| Title: | Volatile composition and sensory properties of Vanilla x tahitensis bring new insights for vanilla quality control |
| Author(s): | Brunschwig C; Rochard S; Pierrat A; Rouger A; Senger-Emonnot P; George G; Raharivelomanana P; |
| Address: | "Equipe EIMS (Etude Integree des Metabolites Secondaires), UMR 241 EIO, Universite de la Polynesie Francaise, 98702 Faaa, Tahiti, French Polynesia. Departement Recherche et Developpement, Etablissement Vanille de Tahiti, 98735 Raiatea, French Polynesia. Department of Analytical Flavour Chemistry, Kerry Ingredients and Flavours, 06131 Grasse, France. ERINI Institute, 06130 Grasse, France" |
| ISSN/ISBN: | 1097-0010 (Electronic) 0022-5142 (Linking) |
| Abstract: | "BACKGROUND: Vanilla x tahitensis produced in French Polynesia has a unique flavour among vanilla species. However, data on volatiles and sensory properties remain limited. In this study, the volatile composition and sensory properties of V. x tahitensis from three Polynesian cultivars and two origins (French Polynesia/Papua New Guinea) were determined by gas chromatography-mass spectrometry and quantitative descriptive analysis, respectively, and compared to Vanilla planifolia. RESULTS: Vanilla species, origins and cultivars were differentiated by their volatile and sensory profiles using principal component analysis. The V. x tahitensis flavour from French Polynesia was characterized by a well-balanced sensory profile, having strong anise and caramel notes due to high levels of anisyl compounds. V. x tahitensis from Papua New Guinea was distinct from that of French Polynesia, having strong spicy, fruity, brown rum notes due to p-vinylguaiacol, p-cresol and esters. Vanilla planifolia showed stronger phenolic, woody, smoky notes due to guaiacol, creosol and phenol, which were found to be biomarkers of the species. Vanilla sensory properties were linked by partial least squares regression to key volatile compounds like guaiacol or creosol, which are indicators of lower quality. CONCLUSION: This study brings new insights to vanilla quality control, with a focus on key volatile compounds, irrespective of origin" |
| Keywords: | Anisoles/analysis Cresols/analysis Flavoring Agents/analysis Gas Chromatography-Mass Spectrometry Guaiacol/analysis Papua New Guinea Phenols/analysis Plant Extracts/chemistry Polynesia Quality Control *Sensation Smell Species Specificity Taste Vanilla/*ch; |
| Notes: | "MedlineBrunschwig, Christel Rochard, Sophie Pierrat, Alexandre Rouger, Anne Senger-Emonnot, Perrine George, Gerard Raharivelomanana, Phila eng Comparative Study Research Support, Non-U.S. Gov't England 2015/03/11 J Sci Food Agric. 2016 Feb; 96(3):848-58. doi: 10.1002/jsfa.7157. Epub 2015 Apr 16" |
