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GC-MS and GC-olfactometry analysis of aroma compounds in a representative organic aroma extract from cured vanilla (Vanilla planifolia G. Jackson) beans

Pérez Silva A., Odoux E., Brat P., Ribeyre F., Rodriguez-Jimenes G., Robles-Olvera V., Garcia-Alvarado M.A., Günata Z.. 2006. Food Chemistry, 99 (4) : p. 728-735.

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. (Résumé d'auteur)

Mots-clés : vanilla planifolia; flaveur; composé de la flaveur; chromatographie en phase gazeuse; propriété organoleptique; olfaction; extraction; graine; vanille; traitement; composé phénolique; olfactométrie

Thématique : Composition des produits alimentaires

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