title: Volatile composition and sensory properties of Vanilla × tahitensis bring new insights for vanilla quality control.
abstract: BACKGROUND
  Vanilla × tahitensis produced in French Polynesia has a unique flavour among vanilla species. However, data on volatiles and sensory properties remain limited. In this study, the volatile composition and sensory properties of V. × tahitensis from three Polynesian cultivars and two origins (French Polynesia/Papua New Guinea) were determined by gas chromatography-mass spectrometry and quantitative descriptive analysis, respectively, and compared to Vanilla planifolia.
  
  
  RESULTS
  Vanilla species, origins and cultivars were differentiated by their volatile and sensory profiles using principal component analysis. The V. × tahitensis flavour from French Polynesia was characterized by a well-balanced sensory profile, having strong anise and caramel notes due to high levels of anisyl compounds. V. × tahitensis from Papua New Guinea was distinct from that of French Polynesia, having strong spicy, fruity, brown rum notes due to p-vinylguaiacol, p-cresol and esters. Vanilla planifolia showed stronger phenolic, woody, smoky notes due to guaiacol, creosol and phenol, which were found to be biomarkers of the species. Vanilla sensory properties were linked by partial least squares regression to key volatile compounds like guaiacol or creosol, which are indicators of lower quality.
  
  
  CONCLUSIONS
  This study brings new insights to vanilla quality control, with a focus on key volatile compounds, irrespective of origin.
authors.affiliation: Equipe EIMS (Etude Intégrée des Métabolites Secondaires), UMR 241 EIO, Université de la Polynésie Française, 98702 Faaa, Tahiti, French Polynesia.|Département Recherche et Développement, Etablissement Vanille de Tahiti, 98735 Raiatea, French Polynesia.
authors.forename: Christel
authors.initials: C
authors.lastname: Brunschwig
authors.affiliation: Department of Analytical Flavour Chemistry, Kerry Ingredients and Flavours, 06131 Grasse, France.
authors.forename: Sophie
authors.initials: S
authors.lastname: Rochard
authors.affiliation: Department of Analytical Flavour Chemistry, Kerry Ingredients and Flavours, 06131 Grasse, France.
authors.forename: Alexandre
authors.initials: A
authors.lastname: Pierrat
authors.affiliation: Department of Analytical Flavour Chemistry, Kerry Ingredients and Flavours, 06131 Grasse, France.
authors.forename: Anne
authors.initials: A
authors.lastname: Rouger
authors.affiliation: Department of Analytical Flavour Chemistry, Kerry Ingredients and Flavours, 06131 Grasse, France.
authors.forename: Perrine
authors.initials: P
authors.lastname: Senger-Emonnot
authors.affiliation: Department of Analytical Flavour Chemistry, Kerry Ingredients and Flavours, 06131 Grasse, France.|ERINI Institute, 06130 Grasse, France.
authors.forename: Gérard
authors.initials: G
authors.lastname: George
authors.affiliation: Equipe EIMS (Etude Intégrée des Métabolites Secondaires), UMR 241 EIO, Université de la Polynésie Française, 98702 Faaa, Tahiti, French Polynesia.
authors.forename: Phila
authors.initials: P
authors.lastname: Raharivelomanana
mesh_terms: D000840:Anisoles / Q000032:analysis; D003408:Cresols / Q000032:analysis; D005421:Flavoring Agents / Q000032:analysis; D008401:Gas Chromatography-Mass Spectrometry; D006139:Guaiacol / Q000032:analysis; D010219:Papua New Guinea; D010636:Phenols / Q000032:analysis; D010936:Plant Extracts / Q000737:chemistry; D011114:Polynesia; D011786:Quality Control; D012677:Sensation; D012903:Smell; D013045:Species Specificity; D013649:Taste; D031669:Vanilla / Q000737:chemistry* / Q000145:classification*; D055549:Volatile Organic Compounds / Q000032:analysis*
chemical_list: D000840:Anisoles; D003408:Cresols; D005421:Flavoring Agents; D010636:Phenols; D010936:Plant Extracts; D055549:Volatile Organic Compounds; C032538:4-cresol; D006139:Guaiacol; C025390:creosol
keywords: GC-MS; Vanilla planifolia; Vanilla ×tahitensis; quality control; sensory analysis