Effects of Different Extraction Methods on Vanilla Aroma

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 e...

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Published inMolecules (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
LanguageEnglish
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
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Abstract 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.
AbstractList 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.
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.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.
Author Yeh, Chih-Hsin
Wu, Chin-Sheng
Chu, Lee-Ping
Chou, Chia-Yi
Chen, Hsin-Chun
Huang, Wei-Juan
AuthorAffiliation 1 Taoyuan District Agricultural Research and Extension Station, Council of Agriculture, Executive Yuan, Taoyuan 327, Taiwan; zeamays@tydais.gov.tw (C.-H.Y.); white981981@gmail.com (C.-Y.C.)
3 Department of Orthopedics, China Medical University Hospital, Taichung 404, Taiwan; chu.leeping@gmail.com
4 Department of Cosmeceutics, China Medical University, Taichung 406, Taiwan
2 Department of Pharmacy, China Medical University Hospital, Taichung 404, Taiwan; m92189@mail.cmuh.org.tw
AuthorAffiliation_xml – name: 2 Department of Pharmacy, China Medical University Hospital, Taichung 404, Taiwan; m92189@mail.cmuh.org.tw
– name: 3 Department of Orthopedics, China Medical University Hospital, Taichung 404, Taiwan; chu.leeping@gmail.com
– name: 4 Department of Cosmeceutics, China Medical University, Taichung 406, Taiwan
– name: 1 Taoyuan District Agricultural Research and Extension Station, Council of Agriculture, Executive Yuan, Taoyuan 327, Taiwan; zeamays@tydais.gov.tw (C.-H.Y.); white981981@gmail.com (C.-Y.C.)
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Snippet To establish the analytic conditions for examining the aroma quality of vanilla pods, we compared different extraction methods and identified a suitable...
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SubjectTerms Acids
Alcohol
Chromatography
Experiments
GC-MS
HS-SPME
Hydrocarbons
Methods
Oils & fats
Phenols
SDE
Solvents
vanilla
VOCs
volatile components
Volatile organic compounds
Volatility
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Title Effects of Different Extraction Methods on Vanilla Aroma
URI https://www.proquest.com/docview/2694061650
https://www.proquest.com/docview/2695287547
https://pubmed.ncbi.nlm.nih.gov/PMC9317338
https://doaj.org/article/b3707498e24047bc9f2614d4455a136e
Volume 27
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