17D-5 |
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L. Cervantes1, E. Azuara2, and C. I. BERISTAIN2. (1) Instituto de ciencias Basicas, Unuversidad Veracruzana, Xalapa, Veracruz, 91000, Mexico, (2) Instituto de Ciencias Basicas, Universidad Veracruzana, Luis Castelazo S/N Col Industrial Animas, Apdo postal 575, Xalapa, Ver, 91000, Mexico Vanilla, Vanilla fragans, is one of the most widely used flavoring ingredients in food. In order to develop its appreciated flavor, vanilla pods must be subjected to a curing process. This curing process is an important factor that determines vanilla quality. In the green bean, important phenolic aroma compounds are present as glucosides. The process for curing vanilla used in Mexico was developed by the prehispanic Totonacas. At the end of the XIX century some modifications were realized and since then it has fundamentally remained unchanged. This traditional curing depends on the weather conditions, hence it is lengthy and cumbersome, can take several months and fails to completely hydrolyze vanilla glucosides. The objective of this study was to cure vanilla pods using an oven to reduce the processing time and to increase quality characteristics of vanilla. Also to determine and compare quality of traditionally and oven cured vanilla beans. Vanilla pods were immersed in water at 80°C for ten seconds and then cured in a convective oven at 40°C for ten days. Water content, vanillin content and color were determined to pods at different stages of the process and to commercially available vanilla pods cured traditionally. An analysis of the volatile components (gas chromatographic profile) was also performed on traditionally and oven cured vanilla beans. Results showed that vanillin content of both oven and traditionally cured beans was 3.46 and 3.93 % (dry weight basis), respectively. Values within recommended standard levels. Gas chromatographic profiles showed the presence of the main volatile compounds vanillin, p-hydroxybenzaldehyde, p-hydroxybenzoic acid and vanillic acid in both. Oven curing showed to be an alternative process in order to diminish time and to homogenize quality of vanilla beans.
Session 17D, Food Chemistry: Chemical effects of food processing and preservation
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