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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| Format: | Article |
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MDPI AG
2015-10-01
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| Series: | Molecules |
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| Online Access: | http://www.mdpi.com/1420-3049/20/10/18422 |
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| author | Fenglin Gu Yonggan Chen Yiming Fang Guiping Wu Lehe Tan |
| author_facet | Fenglin Gu Yonggan Chen Yiming Fang Guiping Wu Lehe Tan |
| author_sort | Fenglin Gu |
| collection | DOAJ |
| description | 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. |
| first_indexed | 2024-12-19T07:52:58Z |
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| id | doaj.art-9893d261b2a14cfcb8c0700732184af2 |
| institution | Directory Open Access Journal |
| issn | 1420-3049 |
| language | English |
| last_indexed | 2024-12-19T07:52:58Z |
| publishDate | 2015-10-01 |
| publisher | MDPI AG |
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| series | Molecules |
| spelling | doaj.art-9893d261b2a14cfcb8c0700732184af22022-12-21T20:30:04ZengMDPI AGMolecules1420-30492015-10-012010184221843610.3390/molecules201018422molecules201018422Contribution of Bacillus Isolates to the Flavor Profiles of Vanilla Beans Assessed through Aroma Analysis and ChemometricsFenglin Gu0Yonggan Chen1Yiming Fang2Guiping Wu3Lehe Tan4Spice and Beverage Research Institute, CATAS, Wanning 571533, Hainan, ChinaSpice and Beverage Research Institute, CATAS, Wanning 571533, Hainan, ChinaSpice and Beverage Research Institute, CATAS, Wanning 571533, Hainan, ChinaSpice and Beverage Research Institute, CATAS, Wanning 571533, Hainan, ChinaSpice and Beverage Research Institute, CATAS, Wanning 571533, Hainan, ChinaColonizing 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.http://www.mdpi.com/1420-3049/20/10/18422vanillaflavor profileBacillussensory analysis |
| spellingShingle | Fenglin Gu Yonggan Chen Yiming Fang Guiping Wu Lehe Tan Contribution of Bacillus Isolates to the Flavor Profiles of Vanilla Beans Assessed through Aroma Analysis and Chemometrics Molecules vanilla flavor profile Bacillus sensory analysis |
| title | Contribution of Bacillus Isolates to the Flavor Profiles of Vanilla Beans Assessed through Aroma Analysis and Chemometrics |
| title_full | Contribution of Bacillus Isolates to the Flavor Profiles of Vanilla Beans Assessed through Aroma Analysis and Chemometrics |
| title_fullStr | Contribution of Bacillus Isolates to the Flavor Profiles of Vanilla Beans Assessed through Aroma Analysis and Chemometrics |
| title_full_unstemmed | Contribution of Bacillus Isolates to the Flavor Profiles of Vanilla Beans Assessed through Aroma Analysis and Chemometrics |
| title_short | Contribution of Bacillus Isolates to the Flavor Profiles of Vanilla Beans Assessed through Aroma Analysis and Chemometrics |
| title_sort | contribution of bacillus isolates to the flavor profiles of vanilla beans assessed through aroma analysis and chemometrics |
| topic | vanilla flavor profile Bacillus sensory analysis |
| url | http://www.mdpi.com/1420-3049/20/10/18422 |
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