Open AccessThe changes in density, flavor compounds, and sensory description of vanilla extract after expiration
Author(s) -
Vania Clarensia,
Jennifer Kurniawan,
Diana Lo
Publication year - 2021
Publication title -
iop conference series. earth and environmental science
Language(s) - English
Resource type - Journals
eISSN - 1755-1307
pISSN - 1755-1315
DOI - 10.1088/1755-1315/794/1/012150
Subject(s) - flavor , chemistry , food science , guaiacol , oleoresin , chromatography , sensory analysis , sensory system , organic chemistry , biology , neuroscience , catalysis
The transformation of sensory description of vanilla extract after it reaches the expiration date is caused by the changes in its flavor compounds. The aim of this study is to analyze the density, flavor compounds and sensory description in vanilla extract before and after the expiration date, quantitatively. Densities were measured using density meter, flavor compounds were measured using gas chromatography-mass spectrometry (GC-MS) and sensory descriptions of vanilla extract were observed using the sensory analysis of Quantitative Descriptive Analysis (QDA) by trained panellist. The results showed that the density of vanilla oleoresin increased during storage. Moreover, the GC-MS results showed that there were several flavor components that only existed on expired samples, such as 4-methyl guaiacol, anisyl ethyl ether, and anisic acid. However, there was no significant difference in vanilla extract sensory description, except for anisic attribute, where the expired vanilla extract was more anisic.