New insight on the genesis and fate of odor-active compounds in vanilla beans (Vanilla planifolia G. Jackson) during traditional curing
| Autor: | Ziya Günata, Eric Odoux, Araceli Pérez Silva, Jean-Paul Lepoutre |
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| Přispěvatelé: | Instituto tecnologico de Tuxtepec, Démarche intégrée pour l'obtention d'aliments de qualité (UMR Qualisud), Centre de Coopération Internationale en Recherche Agronomique pour le Développement (Cirad)-Université Montpellier 1 (UM1)-Université Montpellier 2 - Sciences et Techniques (UM2)-Centre international d'études supérieures en sciences agronomiques (Montpellier SupAgro)-Avignon Université (AU)-Université de La Réunion (UR)-Université de Montpellier (UM)-Institut national d’études supérieures agronomiques de Montpellier (Montpellier SupAgro), Institut national d'enseignement supérieur pour l'agriculture, l'alimentation et l'environnement (Institut Agro)-Institut national d'enseignement supérieur pour l'agriculture, l'alimentation et l'environnement (Institut Agro), Sciences Pour l'Oenologie (SPO), Institut national d’études supérieures agronomiques de Montpellier (Montpellier SupAgro), Institut national d'enseignement supérieur pour l'agriculture, l'alimentation et l'environnement (Institut Agro)-Institut national d'enseignement supérieur pour l'agriculture, l'alimentation et l'environnement (Institut Agro)-Université Montpellier 1 (UM1)-Université de Montpellier (UM)-Institut National de la Recherche Agronomique (INRA) |
| Jazyk: | angličtina |
| Rok vydání: | 2011 |
| Předmět: |
Ketone
Glucoside odor-active compounds glucosides food science and technology Hydrolyse enzymatique Alcohol 01 natural sciences Hydrolysis chemistry.chemical_compound 0404 agricultural biotechnology Q02 - Traitement et conservation des produits alimentaires [SDV.IDA]Life Sciences [q-bio]/Food engineering Organic chemistry interconversion Vanille Q04 - Composition des produits alimentaires Aroma Curing (chemistry) chemistry.chemical_classification biology Chemistry 010401 analytical chemistry 04 agricultural and veterinary sciences Composé aromatique biology.organism_classification 040401 food science traditional curing 0104 chemical sciences Vanilla planifolia Odor hydrolysis vanilla planifolia Technologie traditionnelle Food Science |
| Zdroj: | Food Research International Food Research International, Elsevier, 2011, 44 (9), pp.2930-2937. ⟨10.1016/j.foodres.2011.06.048⟩ |
| ISSN: | 0963-9969 |
| Popis: | International audience; Green vanilla beans were subjected to the traditional curing process in Mexico. Odor-active potential from beans including 23 compounds was monitored through the analysis of both free and glucosidically bound volatiles. 8 of them were aliphatic aldehydes, acids, alcohol and ketone. 15 molecules were shikimate derivatives in which 13 were detected in glucosylated form. Some glucosides were efficiently hydrolyzed while some others partly or not at all after 90 days of curing. Moreover kinetics of hydrolysis of glucosides were not the same. A major part of glucovanillin was hydrolyzed at the first stages of curing while some other glucosides at the advanced stages. Data support hypothesis that hydrolysis of glucosides during curing is rather enzymatic origin than chemical one. Free shikimate derivatives or those liberated from glucosides are prone to chemical or enzymatic interconversions leading to a significant change in the aroma profile of cured vanilla. |
| Databáze: | OpenAIRE |
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