Chemical characterization and sensory potential of Brazilian vanilla species

Abstract

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.

Keywords

• flavoring
• orchid
• sensory attributes
• sensory acceptance
• volatiles