New insight on the genesis and fate of odor-active compounds in vanilla beans (Vanilla planifolia G. Jackson) during traditional curing

Food Research International

Volumn 44, Issue 9, 2011, Pages 2930-2937

  Pérez Silva, Araceli ^a   Gunata, Ziya ^b   Lepoutre, Jean Paul ^c   Odoux, Eric ^d  

^a Instituto Tecnológico de Tuxtepec   (Mexico)

^b UNIV MONTPELLIER   (France)

^c CEMAGREF   (France)

^d CIRAD   (France)

Author keywords

Glucosides; Hydrolysis; Interconversion; Odor active compounds; Traditional curing; Vanilla planifolia

Indexed keywords

GLUCOSIDES; INTERCONVERSION; ODOR-ACTIVE COMPOUND; TRADITIONAL CURING; VANILLA PLANIFOLIA;

ALDEHYDES; CARBOHYDRATES; HYDROLYSIS; KETONES; ODOR REMOVAL;

CURING;

VANILLA PLANIFOLIA;

EID: 80054701101     PISSN: 09639969     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodres.2011.06.048     Document Type: Article

References (42)

1. Adedeji J., Hartman T.G., Ho C.T. Flavor characterization of different varieties of vanilla beans. Perfumer and Flavorist 1993, 18:25-33.
2. Anklam E., Gaglione S., Müller A. Oxidation behavior of vanillin in dairy products. Food Chemistry 1997, 60:43-51.
3. Belitz H.D., Grosch W., Schieberle P. Food chemistry 2009, 191. Springer-Verlag, Berlin Heidelberg Germany.
4. Brillouet J.M., Odoux E. In vivo kinetics of β-glucosidase towards glucovanillin and related phenolic glucosides in heat-treated vanilla pod (Vanilla planifolia, Orchidacea). Fruits 2010, 65:85-95.
5. Brodelius P.E. Phenylpropanoid metabolism in suspension cultures of Vanilla planifolia Andr. V. High performance liquid chromatographic analysis of phenolic glycosides and aglycones in developing fruits. Phytochemical Analysis 1994, 5:27-31.
6. Capon B. Mechanism in carbohydrate chemistry. Chemical Reviews 1969, 69:407-445.
7. Dignum, M. (2002). Biochemistry of the processing of vanilla beans. Ph.D. Dissertation, University of Leiden. (103 pp.).
8. Dignum M.J.W., Kerler J., Verpoorte R. Vanilla curing under laboratory conditions. Food Chemistry 2002, 79:165-171.
9. Dignum M.J.W., van der Heijden R., Kerler J., Winkel C., Verpoorte R. Identification of glucosides in green beans of Vanilla planifolia Andrews and kinetics of vanilla β-glucosidase. Food Chemistry 2004, 85:199-205.
10. Frenkel C., Havkin-Frenkel D. The physics and chemistry of vanillin. Perfumer & Flavorist 2006, 31:28-36.
11. Galetto W.G., Hoffman P.G. Some benzyl ethers present in the extract of vanilla (Vanilla planifolia). Journal of Agricultural and Food Chemistry 1978, 26:195-197.
12. Gassenmeier K. Vanillin and xanthineoxidase - Key factors for the generation of a cardboard off-note in vanilla ice cream. Lebensmittel-Wissenschaft und-Technologie 2003, 36:99-103.
13. Gatfield I., Hilmer J.M., Weber B., Hammerschmidt F., Reiss I., Poutot G., et al. Chemical and biochemical changes occurring during the traditional Madagascan vanilla curing process. Perfumer & Flavorist 2007, 32:20-28.
14. Gatfield I., Reiss I., Krammer G., Schmidt C.O., Kindel G., Bertram H.J. Novel taste-active component of fermented vanilla beans. Perfumer & Flavorist 2006, 31:18-20.
15. Günata Y.Z., Bayonove C.L., Baumes R.L., Cordonnier R.E. The aroma of grapes. 1. Extraction and determination of free and glycosidically bounds fractions of some grape aroma components. Journal of Chromatography 1985, 331:83-90.
16. Hoffman P., Harmon A., Ford P., Zapf M., Weber A., King S., et al. Analytical approaches to vanilla quality and authentication. Vanilla, proceeding of the first international congress 2005, 41-49. Allured Publishing, Carol Stream. D. Havkin-Frenkel (Ed.).
17. Hösel W., Conn E.E. The aglycone specificity of plant β-glycosidases. Trends in Biochemical Sciences 1982, 7:219-221.
18. Vanilla [Vanilla fragrans (Salisbury) Ames]-Part 1: Specifications 1999, ISO 5565-1.
19. Kiridena W., Poole S., Poole C.F. Identification of 5-(hydroxymethyl)-2-furfural in vanilla extracts. Journal of Planar Chromatography 1994, 7:273-277.
20. Klimes I., Lamparsky D. Vanilla volatiles - A comprehensive analysis. International Flavours and Food Additives 1976, 7(272-273):291.
