Effects of Different Extraction Methods on Vanilla Aroma

• Published in: Molecules (Basel, Switzerland) Vol. 27; no. 14; p. 4593
• Main Authors: Yeh, Chih-Hsin, Chou, Chia-Yi, Wu, Chin-Sheng, Chu, Lee-Ping, Huang, Wei-Juan, Chen, Hsin-Chun
• Format: Journal Article
• Language: English
• Published: Basel MDPI AG 19.07.2022; MDPI
• Subjects: Acids; Alcohol; Chromatography; Experiments; GC-MS; HS-SPME; Hydrocarbons; Methods; Oils & fats; Phenols; SDE; Solvents; vanilla; VOCs; volatile components; Volatile organic compounds; Volatility
• ISSN: 1420-3049; 1420-3049
• DOI: 10.3390/molecules27144593

To establish the analytic conditions for examining the aroma quality of vanilla pods, we compared different extraction methods and identified a suitable option. We utilized headspace solid-phase microextraction (HS-SPME), steam distillation (SD), simultaneous steam distillation (SDE) and alcoholic extraction combined with gas chromatography (GC) and gas chromatography–mass spectrometry (GC-MS) to identify volatile components of vanilla pods. A total of 84 volatile compounds were identified in this experiment, of which SDE could identify the most volatile compounds, with a total of 51 species, followed by HS-SPME, with a total of 28 species. Ten volatile compounds were identified by extraction with a minimum of 35% alcohol. HS-SPME extraction provided the highest total aroma peak areas, and the peak areas of aldehydes, furans, alcohols, monoterpenes and phenols compounds were several times higher than those of the other extraction methods. The results showed that the two technologies, SDE and HS-SPME, could be used together to facilitate analysis of vanilla pod aroma.