Vanilla GCO Presentation

Vanilla Bean Volatile AnalysisOrigin & Species

Vanilla Bean Volatile AnalysisOrigin & Species

J. Mark Black, Ph.D.

Spectra Flavor & Fragrance Research, LLC

J. Mark Black, Ph.D.

Spectra Flavor & Fragrance Research, LLC

We Interrupt This Program…We Interrupt This Program…

! Topic has changed from the abstract

– Difficulty of presenting applications.

– Current topic more in-line with our work.

! Topic has changed from the abstract

– Difficulty of presenting applications.

– Current topic more in-line with our work.

Vanilla is Important -But Has The World Noticed?

Vanilla is Important -But Has The World Noticed?

Has The World Noticed?Has The World Noticed?

Has The World Noticed?Has The World Noticed?

Has The World Noticed?Has The World Noticed?

Has The World Noticed?Has The World Noticed?

Has The World Noticed?Has The World Noticed?

The History of Vanilla

Has The World Noticed?Has The World Noticed?

The History of Vanilla

Vanilla World Is DynamicVanilla World Is Dynamic

Production of Vanilla Is ChangingProduction of Vanilla Is Changing

! More plentiful

! Different origins

– Madagascar, Indonesia, Tahitian, Comoros

– PNG, Uganda, India, Mexico, Tahiti, Hawaii

! Different species

– Vanilla planifolia

– Vanilla tahitensis

– PNG Hybrid?

! More plentiful

! Different origins

– Madagascar, Indonesia, Tahitian, Comoros

– PNG, Uganda, India, Mexico, Tahiti, Hawaii

! Different species

– Vanilla planifolia

– Vanilla tahitensis

– PNG Hybrid?

ObjectivesObjectives

! Identify and compare volatile compounds

– Beans from different origins! Madagascar

! Indonesia

! Mexico

! PNG

! Tahiti

– Beans from different species! Planifolia vs. Tahitensis vs. PNG

! Identify “flavor-active” compounds

! Identify and compare volatile compounds

– Beans from different origins! Madagascar

! Indonesia

! Mexico

! PNG

! Tahiti

– Beans from different species! Planifolia vs. Tahitensis vs. PNG

! Identify “flavor-active” compounds

Volatile CollectionVolatile Collection

! Beans chopped

– 9 grams, 2 beans

– 0.5 cm pieces

! Solid Phase Micro-Extraction - “Twister”

– 30 minute exposure

– Binds volatile compounds

– Releases with heat

! Beans chopped

– 9 grams, 2 beans

– 0.5 cm pieces

! Solid Phase Micro-Extraction - “Twister”

