GC–MS and GC–olfactometry analysis of aroma compounds in a representative organic aroma extract from cured vanilla (Vanilla planifolia G. Jackson) beans
2005; Elsevier BV; Volume: 99; Issue: 4 Linguagem: Inglês
10.1016/j.foodchem.2005.08.050
ISSN1873-7072
AutoresAraceli Pérez‐Silva, Éric Odoux, Pierre Brat, Fabienne Ribeyre, G.C. Rodrı́guez-Jimenes, V.J. Robles-Olvera, M.A. Garcı́a-Alvarado, Ziya Günata,
Tópico(s)Essential Oils and Antimicrobial Activity
ResumoVolatile compounds from cured vanilla beans were extracted using organic solvents. Sensory analysis showed that the aromatic extract obtained with a pentane/ether (1/1 v/v) solvent mixture provided the extract most representative of vanilla bean flavour. Sixty-five volatiles were identified in a pentane/ether extract by GC–MS analysis. Aromatic acids, aliphatic acids and phenolic compounds were the major volatiles. By GC–O analysis of the pentane/ether extract, 26 odour-active compounds were detected. The compounds guaiacol, 4-methylguaiacol, acetovanillone and vanillyl alcohol, found at much lower concentrations in vanilla beans than vanillin, proved to be as intense as vanillin.
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