Volatile composition and sensory properties of Vanilla ×tahitensis bring new insights for vanilla quality control

Abstract

This study brings new insights to vanilla quality control, with a focus on key volatile compounds, irrespective of origin.

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

“…Compared to the other vanillas, Tahitian vanilla displayed more intense anise, caramel and vanilla notes despite a relatively low vanillin content. 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].…”

“…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). As we tried to correlate the sensory properties of vanilla from different origins to their volatile composition, it remained difficult to link single volatile compounds to specific notes, as there are many interactions between volatile and non-volatile compounds.…”

“…The other characteristics of V. ×tahitensis were a much lower vanillin content than V. planifolia (5-10% against 30%, respectively), as well as lower contents of phenolic compounds and aliphatic aldehydes (less than 10% against more than 40% and 0.5-1% against 2%, respectively). The volatile composition of Papua New Guinea vanilla showed some similarities to that of Tahitian vanilla especially regarding anisyl compounds, but some key compounds could differentiate them such as methyl esters, anisyl formate, p-cresol or p-vinylguaiacol [29].…”

“…In addition to the compounds analysed by HPLC, various volatile compounds such as phenolic compounds, aliphatic aldehydes, ketones and esters contributing to the flavour of Tahitian vanilla were identified and quantified by GC-MS [29]. Still, this method highlighted that compared to V. planifolia, V. ×tahitensis had a higher content of anisyl compounds, which represented 70% of the total volatile content against 7% for V. planifolia; amongst them anisyl alcohol, anisaldehyde, methyl anisate and anisyl acetate were the major ones (for compound structures see Figure 4).…”

“…Anisyl compounds, especially methyl anisate were well correlated with anise notes. p-Vinylguaiacol was another compound of interest, as it was in higher amounts in vanilla from Papua New Guinea compared to Tahitian vanilla and differentiated the two origins [29]. These results stressed the need to integrate volatile compounds belonging to the phenolic series (guaiacol, creosol, p-cresol and p-vinylguaiacol) and to the anisyl series (anisyl alcohol, anisaldehyde and methyl anisate but also anisyl formate and anisyl acetate) in a more appropriate quality control, be it to authenticate V. ×tahitensis or more generally to assess vanilla quality independently of its origin.…”