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Food Science and Technology Research
Vol. 22 (2016) No. 6 p. 811-816

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http://doi.org/10.3136/fstr.22.811

Original papers

The aroma concentrates of three different cultivars of vanilla bean were prepared by combining the solvent extraction and solvent assisted flavor evaporation (SAFE) techniques. Aroma extract dilution analysis (AEDA) of the volatile fraction revealed 36 odorants, including nine newly identified vanilla odorants, which were identified or tentatively identified from the 49 odor-active peaks with FD factors between 41 and 49. Based on these results, it was proposed that the potent odorants, except for vanillin, were able to influence the characteristic flavor of vanilla beans from different growing regions.

Copyright © 2016 by Japanese Society for Food Science and Technology

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