Volatile composition and sensory properties of Vanilla x tahitensis bring new insights for vanilla quality control
Résumé
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.
CONCLUSION
This study brings new insights to vanilla quality control, with a focus on key volatile compounds, irrespective of origin