Odor-active compounds of Tahitian vanilla flavor

• Published in: Food research international Vol. 46; no. 1; pp. 148 - 157
• Main Authors: Brunschwig, C., Senger-Emonnot, P., Aubanel, M.-L., Pierrat, A., George, G., Rochard, S., Raharivelomanana, P.
• Format: Journal Article
• Language: English
• Published: Kidlington Elsevier Ltd 01-04-2012; Elsevier
• Subjects: Aroma and flavouring agent industries; Biological and medical sciences; CHARM; Flavor; Food industries; Fundamental and applied biological sciences. Psychology; GC–O; Odor active compounds; OSME; Tahitian vanilla; Vanilla; Vanilla × tahitensis; Odor active compounds; Tahitian vanilla; Vanilla ×tahitensis; CHARM; OSME; Flavor; GC–O; Monocotyledones; Vanilla; Spice; GC―O; Orchidaceae; Vanilla xtahitensis; Angiospermae; Vanilla (food); Spermatophyta; Odor
• ISSN: 0963-9969; 1873-7145
• DOI: 10.1016/j.foodres.2011.12.006

Gas Chromatography–Olfactometry was performed on Tahitian vanilla extracts in order to highlight its flavor specificity. The results stressed that Tahitian vanilla flavor was very rich. 61 odorant zones were identified, 38 of them were attributed to an odor-active component. Among them, anisaldehyde and guaiacol were found to be the key flavor compounds of Tahitian vanilla. They were representative of the predominant “spicy-anise” and “phenolic” odor families. Moreover, three cultivars of Tahitian vanilla were characterized thanks to their GC–O profile, highlighting the diversity existing among Tahitian vanilla flavor, and providing prospects for valorizing them as well.
► GC-O analysis performed on Vanilla × tahitensis flavor. ► Detection of 61 odorant zones and identification of 38 odor active compounds. ► Anisaldehyde and guaiacol are key components of the complex Tahitian vanilla flavor. ► Each Polynesian cultivar shows a specific “sensory fingerprint”.