– 30 minute exposure

– Binds volatile compounds

– Releases with heat

CaveatsCaveats

! This Is One Set– Not a comprehensive study of bean variability

! Bean Handling Was Not Controlled– Madagascan, PNG and Indonesian - atmospheric

packaging

– Mexican and Tahitian - vacuum packaging! higher moisture

! Twister method ‘semi-quantitative’– Only headspace volatiles

– Trapping can be affected by environment - bias

! This Is One Set– Not a comprehensive study of bean variability

! Bean Handling Was Not Controlled– Madagascan, PNG and Indonesian - atmospheric

packaging

– Mexican and Tahitian - vacuum packaging! higher moisture

! Twister method ‘semi-quantitative’– Only headspace volatiles

– Trapping can be affected by environment - bias

Volatile CollectionVolatile Collection

300mL Mason Jar

Twister

Petri DishVanilla sample

Teflon Gauze

Volatile IdentificationVolatile Identification

! Gas-Chromatography/Mass Spectrometry

– Compound separation & identification

! Gas-Chromatography/Olfactometry

– Flavor-active compounds

! Gas-Chromatography/Mass Spectrometry

– Compound separation & identification

! Gas-Chromatography/Olfactometry

– Flavor-active compounds

Compound Separation and

Identification

Compound Separation and

Identification

Madagascan VanillaMadagascan Vanilla

Madagascan VanillaMadagascan Vanilla

Acetic AcidAcetoin

Guaiacol Vanillin2,3-Butanediol

NonanalButyrolactone

Diacetyl

Methyl cinnamate

ButterChlorophyll

Green Peas

Citrus

Strong

Antiseptic/Vanilla

VanillinVanilla

Yogurt

CreamMilk

ChocolateSweet

Creamy

Furfural

Benzaldehyde

Brown

Fruit

Puttylicorice

1,3-Butanediol

Vanillin and GuaiacolVanillin and Guaiacol

OH

OCH3

CHO

OH

OCH3

VanillinGuaiacol

Odor Threshold ~ 100ppm Odor Threshold ~ 0.1ppb

IndonesianIndonesian

Acetic Acid

3-methyl butanal

1,3-Butanediol

2,3-Butanediol

Furfural

Hexanal

Amyl furan

Octanal

Anise alcohol

Anisaldehyde

Vanillin

Butter

Green

Cut Grass

Faint Creamy/Vanilla

Green BeansCitrus

Chocolate

Strong

Antiseptic/Vanilla

Vanilla

YogurtNutty

Brown Fruit

Vanillin

Guaiacol

MexicanMexicanAcetic Acid

Acetoin

Green

Formic Acid

Diacetyl

me-butanals

Pentanal

Hexanal

Furfural

Heptanal

!-Butyrolactone

Benzaldehyde

PentylfuranDecane

Octanal

"-Cresol

Guaiacol

NonanalDodecane

Decanal/

Dodecanal

Vanillin

Geranyl-

acetone

Undecanol

Rancid

Butter Faint Creamy Vanilla

RottenBrussel

Sprout

Mushroom

CitrusCotton Candy

Strong

Antiseptic/VanillaChocolate

Vanilla Yogurt

Caramel/Nutty

Brown FruitVanillin

Methyl Cinnamate

PNGPNGDiacetylAcetic AcidEthyl Acetate

me-butanals

Acetoin

3-me-1-butanol

2-me-1-butanol

Furfural

Octanal

"-Cresol

"-me-anisole

Guaiacol

Nonanal

Menthol

Methyl salicylateNapthalene Anisaldehyde

"-Anise alcohol

Methyl cinnamate

Vanillin

"-Anisyl acetate

t-caryophyllene

Butter

Licorice

PaintFruity

Green

CitrusFaint Creamy Vanilla Strong

Antiseptic/Vanilla

Chocolate

Nutty

Vanilla Yogurt

Licorice

Vanillin

Toffee

TahitianTahitian

ButterLicorice

PaintCreamy

Green

Green

Beans

CitrusVanilla Yogurt

Licorice

Vanillin

ToffeeNutty

Chocolate

Fruity

Faint

Vanilla

Faint

Buttery

Diacetyl

Acetic Acid

me-butanals

Pentanal

Acetoin

Hexanal

Furfural

Heptanal

BenzaldehydeOctanal

Limonene

Nonanal

Decanal

Menthol

Ethyl Octanoate

Methyl Salicylate

Dodecanal

Anisaldehyde Anise Alcohol

Anisyl Acetate

Vanillin

Methyl - "-Anisate

Vanillin and GuaiacolVanillin and Guaiacol

0

1000

2000

3000

4000

5000

6000

7000

Madagascar Indonesia Mexico Tahiti PNG

Vanillin

Guaiacol

0

1000

2000

3000

4000

5000

6000

7000

Madagascar Indonesia Mexico Tahiti PNG

Vanillin

Guaiacol

Are

a c

ount X

1000

Menthol & Anisic CompoundsMenthol & Anisic Compounds

0

1000

2000

3000

4000

5000

6000

7000

Madagascar Indonesia Mexico Tahiti PNG0

1000

2000

3000

4000

5000

6000

7000

Madagascar Indonesia Mexico Tahiti PNG

Are

a c

ount X

1000

Butter CompoundsButter Compounds

0

100

200

300

400

500

600

700

800

900

Madagascar Indonesia Mexico Tahiti PNG

Diacetyl

Acetoin

0

100

200

300

400

500

600

700

800

900

Madagascar Indonesia Mexico Tahiti PNG

Diacetyl

Acetoin

Are

a c

ount X

1000

Acetic AcidAcetic Acid

0

500

1000

1500

2000

2500

3000

3500

Madagascar Indonesia Mexico Tahiti PNG0

500

1000

1500

2000

2500

3000

3500

Madagascar Indonesia Mexico Tahiti PNG

Are

a c

ount X

1000

In SummaryIn Summary

! Beans are clearly different

! Vanillin is only part of the story

! PNG more similar to Tahitian - New Hybrid?

! Method - Useful for screening?

! Opportunities for new vanillas

! Beans are clearly different

! Vanillin is only part of the story

! PNG more similar to Tahitian - New Hybrid?

! Method - Useful for screening?

! Opportunities for new vanillas

We’ll Continue to Work. . .We’ll Continue to Work. . .

ThanksThanks

! Jean-Paul Schirlé-Keller

! Daniel Martinez

! Jean-Paul Schirlé-Keller

! Daniel Martinez

Madagascan vs. IndonesianMadagascan vs. Indonesian

Madagascan vs. MexicanMadagascan vs. Mexican

Madagascan v. TahitianMadagascan v. Tahitian

Madagascan vs. PNGMadagascan vs. PNG

Tahitian vs. PNGTahitian vs. PNG