| Title: | Contribution of Bacillus Isolates to the Flavor Profiles of Vanilla Beans Assessed through Aroma Analysis and Chemometrics |
| Author(s): | Gu F; Chen Y; Fang Y; Wu G; Tan L; |
| Address: | "Spice and Beverage Research Institute, CATAS, Wanning 571533, Hainan, China. xiaogu4117@163.com. Spice and Beverage Research Institute, CATAS, Wanning 571533, Hainan, China. yonggan2006@163.com. College of Bioscience and Technology, Qiongzhou University, Sanya 572022, Hainan, China. yonggan2006@163.com. College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, Hubei, China. yonggan2006@163.com. Spice and Beverage Research Institute, CATAS, Wanning 571533, Hainan, China. fym870902@163.com. Spice and Beverage Research Institute, CATAS, Wanning 571533, Hainan, China. guiping81@163.com. Spice and Beverage Research Institute, CATAS, Wanning 571533, Hainan, China. tlh3687@163.com" |
| DOI: | 10.3390/molecules201018422 |
| ISSN/ISBN: | 1420-3049 (Electronic) 1420-3049 (Linking) |
| Abstract: | "Colonizing Bacillus in vanilla (Vanilla planifolia Andrews) beans is involved in glucovanillin hydrolysis and vanillin formation during conventional curing. The flavor profiles of vanilla beans under Bacillus-assisted curing were analyzed through gas chromatography-mass spectrometry, electronic nose, and quantitative sensory analysis. The flavor profiles were analytically compared among the vanilla beans under Bacillus-assisted curing, conventional curing, and non-microorganism-assisted curing. Vanilla beans added with Bacillus vanillea XY18 and Bacillus subtilis XY20 contained higher vanillin (3.58%+/-0.05% and 3.48%+/-0.10%, respectively) than vanilla beans that underwent non-microorganism-assisted curing and conventional curing (3.09%+/-0.14% and 3.21%+/-0.15%, respectively). Forty-two volatiles were identified from endogenous vanilla metabolism. Five other compounds were identified from exogenous Bacillus metabolism. Electronic nose data confirmed that vanilla flavors produced through the different curing processes were easily distinguished. Quantitative sensory analysis confirmed that Bacillus-assisted curing increased vanillin production without generating any unpleasant sensory attribute. Partial least squares regression further provided a correlation model of different measurements. Overall, we comparatively analyzed the flavor profiles of vanilla beans under Bacillus-assisted curing, indirectly demonstrated the mechanism of vanilla flavor formation by microbes" |
| Keywords: | Bacillus/metabolism Bacillus subtilis/metabolism Benzaldehydes/*analysis Electronic Nose Flavoring Agents/*analysis Food Technology/methods Gas Chromatography-Mass Spectrometry Humans Hydrolysis Seeds/*chemistry Smell/physiology Vanilla/*chemistry Volatil; |
| Notes: | "MedlineGu, Fenglin Chen, Yonggan Fang, Yiming Wu, Guiping Tan, Lehe eng Research Support, Non-U.S. Gov't Switzerland 2015/10/17 Molecules. 2015 Oct 9; 20(10):18422-36. doi: 10.3390/molecules201018422" |
