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vanilla_tahitensis_j.w._moore [2017/10/30 10:16]
andreas |
vanilla_tahitensis_j.w._moore [2017/11/09 14:10]
andreas |
| [Heliotropin, heliotrope odor and Tahitian vanilla flavor: the end of a saga?., Joulain, D., Laurent, R., Masson, J., Beolor, J. C., Brevard, H., Natural Product Communications, 2(3), 2007, 305-308.] | [Heliotropin, heliotrope odor and Tahitian vanilla flavor: the end of a saga?., Joulain, D., Laurent, R., Masson, J., Beolor, J. C., Brevard, H., Natural Product Communications, 2(3), 2007, 305-308.] |
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| | {{:anis_vanillin.jpg|}} \\ vanillin (R=OH) \\ anisaldehyde (R=H) | {{:anisylalc_ac.jpg|}} \\ anisyl alcohol (R=H) \\ anisyl acetate (R=Ac) | | | {{:anis_vanillin.jpg|}} \\ vanillin (R=OH) \\ anisaldehyde (R=H) | {{:anisylalc_ac.jpg|}} \\ anisyl alcohol (R=H) \\ anisyl acetate (R=Ac) |{{:guaiacol.jpg| guaiacol}} \\ guaiacol | |
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| | GC-O analysis performed on Vanilla × tahitensis flavor showed 61 odorant zones. Of 38 odor active compounds found, anisaldehyde and guaiacol have been identified as key components of the complex Tahitian vanilla flavor. \\ |
| | [Brunschwig, C., et al. "Odor-active compounds of Tahitian vanilla flavor." Food Research International 46.1 (2012): 148-157] |
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| "The key odorants of Tahitian vanilla beans (Vanilla tahitensis) were characterized by a sensory evaluation, aroma extract dilution analysis (AEDA), quantification, and aroma reconstitution. Vanillin and anisaldehyde were identified in the same highest flavor dilution (FD) factor as the most characteristic odor-active compounds in Tahitian vanilla beans, followed by anisyl alcohol and anisyl acetate. Vanillin and anisyl alcohol were by far the most abundant odorants present with the highest concentration in the beans, followed by acetic acid, anisaldehyde, and anisyl acetate. A sensory evaluation of Tahitian vanilla beans and its reconstitute aroma concentrate characterized both samples as similar. These results indicated vanillin, anisaldehyde, anisyl alcohol, and anisyl acetate to be the key odorants in Tahitian vanilla beans. 3-Methylnonane-2,4-dione were identified for the first time in vanilla beans. β-Damascenone and phenylacetic acid were identified for the first time in Tahitian vanilla beans... \\ | "The key odorants of Tahitian vanilla beans (Vanilla tahitensis) were characterized by a sensory evaluation, aroma extract dilution analysis (AEDA), quantification, and aroma reconstitution. Vanillin and anisaldehyde were identified in the same highest flavor dilution (FD) factor as the most characteristic odor-active compounds in Tahitian vanilla beans, followed by anisyl alcohol and anisyl acetate. Vanillin and anisyl alcohol were by far the most abundant odorants present with the highest concentration in the beans, followed by acetic acid, anisaldehyde, and anisyl acetate. A sensory evaluation of Tahitian vanilla beans and its reconstitute aroma concentrate characterized both samples as similar. These results indicated vanillin, anisaldehyde, anisyl alcohol, and anisyl acetate to be the key odorants in Tahitian vanilla beans. 3-Methylnonane-2,4-dione were identified for the first time in vanilla beans. β-Damascenone and phenylacetic acid were identified for the first time in Tahitian vanilla beans... \\ |
