https://scholars.lib.ntu.edu.tw/handle/123456789/605784
標題: | New insights on volatile components of vanilla planifolia cultivated in taiwan | 作者: | Yeh C.-H KAI-YI CHEN Chou C.-Y Liao H.-Y Chen H.-C. |
關鍵字: | GC-FID;Headspace solid-phase microextraction (HS-SPME);Vanilla;Volatile components;benzaldehyde derivative;flavoring agent;plant extract;vanillin;volatile organic compound;agriculture;chemistry;gas chromatography;isolation and purification;mass fragmentography;metabolism;procedures;solid phase microextraction;Taiwan;Agriculture;Benzaldehydes;Chromatography, Gas;Flavoring Agents;Gas Chromatography-Mass Spectrometry;Plant Extracts;Solid Phase Microextraction;Volatile Organic Compounds | 公開日期: | 2021 | 卷: | 26 | 期: | 12 | 來源出版物: | Molecules | 摘要: | Vanilla (Vanilla planifolia) is a precious natural flavoring that is commonly used through-out the world. In the past, all vanilla used in Taiwan was imported; however, recent breakthroughs in cultivation and processing technology have allowed Taiwan to produce its own supply of vanilla. In this study, headspace solid-phase microextraction (HS-SPME) combined with GC-FID and GC-MS was used to analyze the volatile components of vanilla from different origins produced in Taiwan under different cultivation and processing conditions. The results of our study revealed that when comparing different harvest maturities, the composition diversity and total volatile content were both higher when the pods were matured for more than 38 weeks. When comparing different killing conditions, we observed that the highest vanillin percentage was present after vanilla pods were killed three times in 65 °C treatments for 1 min each. From the experiment examining the addition of different strains, the PCA results revealed that the volatiles of vanilla that was processed with Dekkera bruxellensis and Bacillus subtilis was clearly distinguished from which obtained by processing with the other strains. Vanilla processed with B. subtilis contained 2-ethyl-1-hexanol, and this was not detected in other vanillas. Finally, when comparing the vanillin percentage from seven different regions in Taiwan, vanilla percentage from Taitung and Taoyuan Longtan were the high-est. ? 2021 by the authors. Licensee MDPI, Basel, Switzerland. |
URI: | https://www.scopus.com/inward/record.uri?eid=2-s2.0-85108607574&doi=10.3390%2fmolecules26123608&partnerID=40&md5=139f5ce15d73aff2c3b85fc77129222a https://scholars.lib.ntu.edu.tw/handle/123456789/605784 |
ISSN: | 14203049 | DOI: | 10.3390/molecules26123608 |
顯示於: | 農藝學系 |
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