Brunschwig Christel, Rochard Sophie, Pierrat Alexandre, Rouger Anne, Senger-Emonnot Perrine, George Gérard, Raharivelomanana Phila
Equipe EIMS (Etude Intégrée des Métabolites Secondaires), UMR 241 EIO, Université de la Polynésie Française, 98702 Faaa, Tahiti, French Polynesia.
Département Recherche et Développement, Etablissement Vanille de Tahiti, 98735 Raiatea, French Polynesia.
J Sci Food Agric. 2016 Feb;96(3):848-58. doi: 10.1002/jsfa.7157. Epub 2015 Apr 16.
Vanilla × tahitensis produced in French Polynesia has a unique flavour among vanilla species. However, data on volatiles and sensory properties remain limited. In this study, the volatile composition and sensory properties of V. × tahitensis from three Polynesian cultivars and two origins (French Polynesia/Papua New Guinea) were determined by gas chromatography-mass spectrometry and quantitative descriptive analysis, respectively, and compared to Vanilla planifolia.
Vanilla species, origins and cultivars were differentiated by their volatile and sensory profiles using principal component analysis. The V. × tahitensis flavour from French Polynesia was characterized by a well-balanced sensory profile, having strong anise and caramel notes due to high levels of anisyl compounds. V. × tahitensis from Papua New Guinea was distinct from that of French Polynesia, having strong spicy, fruity, brown rum notes due to p-vinylguaiacol, p-cresol and esters. Vanilla planifolia showed stronger phenolic, woody, smoky notes due to guaiacol, creosol and phenol, which were found to be biomarkers of the species. Vanilla sensory properties were linked by partial least squares regression to key volatile compounds like guaiacol or creosol, which are indicators of lower quality.
This study brings new insights to vanilla quality control, with a focus on key volatile compounds, irrespective of origin.
法属波利尼西亚生产的大溪地香草（Vanilla × tahitensis）在香草品种中具有独特的风味。然而，关于挥发性成分和感官特性的数据仍然有限。在本研究中，分别通过气相色谱 - 质谱联用和定量描述分析确定了来自三个波利尼西亚品种以及两个产地（法属波利尼西亚/巴布亚新几内亚）的大溪地香草的挥发性成分和感官特性，并与香草兰（Vanilla planifolia）进行了比较。
使用主成分分析，通过挥发性成分和感官特征区分了香草品种、产地和品种。来自法属波利尼西亚的大溪地香草风味具有平衡的感官特征，由于茴香基化合物含量高，具有强烈的茴芹和焦糖味。来自巴布亚新几内亚的大溪地香草与法属波利尼西亚的不同，由于对乙烯基愈创木酚、对甲酚和酯类物质的存在，具有强烈的辛辣、果香、棕色朗姆酒味。香草兰由于愈创木酚、甲酚和苯酚而表现出更强的酚类、木质、烟熏味，这些被发现是该品种的生物标志物。香草的感官特性通过偏最小二乘回归与愈创木酚或甲酚等关键挥发性化合物相关联，这些化合物是质量较低的指标。
本研究为香草质量控制带来了新的见解，重点关注关键挥发性化合物，而不考虑产地。
