treatment followed by sweating at 35-45°C and rapid drying is required to produce cured beans with excellent appearance and attractive aroma.

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“…Localization of vanillin and b-D-glucosidase in the green vanilla capsules over the cross section has been already investigated by Odoux et al [5,[9][10][11][12][13]. They could prove that both the vanillin precursor and the enzyme which is needed for conversion can be found in the placenta tissue, the secretory papillae, and the inner mesocarp.…”

Section: Localizationmentioning

confidence: 93%

“…Both images demonstrate clearly vanillin concentration maxima at the seeds and the surrounding placenta tissue. Therefore, the information given by Odoux et al [5,11,12] …”

Section: Localizationmentioning

confidence: 97%

Combination of Rigorous and Statistical Modeling for Process Development of Plant‐Based Extractions Based on Mass Balances and Biological Aspects

et al. 2011

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A rigorous model supported by botanical investigations has been developed to predict percolation results. Botanical investigations provide needed modeling parameters like pore size, porosity, or target compound distributions over the particle. After determining the desorption isotherm with maceration experiments at different solvent-feed ratios, the model is validated with short residence time percolation experiments. With the aid of this validated model, percolation experiments with long residence times can be predicted and different process scenarios calculated. A combination of design of experiments and rigorous modeling together with standard equipment and experimental model parameter determination provides a fast and robust experimental design on the one hand and the precondition for a process parameter data-based learning curve on the basis of rigorous modeling in the mid-or long-term on the other hand.

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The relation between glucovanillin, β‐d‐glucosidase activity and cellular compartmentation during the senescence, freezing and traditional curing of vanilla beans

Cited by 28 publications

References 15 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

Influence of curing procedures on sensory quality of vanilla beans

Combination of Rigorous and Statistical Modeling for Process Development of Plant‐Based Extractions Based on Mass Balances and Biological Aspects

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