Cuan-Escobar Tiffany A, Cuellar-Sánchez Alma, Gómez-Velázquez Haiku D J, Monribot-Villanueva Juan L, Guerrero-Analco José A, Gutiérrez-Díaz Isabel, Luna-Vital Diego A
Tecnologico de Monterrey, The Institute for Obesity Research, Ave. Eugenio Garza Sada 2501, 64849 Monterrey, NL, Mexico.
Tecnologico de Monterrey, School of Engineering and Science, Ave. Eugenio Garza Sada 2501, 64849 Monterrey, NL, Mexico.
Food Chem X. 2025 Feb 8;26:102269. doi: 10.1016/j.fochx.2025.102269. eCollection 2025 Feb.
Jacks. ex Andrews, is cultivated for its aromatic pods, obtaining the primary source of vanillin, a molecule valued for its flavor and bioactivity. Mexico ranks among the top five global producers, and Papantla, Veracruz, contributes 70 % of national production. Developing vanilla's characteristic aroma involves a curing process composed of killing, sweating, drying, and conditioning, which enzymatic reactions and microbial activity play essential roles. This study assessed the impact of four killing treatments: microwave, hot water immersion, sonication, and freezing on the phenolic composition and bacterial communities in vanilla curing through metabolomic and 16S sequencing approaches. Freezing treatment resulted in the most substantial changes in phenolic profiles, including higher vanillin concentrations. was the dominant bacterial genus, with hot water immersion and sonication showing the greatest α-diversity. These findings underscore the value of omic sciences in refining curing processes, enabling producers to achieve higher-quality vanilla through more efficient and technical methods.
香草（Jacks. ex Andrews）因其芳香的豆荚而被种植，香草豆荚是香草醛的主要来源，香草醛是一种因其风味和生物活性而备受重视的分子。墨西哥是全球五大生产国之一，韦拉克鲁斯州的帕潘特拉贡献了全国70%的产量。形成香草的特征香气需要一个由杀青、发汗、干燥和陈化组成的加工过程，其中酶促反应和微生物活性起着至关重要的作用。本研究通过代谢组学和16S测序方法，评估了四种杀青处理（微波、热水浸泡、超声处理和冷冻）对香草加工过程中酚类成分和细菌群落的影响。冷冻处理导致酚类谱变化最大，包括香草醛浓度更高。 是优势细菌属，热水浸泡和超声处理显示出最大的α多样性。这些发现强调了组学科学在优化加工过程中的价值，使生产者能够通过更高效和技术化的方法获得更高品质的香草。
