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Characterization of Vanilla Olfactory Preference
Author(s) -
O'Bert Amelia,
Lange Katelynn,
Nelson Heather,
Hunter Stephanie,
Connell Jennifer,
Kluver Isaac,
Villari Taylor,
Wilson Ted
Publication year - 2015
Publication title -
the faseb journal
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 1.709
H-Index - 277
eISSN - 1530-6860
pISSN - 0892-6638
DOI - 10.1096/fasebj.29.1_supplement.lb252
Subject(s) - aroma , taste , food science , completely randomized design , horticulture , chemistry , biology , botany
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.