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Gas chromatography - mass spectrometry and gas chromatography-olfactometry analysis of aroma compounds of vanilla pompona schiede
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Galeas, Maria del Pilar. Gas chromatography - mass spectrometry and gas chromatography-olfactometry analysis of aroma compounds of vanilla pompona schiede. Retrieved from https://doi.org/doi:10.7282/T30G3MW5

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TitleGas chromatography - mass spectrometry and gas chromatography-olfactometry analysis of aroma compounds of vanilla pompona schiede
NameGaleas, Maria del Pilar (author); Hartman, Thomas G. (chair); Schaich, Karen (internal member); HO, CHI-TANG (internal member); Rutgers University; Graduate School - New Brunswick
Date Created2015
Other Date2015-01 (degree)
SubjectFood Science, Vanilla, Smell, Odors--Analysis
Extent1 online resource (xi, 161 p. : ill.)
DescriptionVanilla is one of the most widely used flavor ingredients and the second most expensive spice in the world. Only three of the 110-130 species of vanilla are cultivated and have significant economic importance: Vanilla planifolia Andrews, Vanilla tahitensis Moore and Vanilla pompona Schiede. Among the three, Vanilla pompona is the only specie that has been highlighted as relatively resistant to climate change and diseases. These attributes have made this species a candidate for cross-breeding programs with V. planifolia to produce a more robust vanilla for commercial use. The chemical and aroma composition of V. planifolia and V. tahitensis have been extensively analyzed. Surprisingly, studies on the chemical and odor characterization of V. pompona are scarce even though this species is frequently referred to in the literature as the third genus in order of economic importance. No study has been undertaken to identify which compounds are odor-active in this particular species of Vanilla. This study provides a Gas Chromatography-Olfactometry (GC-O) analysis of Mexican Vanilla pompona Shiede for the first time. A preliminary study was performed to select a representative aroma extract for Gas Chromatography-Spectrometry (GC-MS) and GC-O analysis. Three extracts were produced using different aroma extraction techniques. Based on sensory evaluation and preliminary chemical characterization of the extracts, the ethanol-dichloromethane solvent extraction method was selected to produce aroma extracts for in depth characterization by GC-MS and GC-O. From the chemical characterization of the volatiles present in V. pompona extract, one hundred and twenty three volatiles were identified using GC-MS. Eighty compounds were identified in cured beans by means of Direct Thermal Desorption-Gas chromatography-Mass spectrometry (DTD-GC-MS). Twenty six of these constituents were identified in vanilla for the first time. Forty five aroma impact compounds were identified by GC-O analysis of the extract of Vanilla pompona using a GC-NIF (Nasal Impact Frequency) modified method. Fifteen standard commercial samples were injected for confirmation and thirty five of the aroma impact compounds were characterized. The results of the GC-O analysis have indicated that the aroma profile consisted of thirteen primary aroma-impact compounds, eighteen identified as secondary aroma-impact compounds and thirteen odorants considered background. The aroma of Vanilla pompona extract is complex and rich with typical vanilla characteristics. It could be a valuable source for perfumery applications.
NoteM.S.
NoteIncludes bibliographical references
Noteby Maria del Pilar Galeas
Genretheses, ETD graduate
Persistent URLhttps://doi.org/doi:10.7282/T30G3MW5
Languageeng
CollectionGraduate School - New Brunswick Electronic Theses and Dissertations
Organization NameRutgers, The State University of New Jersey
RightsThe author owns the copyright to this work.
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