New insights on volatile components of vanilla planifolia cultivated in taiwan
Journal
Molecules
Journal Volume
26
Journal Issue
12
Date Issued
2021
Author(s)
Abstract
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.
Subjects
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
Type
journal article