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Comparison and integration of analytical methods for the characterization of vanilla chemistry
Descriptive
TitleInfo
Title
Comparison and integration of analytical methods for the characterization of vanilla chemistry
Name
(type = personal)
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(type = family)
Toth
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(type = given)
Stephen J.
NamePart
(type = date)
1975-
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Stephen Toth
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author
Name
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Hartman
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Thomas G
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Thomas G Hartman
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Advisory Committee
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chair
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HO
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CHI-TANG
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CHI-TANG HO
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Advisory Committee
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internal member
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(type = family)
Schaich
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(type = given)
Karen
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Karen Schaich
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Advisory Committee
Role
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(authority = RULIB)
internal member
Name
(type = personal)
NamePart
(type = family)
Havkin-Frenkel
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(type = given)
Daphna
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Daphna Havkin-Frenkel
Affiliation
Advisory Committee
Role
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(authority = RULIB)
outside member
Name
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NamePart
Rutgers University
Role
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(authority = RULIB)
degree grantor
Name
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NamePart
Graduate School - New Brunswick
Role
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school
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Text
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theses
OriginInfo
DateCreated
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2012
DateOther
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(type = degree)
2012-01
Place
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xx
Language
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(type = code)
eng
Abstract
(type = abstract)
There is a need for an analytical method to establish a universal criterion for quality of cured vanilla bean. The chemistry of vanilla, one the world’s most popular flavors is extremely complex. As such, no single analytical technique can fully characterize it. Commercially, vanilla is analyzed for many reasons including flavor/aroma quality, authenticity, geographic sourcing, concentration of vanillin and other major components, adulteration, contamination and quality defects. Furthermore, vanilla for analysis may be present in various forms such as alcoholic extracts or whole beans which present analytical challenges. In this research an integrated analytical approach was used for the analysis of whole beans and extracts which spanned volatile and semi-volatile components. An improved high pressure liquid chromatography (HPLC) analytical method was developed for routine analysis of vanillin and other phenolics in vanilla extracts resulting in lowered costs, greatly reduced analysis time and reduced solvent usage. A series of headspace concentration techniques including solid phase microextraction (SPME), headspace sorptive extraction (HSSE) and dynamic headspace were used to pinpoint a common sour, fermented off-odor quality defect in commercial Bourbon vanilla beans. Indicator compounds for microbial fermentation including fusel oil, microbial transformation products and depletion of flavor precursors were identified. Each headspace method has its own advantages and disadvantages. The sensitivity and selectivity of each method was manipulated to reveal individual clues of the off-odor. The combination of all three techniques gave detailed insight into the source of the defect. An improved direct thermal desorption gas chromatography mass spectrometry (DTD-GC-MS) method was developed to enhance resolution. Vanilla beans from Tanzania were analyzed for the first time using the improved DTD-GC-MS method and were found to contain very high concentrations of vanillin. Additionally, analysis of Bourbon, Indonesian, Ugandan, and Tahitian vanilla beans by the new DTD-GC-MS method revealed several new compounds in each that were not previously reported. Several novel compounds identified in a wild type vanilla bean previously by DTD-GC-MS including anisyl anistate, anisyl myristate and anisyl palmitate were synthesized to confirm the structure and GC-O was employed to evaluate their sensory properties.
Subject
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Topic
Food Science
RelatedItem
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TitleInfo
Title
Rutgers University Electronic Theses and Dissertations
Identifier
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ETD
Identifier
ETD_3807
PhysicalDescription
Form
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electronic resource
InternetMediaType
application/pdf
InternetMediaType
text/xml
Extent
xvi, 210 p. : ill.
Note
(type = degree)
Ph.D.
Note
(type = bibliography)
Includes bibliographical references
Note
(type = statement of responsibility)
by Stephen J. Toth
Subject
(authority = ETD-LCSH)
Topic
Vanilla--Quality
Identifier
(type = hdl)
http://hdl.rutgers.edu/1782.1/rucore10001600001.ETD.000064186
RelatedItem
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TitleInfo
Title
Graduate School - New Brunswick Electronic Theses and Dissertations
Identifier
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rucore19991600001
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(displayLabel = Rutgers, The State University of New Jersey)
NjNbRU
Identifier
(type = doi)
doi:10.7282/T3JQ1014
Genre
(authority = ExL-Esploro)
ETD doctoral
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Rights
RightsDeclaration
(ID = rulibRdec0006)
The author owns the copyright to this work.
RightsHolder
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Name
FamilyName
Toth
GivenName
Stephen
Role
Copyright Holder
RightsEvent
Type
Permission or license
DateTime
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(qualifier = exact);
(point = start)
2012-01-08 22:48:46
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Name
Stephen Toth
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Affiliation
Rutgers University. Graduate School - New Brunswick
AssociatedObject
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License
Name
Author Agreement License
Detail
I hereby grant to the Rutgers University Libraries and to my school the non-exclusive right to archive, reproduce and distribute my thesis or dissertation, in whole or in part, and/or my abstract, in whole or in part, in and from an electronic format, subject to the release date subsequently stipulated in this submittal form and approved by my school. I represent and stipulate that the thesis or dissertation and its abstract are my original work, that they do not infringe or violate any rights of others, and that I make these grants as the sole owner of the rights to my thesis or dissertation and its abstract. I represent that I have obtained written permissions, when necessary, from the owner(s) of each third party copyrighted matter to be included in my thesis or dissertation and will supply copies of such upon request by my school. I acknowledge that RU ETD and my school will not distribute my thesis or dissertation or its abstract if, in their reasonable judgment, they believe all such rights have not been secured. I acknowledge that I retain ownership rights to the copyright of my work. I also retain the right to use all or part of this thesis or dissertation in future works, such as articles or books.
Copyright
Status
Copyright protected
Availability
Status
Open
Reason
Permission or license
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