Consumer taste preference for vanilla determines the value of manufactured products. This study created a method for measuring vanilla taste preference. In double blind fashion, subjects (19.3±2.6 years) tasted artificial vanilla (A) and pure vanilla ethanol extracts (B) and (C) in sugar water (1.5% vanilla; 3.5% sugar), 2% milk (1.5% vanilla), and icing (0.42% vanilla) on a graham cracker. On a preference scale (1‐low to 10‐high) A, B, and C in icing ranked 6.65±2.06, 6.59±1.93, and 6.48±2.15 (p= 0.7260); A, B, and C in milk ranked 5.56±2.11, 5.28±2.18, and 4.67±2.00 (A>C, p=0.0010; B>C, p=0.0382); A, B and C in sugar water ranked 6.20±2.04, 4.12±1.79, and 4.55±2.27 (A>C, p= <0.0001; A>B, p= <0.0001). Vanilla flavor word choices for A, B and C were bitter, caramelized, floral, fruity, hay‐like, honey, rummy, sweet, and woody (1‐weak to 5‐strong). Top icing flavors for A were caramelized (3.08±1.28), honey (3.05±0.97), and sweet (4.00±0.98); for B were caramelized (3.03±0.99), honey (3.05±1.09), and sweet (3.89±1.06); and for C were caramelized (3.07±1.27), honey (3.10±1.11), and sweet (3.88±0.95). Top milk flavors for A were caramelized (2.67±1.11), honey (2.55±1.28), and sweet (3.00±1.13); for B, caramelized (2.83±1.18), honey (2.67±1.02), and sweet (2.86±1.06); for C, caramelized (2.65±0.92), sweet (2.95±1.23), and woody (2.74±1.19). Top sugar water flavors for A were caramelized (3.02±1.07), honey (2.95±0.97), and sweet (3.50±1.11); for B, caramelized (2.79±0.99), sweet (3.12±1.17), and woody (3.29±0.97); and for C, caramelized (3.17±0.93), honey (2.70±1.11), and sweet (3.13±1.12). Taste preferences were not significantly influenced by gender, age, or socioeconomic status.

The aroma of vanilla compliments its taste making it one of the most popular flavoring agents globally, and consequently vanilla is a product of great economic importance. The compounds in vanilla vary in both type and abundance depending on the growing location and condition of the plant, with V. planifolia being the species used in vanilla extracts. This study sought to measure vanilla extract olfactory characteristics and sensory preference. Subjects (19.3±2.6 years; female = 100, male = 22) took part in a double blind olfactory analysis of an artificial vanilla product in water (A) and of pure vanilla extracts in ethanol (B and C). On a preference scale (1‐low to 10‐high) the overall rating of vanillas A, B, and C were 6.17±1.7, 5.27±1.93, and 4.79±1.81 (p=0.0001), with A > C (p=0.0001), A > B (p=0.0001), and B > C (p =0.0142). Subjects smelled each vanilla sample two times and were asked to rate the strength (1‐low to 5‐high) of six different aroma characteristics (floral, fruity, liquor, metallic, sweet, woody) in a randomized order. Vanilla A was perceived as being sweet (3.26±1.49) and floral (1.63±1.49), B as liquor (2.26±1.67) and sweet (2.22±1.65), and C as liquor (2.6±1.57) and sweet (1.81±1.6). Subjects preferred the ethanol‐free vanilla A (sweet and floral), while the presence of ethanol in B and C was associated with the prominent perception of liquor (alcohol). This study provides a set of word descriptors that were associated with the aroma of vanilla samples could be used to help determine point of origin or growing condition. Future studies may wish to standardize the alcohol content of all vanilla samples or use dealcoholized preparations.