21. Lapeyre-Montes F., Conéjéro G., Verdeil J.L., Odoux E. Anatomy and biochemistry of vanilla bean development (Vanilla planifolia G. Jackson). Vanilla 2010, 149-171. CRC Press, Boca Raton. E. Odoux, M. Grisoni (Eds.).
22. Nakazawa Y., Wada R., Izumitani M., Fernandez I.R., Vierma D.F., Naito T., et al. Studies on the vanilla flavours for food processing III. Characteristics of natural vanilla flavours from several beans produced in the some countries of the world. Japanese Journal of Dairy and Food Science 1981, 30:116-123.
23. Odoux E. Changes in vanillin and glucovanillin concentrations during the various stages of the process traditionally used for curing Vanilla fragrans beans in Réunion. Fruits 2000, 55:119-125.
24. Odoux E. Vanilla curing. Vanilla 2010, 173-188. CRC Press, Boca Raton. E. Odoux, M. Grisoni (Eds.).
25. Odoux E., Brillouet J.M. Anatomy, histochemistry, and biochemistry of glucovanillin, oleoresin, and mucilage accumulation sites in green mature vanilla pod (Vanilla planifolia; Orchidaceae): A comprehensive and critical re-examination. Fruits 2009, 64:221-241.
26. Odoux E., Escoute J., Verdeil J.L. The relation between glucovanillin, β-d-glucosidase activity and cellular compartmentation during the senescence, freezing and traditional curing of vanilla beans. Annals of Applied Biology 2006, 149:43-52.
27. Odoux E., Escoute J., Verdeil J.L., Brillouet J.M. Localization of β-d-glucosidase activity and glucovanillin in vanilla bean (Vanilla planifolia Andrews). Annals of Botany 2003, 92:437-444.
28. Palama T.L., Khatib A., Choi Y.H., Payet B., Fock I., Verpoorte R., et al. Metabolic changes in different developmental stages of Vanilla planifolia pods. Journal of Agricultural and Food Chemistry 2009, 57:7651-7658.
29. Pérez-Silva A., Odoux E., Brat P., Ribeyre F., Rodriguez-Jimenez G., Robles-Olvera V., et al. 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 2006, 99:728-735.
30. Ramaroson-Raonizafinimanana B., Gaydou E.M., Bombarda I. Hydrocarbons from three Vanilla bean species: V. fragrans, V. madagascariensis, and V. tahitensis. Journal of Agricultural and Food Chemistry 1997, 45:2542-2545.
31. Ranadive A.S. Vanilla - Cultivation, curing, chemistry, technology and commercial products. Spices, herbs and edible fungi 1994, 517-577. Elsevier, Amsterdam. G. Charalambous (Ed.).
32. Röling W.F.M., Kerler J., Braster M., Apriyantono A., Stam H., Van Verseveld H.M. Microorganisms with a taste for vanilla: Microbial ecology of traditional indonesian vanilla curing. Applied and Environmental Microbiology 2001, 67:1995-2003.
33. Samah A., Ibrahim N., Alimon H., Karim Abdul I.M. Comparative studies of fermentation products of cocoa beans. World Journal of Microbiology and Biotechnology 1993, 9:381-382.
34. Schulte-Elte K.H., Gautschi F., Renold W., Hauser A., Fankhauser P., Limacher J., et al. Vitispiranes, important constituents of vanilla aroma. Helvetica Chimica Acta 1978, 61:1125-1133.
35. Schwan R.F., Wheals A.E. The microbiology of cocoa fermentation and its role in chocolate quality. CRC Critical Reviews in Food Science and Nutrition 2004, 44:205-221.
36. Schwarz B., Hofmann T. Identification of novel orosensory active molecules in cured vanilla beans (Vanilla planifolia). Journal of Agricultural and Food Chemistry 2009, 57:3729-3737.
37. Shankaracharya N.B., Natarajan C.P. Vanilla-Chemistry, technology and uses. Indian Food Packer 1973, 27:29-36.
38. Sostaric T., Boyce M.C., Spickett E.E. Analysis of the volatile compounds in vanilla extracts and flavorings by solid-phase microextraction and gas chromatography. Journal of Agricultural and Food Chemistry 2000, 48:5802-5807.
39. Theodose R. Traditional methods of vanilla preparation and their improvement. Tropical Science 1973, 15:47-57.
40. Verdoucq L., Czjzek M., Moriniere J., Bevan D.R., Esen A. Mutational and structural analysis of aglycone specificity in maize and sorghum β-glucosidases. The Journal of Biological Chemistry 2003, 278:25055-25062.
41. Vidal J.P., Fort J.J., Gaultier P., Richard H. Vanilla aroma extraction by dense carbon dioxide. Sciences des Aliments 1989, 9:89-100.
42. Werkhoff P., Güntert M. Identification of some esters compounds in Bourbon vanilla beans. Lebensmittel-Wissenschaft und-Technologie 1997, 30:429-431.