Biotic elicitors enhance flavour compounds during accelerated curing of vanilla beans

Autor:	L. Venkatachalam, Prakash Maya, R. V. Sreedhar, N. Bhagyalakshmi, K. Roohie
Rok vydání:	2009
Předmět:	Accelerated curing Curing (food preservation) biology Chemistry Vanillin Flavour food and beverages General Medicine biology.organism_classification Analytical Chemistry Elicitor chemistry.chemical_compound Vanilla planifolia Food science Legume Flavor Food Science
Zdroj:	Food Chemistry. 112:461-468
ISSN:	0308-8146
Popis:	Food-grade elicitors, selected after an initial screening, were used in combination with pre-treatments for the accelerated curing of beans. When acetone dried red beet elicitor – a rich source of peroxidase (98,500 U g −1 dry weight) was used, 2.65% vanillin was formed in 10 days, which was 1.7-fold higher than in control beans (blanched + scarified) of this study and 3.23-fold higher than the conventional curing (0.82%). HPLC analysis of elicitor-treated samples showed the formation of almost all the major compounds found in the conventionally cured beans (cured for 3–6 months) with better sensorial properties. These observations appear useful for developing a rapid process for the curing of vanilla beans.
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_________::44984ce1ccb655c762e6d8eb4056a934 https://doi.org/10.1016/j.foodchem.2008.05.108 Zobrazit plný text záznamu Full Text from ScienceDirect