Contribution of Bacillus Isolates to the Flavor Profiles of Vanilla Beans Assessed through Aroma Analysis and ChemometricsReportar como inadecuado




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1

Spice and Beverage Research Institute, CATAS, Wanning 571533, Hainan, China

2

College of Bioscience and Technology, Qiongzhou University, Sanya 572022, Hainan, China

3

College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, Hubei, China





*

Author to whom correspondence should be addressed.



Academic Editor: Luca Forti

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. View Full-Text

Keywords: vanilla; flavor profile; Bacillus; sensory analysis vanilla; flavor profile; Bacillus; sensory analysis





Autor: Fenglin Gu 1,* , Yonggan Chen 1,2,3, Yiming Fang 1, Guiping Wu 1 and Lehe Tan 1

Fuente: http://mdpi.com/



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