Contribution of Bacillus Isolates to the Flavor Profiles of Vanilla Beans Assessed through Aroma Analysis and Chemometrics

Contribution of Bacillus Isolates to the Flavor Profiles of Vanilla Beans Assessed through Aroma Analysis and Chemometrics

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...

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Bibliographic Details
Main Authors: Fenglin Gu, Yonggan Chen, Yiming Fang, Guiping Wu, Lehe Tan
Format: Article
Language:English
Published: MDPI AG 2015-10-01
Series:Molecules
Subjects:
vanilla
flavor profile
Bacillus
sensory analysis
Online Access:http://www.mdpi.com/1420-3049/20/10/18422

Internet

http://www.mdpi.com/1420-3049/20/10/18422

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