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Effects of killing conditions of vanilla ( Vanilla planifolia , Andrews) pods during the curing process on aroma composition of pod ethanol extract
Author(s) -
Pardio Violeta T.,
Mariezcurrena Maria D.,
Waliszewski Krzysztof N.,
Sánchez Victor,
Janczur Mariusz K.
Publication year - 2009
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1111/j.1365-2621.2009.01944.x
Subject(s) - vanillin , vanillic acid , aroma , chemistry , point of delivery , food science , ethanol , flavour , extraction (chemistry) , botany , chromatography , biology , biochemistry
Summary The effects on the aroma compositions of ethanol extracts obtained by traditional and enzyme‐assisted methods from seven killing conditions used in vanilla pod curing were studied. Two procedures of vanilla pod killing consisted of either freezing pods at −10 °C for 24 h or immersing pods in 80 °C water for 10 s each of three times with 30 s intervals resulted in the highest vanillin values in terms percentage of dry weight of the bean (2.84 and 2.96), 4‐hydroxybenzaldehyde (0.18 and 0.20), vanillyl alcohol (0.56 and 0.57) and vanillic acid (0.18 and 0.19 respectively) when traditional vanilla ethanol extraction was used. When this extract was aged for 3 months it showed improvement in flavour compounds. Enzyme‐assisted vanilla ethanol extraction showed a higher content of flavour compounds than traditional extract, for example vanillin 4.38% and 2.96% respectively. Only vanillic acid levels were improved after ageing of the enzyme‐assisted extracts.