Odor-active compounds of Tahitian vanilla flavor

Brunschwig, Christel; Senger-Emonnot, Perrine; Aubanel, M.-L.; Pierrat, Adeline; George, Gérard; Rochard, Sophie; Raharivelomanana, Phila

doi:10.1016/j.foodres.2011.12.006

Cited by 39 publications

(55 citation statements)

References 19 publications

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“…Phenolic compounds are responsible for the characteristic notes of the V. planifolia flavor, giving sweet, smoky, woody, and balsamic notes (23). Brunschwig et al (36) reported that guaiacol was rather intense in the V. tahitensis flavor, with odor-specific magnitude estimation values being 6.5% to 8.1%. Phenolic compounds were also identified to be the key components of Tahitian vanilla flavor, yielding subtilis for isolates XY2, XY4, XY5, XY6, XY7, XY8, XY9, XY11, XY12, XY13, XY14, XY15, XY16, XY17, XY19, and XY20 and B. vanillea for isolates XY1, XY3, XY10, and XY18.…”

Section: Discussionmentioning

confidence: 99%

Involvement of Colonizing Bacillus Isolates in Glucovanillin Hydrolysis during the Curing of Vanilla planifolia Andrews

Yong-gan

et al. 2015

Appl Environ Microbiol

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Vanilla beans were analyzed using biochemical methods, which revealed that glucovanillin disperses from the inner part to the outer part of the vanilla bean during the curing process and is simultaneously hydrolyzed by ␤-D-glucosidase. Enzymatic hydrolysis was found to occur on the surface of the vanilla beans. Transcripts of the ␤-D-glucosidase gene (bgl) of colonizing microorganisms were detected. The results directly indicate that colonizing microorganisms are involved in glucovanillin hydrolysis. Phylogenetic analysis based on 16S rRNA gene sequences showed that the colonizing microorganisms mainly belonged to the Bacillus genus. bgl was detected in all the isolates and presented clustering similar to that of the isolate taxonomy. Furthermore, inoculation of green fluorescent protein-tagged isolates showed that the Bacillus isolates can colonize vanilla beans. Glucovanillin was metabolized as the sole source of carbon in a culture of the isolates within 24 h. These isolates presented unique glucovanillin degradation capabilities. Vanillin was the major volatile compound in the culture. Other compounds, such as ␣-cubebene, ␤-pinene, and guaiacol, were detected in some isolate cultures. Colonizing Bacillus isolates were found to hydrolyze glucovanillin in culture, indirectly demonstrating the involvement of colonizing Bacillus isolates in glucovanillin hydrolysis during the vanilla curing process. Based on these results, we conclude that colonizing Bacillus isolates produce ␤-D-glucosidase, which mediates glucovanillin hydrolysis and influences flavor formation. V anilla flavoring obtained from cured Vanilla planifolia beans is widely used in food, beverages, and cosmetics, such that the total worldwide consumption is markedly increasing (1, 2). The characteristics of the vanilla flavor are formed only during a careful curing process that yields the main aromatic constituent, vanillin, and over 200 other volatile compounds with delicate sweet fragrances (3).The conventional curing process starts with a blanching step in which the mature green vanilla bean is immersed in hot water for 3 to 5 min. The vanilla beans are then subjected to a process that involves periodic sweating and drying. During the remaining part of the day, the vanilla beans are allowed to acclimate on wooden racks in a well-ventilated room and are then stored in small bundles in plastic vacuum bags at room temperature (4, 5).In fresh vanilla beans, vanillin is exclusively present in a conjugated form, principally as glucovanillin. At this stage, the beans display no trace of vanilla flavor (6, 7). One of the most important aspects of curing is when glucovanillin comes into contact with ␤-D-glucosidase, thus releasing free vanillin (8). Thermal treatment, plant enzyme reactions, and microbial activity are all important in vanillin flavor generation (9). Röling et al. (10) reported that differences in microbial abundance, communities, and strain characteristics result in variations in vanilla flavor. These results show that colonizing microorg...

