Effects of storage time and temperature on the aroma quality and color of vanilla beans (Vanilla planifolia) from Taiwan

• Published in: Food Chemistry: X Vol. 24; p. 101761
• Main Authors: Yeh, Chih-Hsin, Chou, Chia-Yi, Yang, Kai-Min, Wu, Chin-Sheng, Chu, Lee-Ping, Hsu, Yu-Ling, Chen, Hsin-Chun
• Format: Journal Article
• Language: English
• Published: Elsevier Ltd 01.12.2024; Elsevier
• Subjects: GC–MS; HS-SPME; Storage; vanilla planifolia; Volatile compounds; GC–MS; vanilla planifolia; Storage; Volatile compounds; HS-SPME
• ISSN: 2590-1575; 2590-1575
• DOI: 10.1016/j.fochx.2024.101761

This study investigated the effects of different storage times (0–24 months) and temperatures (−20 °C, 4 °C, 25 °C, and 35 °C) on the volatile compounds and color of vanilla beans from Taiwan using ISO 5565-1:1999 as the commercial quality indicators. The vanillin level was highest at −20 °C for 6 months (p < 0.05) and no color-perceived differences (ΔE < 1). At 35 °C, lipid metabolism, enzymatic oxidation, and Maillard reaction products, such as 2-acetylpyrrole and 5-hydroxymethylfurfural, were detected after 18 months of storage, leading to significant color-perceived differences (ΔE > 5) and changes in the odor profile, which did not meet ISO standards. To sum up, as the storage temperature and duration increased, oxidative metabolites increased. Furthermore, storage at −20 °C or 4 °C is stable, but considering vanillin quality, the storage temperature of −20 °C can extend the storage period by 12 months. •Vanilla beans stored at −20 °C for 6 months showed the highest vanillin levels.•Lowest phenolic content was stored at −20 °C.•Storage at 35 °C enhanced lipid metabolism and Millard reaction.•Nonanal and 3,5-octadien-2-one levels can indicate oxidation.•Samples stored at −20 °C and 4 °C meet ISO 335565–1:1999 color standards.