title: Contribution of Bacillus Isolates to the Flavor Profiles of Vanilla Beans Assessed through Aroma Analysis and Chemometrics.
abstract: Colonizing Bacillus in vanilla (Vanilla planifolia Andrews) beans is involved in glucovanillin hydrolysis and vanillin formation during conventional curing. The flavor profiles of vanilla beans under Bacillus-assisted curing were analyzed through gas chromatography-mass spectrometry, electronic nose, and quantitative sensory analysis. The flavor profiles were analytically compared among the vanilla beans under Bacillus-assisted curing, conventional curing, and non-microorganism-assisted curing. Vanilla beans added with Bacillus vanillea XY18 and Bacillus subtilis XY20 contained higher vanillin (3.58%±0.05% and 3.48%±0.10%, respectively) than vanilla beans that underwent non-microorganism-assisted curing and conventional curing (3.09%±0.14% and 3.21%±0.15%, respectively). Forty-two volatiles were identified from endogenous vanilla metabolism. Five other compounds were identified from exogenous Bacillus metabolism. Electronic nose data confirmed that vanilla flavors produced through the different curing processes were easily distinguished. Quantitative sensory analysis confirmed that Bacillus-assisted curing increased vanillin production without generating any unpleasant sensory attribute. Partial least squares regression further provided a correlation model of different measurements. Overall, we comparatively analyzed the flavor profiles of vanilla beans under Bacillus-assisted curing, indirectly demonstrated the mechanism of vanilla flavor formation by microbes.
authors.affiliation: Spice and Beverage Research Institute, CATAS, Wanning 571533, Hainan, China. xiaogu4117@163.com.
authors.forename: Fenglin
authors.initials: F
authors.lastname: Gu
authors.affiliation: Spice and Beverage Research Institute, CATAS, Wanning 571533, Hainan, China. yonggan2006@163.com.|College of Bioscience and Technology, Qiongzhou University, Sanya 572022, Hainan, China. yonggan2006@163.com.|College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, Hubei, China. yonggan2006@163.com.
authors.forename: Yonggan
authors.initials: Y
authors.lastname: Chen
authors.affiliation: Spice and Beverage Research Institute, CATAS, Wanning 571533, Hainan, China. fym870902@163.com.
authors.forename: Yiming
authors.initials: Y
authors.lastname: Fang
authors.affiliation: Spice and Beverage Research Institute, CATAS, Wanning 571533, Hainan, China. guiping81@163.com.
authors.forename: Guiping
authors.initials: G
authors.lastname: Wu
authors.affiliation: Spice and Beverage Research Institute, CATAS, Wanning 571533, Hainan, China. tlh3687@163.com.
authors.forename: Lehe
authors.initials: L
authors.lastname: Tan
mesh_terms: D001407:Bacillus / Q000378:metabolism; D001412:Bacillus subtilis / Q000378:metabolism; D001547:Benzaldehydes / Q000032:analysis*; D062609:Electronic Nose; D005421:Flavoring Agents / Q000032:analysis*; D005524:Food Technology / Q000379:methods; D008401:Gas Chromatography-Mass Spectrometry; D006801:Humans; D006868:Hydrolysis; D012639:Seeds / Q000737:chemistry*; D012903:Smell / Q000502:physiology; D031669:Vanilla / Q000737:chemistry*; D055549:Volatile Organic Compounds / Q000032:analysis*
chemical_list: D001547:Benzaldehydes; D005421:Flavoring Agents; D055549:Volatile Organic Compounds; C443341:glucovanillin
keywords: Bacillus; flavor profile; sensory analysis; vanilla