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Section: Discussionmentioning

confidence: 99%

Involvement of Colonizing Bacillus Isolates in Glucovanillin Hydrolysis during the Curing of Vanilla planifolia Andrews

Yong-gan

et al. 2015

Appl Environ Microbiol

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“…tahitensis, cultivada principalmente en Tahití, presenta un sabor único como resultado de la composición específica del aroma de las cápsulas verdes combinado con los ancestrales métodos polinésicos de fermentación y curado (Brunschwig et al, 2012). Se cree que es un híbrido artificial, y dadas sus caracterís-ticas únicas, las cápsulas son más caras que las de V. planifolia (Korthou y Verpoorte, 2007).…”

Section: Importancia De Vanilla Sppunclassified

Importancia y desafíos de la conservación de Vanilla spp. (Orquidaceae) en Costa Rica.

2014

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Importance and conservation challenges of Vanilla spp. (Orchidaceae) in Costa Rica. The aim of this work was to describe the importance and the main challenges for the use, management and conservation of the Vanilla genus in Costa Rica. Topics covered in this study were: taxonomy in the country and worldwide, data collection and new estimates of wild relatives, the economic, ecological and social importance, the gene pool of the Costa Rican species, the crop situation worldwide (harvested area, production, yield, major producers), causes that reduce the productive potential of the species, culture methods, the vulnerability of Vanilla planifolia to extinction, and the genetic potential in the country with respect to the concentration of vanillin. The comprehensive conservation strategy proposed in this paper aims to perpetuate vanilla plant genetic resources in gene banks through a formal system of seed production, for further use for breeding, research and commercial production. Through sustainable use, those species will be protected in Costa Rica. The natural or legal persons who use such materials must generate monetary or non-monetary benefits from the use of resources through a fair and equitable system to the suppliers. Agro-ecological conditions of Costa Rica as well as the genetic material of both wild and cultivated vanilla opens the possibility of developing production models based on organic agriculture.

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confidence: 99%

“…4) The aroma composition of Tahitian vanilla beans (Vanilla tahitensis) has been extensively analyzed by gas chromatography (GC) and high-performance liquid chromatography (HPLC), and more than 200 compounds have been found to be responsible for the flavor profile of Tahitian vanilla beans. 4,5) Lepters-Andrzejewski et al have reported Vanilla tahitensis to be different from Vanilla planiforia in its aroma composition, with a smaller contribution of vanillin to the overall flavor, and to contain more aroma compounds than Vanilla planiforia, particularly with anisyl compounds. 6) While identifying odor-active compounds of Tahitian vanilla beans would be important to describe its characteristic aroma profile, it seems surprising that only two studies, using gas chromatography-olfactometry (GC-O), have been focused on the odor-active compounds in Vanilla planiforia 7,8) and only one study focused on the odor-active compounds in Vanilla tahitensis.…”

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confidence: 99%

“…However, simultaneous distillation extraction (SDE) was performed by isolating the vanilla bean aroma in hot water at 100 C for 2 h, and the CHARM and OSME analyses were performed by using only seven limited attributes. 4) Moreover, there have been no studies reported on the odor-active compounds of Tahitian vanilla beans by quantification and aroma reconstitution.…”

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confidence: 99%

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Identification of the Key Odorants in Tahitian Cured Vanilla Beans (Vanilla tahitensis) by GC-MS and an Aroma Extract Dilution Analysis

Takahashi¹,

Inai²,

Miyazawa³

et al. 2013

Bioscience, Biotechnology, and Biochemistry

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Odor-active compounds of Tahitian vanilla flavor

Cited by 39 publications

References 19 publications

Involvement of Colonizing Bacillus Isolates in Glucovanillin Hydrolysis during the Curing of Vanilla planifolia Andrews

Involvement of Colonizing Bacillus Isolates in Glucovanillin Hydrolysis during the Curing of Vanilla planifolia Andrews

Importancia y desafíos de la conservación de Vanilla spp. (Orquidaceae) en Costa Rica.

Identification of the Key Odorants in Tahitian Cured Vanilla Beans (Vanilla tahitensis) by GC-MS and an Aroma Extract Dilution Analysis

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