Article ID | Journal | Published Year | Pages | File Type |
---|---|---|---|---|
1188396 | Food Chemistry | 2006 | 8 Pages |
Abstract
Volatile 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.
Related Topics
Physical Sciences and Engineering
Chemistry
Analytical Chemistry
Authors
A. Pérez-Silva, E. Odoux, P. Brat, F. Ribeyre, G. Rodriguez-Jimenes, V. Robles-Olvera, M.A. García-Alvarado, Z. Günata,