Chemical characterization and sensory potential of Brazilian vanilla species

Authors

  • Fernanda Nascimento da Silva Universidade Federal de Viçosa, Departamento de Tecnologia de Alimentos, Campus Universitário, s/no, CEP 36570-000 Viçosa, MG.
  • Roberto Fontes Vieira Embrapa Recursos Genéticos e Biotecnologia, Parque Estação Biológica, PqEB, s/no, CEP 70770-901 Brasília, DF.
  • Humberto Ribeiro Bizzo Embrapa Agroindústria de Alimentos, Avenida das Américas, no 29.501, Guaratiba, CEP 23020-470 Rio de Janeiro, RJ.
  • Paola Ervatti Gama Embrapa Agroindústria de Alimentos, Avenida das Américas, no 29.501, Guaratiba, CEP 23020-470 Rio de Janeiro, RJ.
  • Cláudia Nasser Brumano Universidade de Brasília, Campus Universitário Darcy Ribeiro, CEP 70910-900 Brasília, DF
  • Márcia Cristina Teixeira Ribeiro Vidigal Universidade Federal de Viçosa, Departamento de Tecnologia de Alimentos, Campus Universitário, s/no, CEP 36570-000 Viçosa, MG.
  • Antônio Augusto Fernandes Neto Universidade Federal de Viçosa, Departamento de Tecnologia de Alimentos, Campus Universitário, s/no, CEP 36570-000 Viçosa, MG.
  • Ludmylla Tamara Crepalde Universidade Federal de Viçosa, Departamento de Tecnologia de Alimentos, Campus Universitário, s/no, CEP 36570-000 Viçosa, MG.
  • Valéria Paula Rodrigues Minim Universidade Federal de Viçosa, Departamento de Tecnologia de Alimentos, Campus Universitário, s/no, CEP 36570-000 Viçosa, MG.

Keywords:

flavoring, orchid, sensory attributes, sensory acceptance, volatiles

Abstract

The objective of this work was to evaluate the chemical and sensory profile, as well as the acceptability, of Brazilian vanilla species. The evaluated vanilla species were Vanilla planifolia, Vanilla chamissonis, Vanilla bahiana, and Vanilla pompona. For this, the optimized descriptive profile methodology, consumer acceptance tests with extracts applied to teas and creams, and the analysis of mass spectrometry by gas chromatography were used. Volatile compounds, such as vanillin, anisyl acetate, 4-methyl guaiacol, p-cresol, benzyl alcohol, and 2,3-butanediol, were identified. The species V. planifolia and V. pompona exhibited a more intense vanilla aroma, floral aroma, fruity aroma, vanilla flavor, brown color, and sweet taste. In addition, V. bahiana showed a more intense woody attribute, while V. chamissonis showed less intense attributes. Vanilla tea from V. pompona had a better consumer acceptance. However, when the vanillas were applied to creams, there was an acceptance rate of over 80% of all samples. Brazilian native vanillas have different sensory and volatile profiles, besides potential for a high acceptance by consumers.

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Published

2024-03-22

How to Cite

Silva, F. N. da, Vieira, R. F., Bizzo, H. R., Gama, P. E., Brumano, C. N., Vidigal, M. C. T. R., … Minim, V. P. R. (2024). Chemical characterization and sensory potential of Brazilian vanilla species. Pesquisa Agropecuaria Brasileira, 58(AA), e03308. Retrieved from https://apct.sede.embrapa.br/pab/article/view/27511

Issue

V.58, Jan./Dec., 2023 :Continuos publication

Section

FOOD TECHNOLOGY