| Autor: |
Ravier A; Institut Supérieur International du Parfum, de la Cosmétique et de l'Aromatique Alimentaire (ISIPCA), 34-36 Rue du Parc de Clagny, F-78000 Versailles, France., Chalut P; Institut Supérieur International du Parfum, de la Cosmétique et de l'Aromatique Alimentaire (ISIPCA), 34-36 Rue du Parc de Clagny, F-78000 Versailles, France., Belarbi S; Institut Supérieur International du Parfum, de la Cosmétique et de l'Aromatique Alimentaire (ISIPCA), 34-36 Rue du Parc de Clagny, F-78000 Versailles, France., Santerre C; Institut Supérieur International du Parfum, de la Cosmétique et de l'Aromatique Alimentaire (ISIPCA), 34-36 Rue du Parc de Clagny, F-78000 Versailles, France., Vallet N; Institut Supérieur International du Parfum, de la Cosmétique et de l'Aromatique Alimentaire (ISIPCA), 34-36 Rue du Parc de Clagny, F-78000 Versailles, France., Nhouchi Z; Institut Supérieur International du Parfum, de la Cosmétique et de l'Aromatique Alimentaire (ISIPCA), 34-36 Rue du Parc de Clagny, F-78000 Versailles, France. |
| Abstrakt: |
Vanilla production in Guadeloupe is expanding. The main species grown is Vanilla planifolia , but other species such as Vanilla pompona are also present and required by industries. To upgrade the value of vanilla production on this Caribbean Island, this study was performed to evaluate the aromatic specifies of these vanilla species according to the length of the post-harvest period (2 months and 9 months). For this purpose, Vanilla planifolia and Vanilla pompona were compared through scald and scarification transformation processes, as well as two different refining times (T1 and T2). For chemical characterization, 0.1 g of vanilla bean seeds was used for SMPE/GC-MS measurements, while 0.05 g of vanilla samples was subjected to infusion in milk (0.15%) for sensory evaluation. The latter involved generation of terms of aroma through olfaction and gustation sessions. The chemical results showed a significant difference between the two species, where vanillin was mostly present in Vanilla planifolia , unlike Vanilla pompona , where it was mainly rich in 4-methoxybenzyl alcohol. Interestingly, the second refining time was characterized by the appearance of two major components, 1,3-octadien and acetic acid. For sensory analysis, all the vanillas exhibited a high diversity of aromas including " sweet ", " gourmand ", " spicy " flavors and so on. The application of factorial correspondence analysis (FAC) as well as the agglomerative hierarchical clustering (AHC) showed differences between the vanilla samples according to both the species and refining time. The combination of these analyses makes it possible to establish a chemical and organoleptic profile of vanillas. Varietal and processing factors both have a major impact on the aroma profile of vanillas. |
