Evaluating the Sensory Profiles of Taiwan and Madagascar Vanilla Beans: Impacts on Ice Cream Quality and Consumer Preferences

Abstract

Vanilla, a quintessential flavoring agent, experiences burgeoning demand globally, particularly for natural variants. In response, Taiwan has ventured into vanilla cultivation, aiming to reduce the energy consumption associated with international transportation by fostering domestic production. This study investigates the sensory attributes of Taiwan and Madagascar vanilla beans amid increasing global demand for natural vanilla. We extended our sensory evaluations to vanilla ice cream products to assess their quality. Employing sensory evaluation questionnaires and experimental techniques, we utilized purposive and snowball sampling methodologies for participant recruitment. Our primary aim is to discern the edible disparities between Taiwan and Madagascar vanilla beans by scrutinizing variations in consumer sensory preferences. Our findings reveal statistically significant disparities between Taiwan and Madagascar vanilla beans concerning product texture and overall aroma in sensory evaluations, while other attributes do not exhibit notable differences. This suggests that the sensory experience of vanilla ice cream products derived from Taiwan and Madagascar vanilla beans primarily diverges in terms of product texture and overall aroma, with negligible disparities elsewhere. Remarkably, Taiwan vanilla beans consistently outperform Madagascar vanilla beans across many evaluation criteria, underscoring the superior quality and competitive edge of Taiwan’s vanilla beans. This empirical evidence highlights the exceptional quality and value proposition of Taiwan vanilla beans, offering insights for the expansion and deepening of sensory evaluations pertaining to vanilla beans. Furthermore, our study contributes to environmental sustainability by promoting local production and presents new avenues for Taiwan’s vanilla processing industry.