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

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 m...