Perez-Viveros Isabel Janid, García-Barrón Sergio Erick, Hernández-Rodríguez Blanca Elizabeth, Barrera-Rodríguez Ariadna Isabel, Acero-Ortega Claudia Ariadna, Espejel-García Anastacio
Posgrado en Ciencia y Tecnología Agroalimentaria, Departamento de Ingeniería Agroindustrial, Universidad Autónoma Chapingo, Km. 38.5, Carretera México-Texcoco, Texcoco 56230, Mexico.
ESDAI, Universidad Panamericana, Augusto Rodin 498, Ciudad de México 03920, Mexico.
Foods. 2025 May 7;14(9):1652. doi: 10.3390/foods14091652.
Vanilla is native to Mexico and has social-cultural and economic importance. It is sensory characteristics are developed during the curing process, which is associated with the region where it is carried out since the know-how of each locality is involved. In this sense, this work aimed to evaluate the influence of the curing process. Four different processes from four regions (SJA, SLP, CQ and EPM) were considered, taking into account two curing conditions. Additionally, sample control was considered. The moisture content, protein, ether extract, ash and pH were analyzed. The aromatic profile was evaluated by the RATA methodology and liking level. Except for ash content, the process influenced the other physicochemical parameters. The moisture contents of SLP and CQ samples from Period 1, as well as SLP samples from Period 2, comply with the current Mexican Standard. SJA vanilla was "slightly" accepted in both periods, surpassing the control sample. In contrast, the CQ sample was the least preferred. Thirty-five aromatic descriptors were generated. At the sensory level, a clear separation of vanillas was observed according to the type of curing. The attributes described included caramel, dry fruit, fruity, honey, maltol, rancid, sweet, tree bark, vanilla and ashes, which boosted the liking level. On the other hand, the descriptors chemical, moisture, dairy, spicy, wood and lipids had a negative effect, proving that these factors can alter the aromatic balance, giving an unpleasant smell and reducing preference. It was confirmed that the curing process influences physicochemical parameters, the aromatic profile and the liking level. However, it would be necessary to consider other variables.
香草原产于墨西哥，具有社会文化和经济重要性。其感官特性在熟化过程中形成，这与进行熟化的地区相关，因为每个地方的专门技术都有所涉及。从这个意义上说，这项工作旨在评估熟化过程的影响。考虑了来自四个地区（圣安赫尔、圣路易斯波托西、恰帕斯和埃斯孔迪多港）的四种不同熟化过程，并考虑了两种熟化条件。此外，还设置了样品对照。分析了水分含量、蛋白质、乙醚提取物、灰分和pH值。通过RATA方法和喜好程度评估香气特征。除灰分含量外，熟化过程影响了其他理化参数。第一阶段圣路易斯波托西和恰帕斯样品以及第二阶段圣路易斯波托西样品的水分含量符合现行墨西哥标准。圣安赫尔香草在两个阶段都被“轻微”接受，超过了对照样品。相比之下，恰帕斯样品最不受欢迎。生成了35个香气描述词。在感官层面，根据熟化类型观察到香草有明显的区分。所描述的属性包括焦糖、干果、水果味、蜂蜜、麦芽酚、酸败味、甜味、树皮、香草味和灰烬味，这些提升了喜好程度。另一方面，化学味、水分味、奶味、辣味、木味和脂类味等描述词有负面影响，证明这些因素会改变香气平衡，产生难闻气味并降低偏好。证实了熟化过程会影响理化参数、香气特征和喜好程度。然而，有必要考虑其他变量。
