title: Identification of the key odorants in Tahitian cured vanilla beans (Vanilla tahitensis) by GC-MS and an aroma extract dilution analysis.
abstract: The key odorants of Tahitian vanilla beans (Vanilla tahitensis) were characterized by a sensory evaluation, aroma extract dilution analysis (AEDA), quantification, and aroma reconstitution. Vanillin and anisaldehyde were identified in the same highest flavor dilution (FD) factor as the most characteristic odor-active compounds in Tahitian vanilla beans, followed by anisyl alcohol and anisyl acetate. Vanillin and anisyl alcohol were by far the most abundant odorants present with the highest concentration in the beans, followed by acetic acid, anisaldehyde, and anisyl acetate. A sensory evaluation of Tahitian vanilla beans and its reconstitute aroma concentrate characterized both samples as similar. These results indicated vanillin, anisaldehyde, anisyl alcohol, and anisyl acetate to be the key odorants in Tahitian vanilla beans. 3-Methylnonane-2,4-dione were identified for the first time in vanilla beans. β-Damascenone and phenylacetic acid were identified for the first time in Tahitian vanilla beans.
authors.affiliation: Technical Research Institute, R&D Center, T. Hasegawa Co., Ltd., Kawasaki, Kanagawa, Japan. makoto_takahashi@t-hasegawa.co.jp
authors.forename: Makoto
authors.initials: M
authors.lastname: Takahashi
authors.forename: Yoko
authors.initials: Y
authors.lastname: Inai
authors.forename: Norio
authors.initials: N
authors.lastname: Miyazawa
authors.forename: Yoshiko
authors.initials: Y
authors.lastname: Kurobayashi
authors.forename: Akira
authors.initials: A
authors.lastname: Fujita
mesh_terms: D005260:Female; D005511:Food Handling; D008401:Gas Chromatography-Mass Spectrometry; D006801:Humans; D008297:Male; D009812:Odorants / Q000032:analysis*; D010936:Plant Extracts / Q000737:chemistry* / Q000494:pharmacology; D012677:Sensation / Q000187:drug effects; D031669:Vanilla / Q000737:chemistry*
chemical_list: D010936:Plant Extracts