By GC-MS and GC-O, 78 odorants were identified in traditionally cured Bourbon and Ungandan vanilla bean extracts. Vanillin was the most abundant followed by guaiacol (105/169ppm) and the two isomers of 2,3-butandiol (36/46ppm; plus their acetals with vanillin 30/14ppm). In the range of 1-10ppm were 3-methyl-2-butanone, acetoin, isovaleric acid, γ-butyrolactone, phenol, pantolactone, benzyl alcohol, 4-methylphenol, octanol, phenylethanol, benzoic acid, octanoic acid, 4-methylguaiacol, methyl salicylate, p-anisaldehyde, nonanoic acid, anisyl alcohol, cinnamyl alcohol, isovanillin, cinnamic acid, ethyl cinnamate, acetovanillone, methyl vanillate, cis-18-heptacosene-2,4-dione, and cis-20-nonacosene-2,4-dione. Carvacrol and β-damascenone were only found in Ugandan beans. Among the twenty-three most powerful odorants (medium or strong odor intensity, but <= 0.05ppm) were 3,5-octadien-2-one, nonanol, γ-octalactone, 4-allylphenol, heliotropine, methyl decanoate, β-damascenone, and some nitrogen-containing compounds. "Interestingly, of the six more concentrated strong odorants, namely, acetic acid, methyl salicylate, p-anisaldehyde, methyl trans-cinnamate, trans-cinnamic acid, and methylparaben, five were more abundant in the Ugandan vanilla beans, with p-anisaldehyde as the most different in terms of concentration." \\ | By GC-MS and GC-O, 78 odorants were identified in traditionally cured Bourbon and Ungandan vanilla bean extracts. Vanillin was the most abundant followed by guaiacol (105/169ppm) and the two isomers of 2,3-butandiol (36/46ppm; plus their acetals with vanillin 30/14ppm). In the range of 1-10ppm were 3-methyl-2-butanone, acetoin, isovaleric acid, γ-butyrolactone, phenol, pantolactone, benzyl alcohol, 4-methylphenol, octanol, phenylethanol, benzoic acid, octanoic acid, 4-methylguaiacol, methyl salicylate, p-anisaldehyde, nonanoic acid, anisyl alcohol, cinnamyl alcohol, isovanillin, cinnamic acid, ethyl cinnamate, acetovanillone, methyl vanillate, cis-18-heptacosene-2,4-dione, and cis-20-nonacosene-2,4-dione. Carvacrol and β-damascenone were only found in Ugandan beans. Among the twenty-three most powerful odorants (medium or strong odor intensity, but <= 0.05ppm) were 3,5-octadien-2-one, nonanol, γ-octalactone, 4-allylphenol, heliotropine, methyl decanoate, β-damascenone, and some nitrogen-containing compounds. "Interestingly, of the six more concentrated strong odorants, namely, acetic acid, methyl salicylate, p-anisaldehyde, methyl trans-cinnamate, trans-cinnamic acid, and methylparaben, five were more abundant in the Ugandan vanilla beans, with p-anisaldehyde as the most different in terms of concentration." \\ |