GC-MS and GC-olfactometry analysis of aroma compounds in a representative organic aroma extract from cured vanilla (Vanilla planifolia G. Jackson) beans

Food Chemistry

Volumn 99, Issue 4, 2006, Pages 728-735

  Perez Silva A ^a,d   Odoux, E ^a   Brat, P ^a   Ribeyre, F ^a   Rodriguez Jimenes, G ^b   Robles Olvera, V ^b   Garcia Alvarado M A ^b   Gunata Z ^c  

^a CIRAD   (France)

^b INSTITUTO TECNOLÓGICO DE VERACRUZ   (Mexico)

^c UNIV MONTPELLIER   (France)

^d Instituto Tecnológico de Tuxtepec ^*  (Mexico)

Author keywords

Aroma analysis; Cured vanilla beans; Gas chromatography olfactometry; Representative aroma extract; Vanilla planifolia

Indexed keywords

ALCOHOL DERIVATIVE; ALIPHATIC CARBOXYLIC ACID; APOCYNIN; AROMATIC CARBOXYLIC ACID; ETHER; FLAVORING AGENT; GUAIACOL; METHYLGUAIACOL; ORGANIC SOLVENT; PENTANE; PHENOL DERIVATIVE; PLANT EXTRACT; UNCLASSIFIED DRUG; VANILLIN;

ARTICLE; BEAN; CONTROLLED STUDY; EXTRACTION; GAS CHROMATOGRAPHY; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; MASS SPECTROMETRY; NONHUMAN; OLFACTOMETRY; SENSORY ANALYSIS; SENSORY EVALUATION; VANILLA;

VANILLA PLANIFOLIA;

EID: 33747430549     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2005.08.050     Document Type: Article

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