Influence of Traditional Vanilla Curing on Its Physicochemical Properties and Aromatic Profile
Journal
Foods
ISSN
2304-8158
Publisher
MDPI
Date Issued
2025-05-07
Author(s)
Perez-Viveros, Isabel Janid
García-Barrón, Sergio Erick
Hernández-Rodríguez, Blanca Elizabeth
Barrera-Rodríguez, Ariadna Isabel
Acero-Ortega, Claudia Ariadna
Espejel-García, Anastacio
Type
text::journal::journal article
Abstract
Vanilla is native to Mexico and has social-cultural and economic importance. It is sensory characteristics are developed during the curing process, which is associated with the region where it is carried out since the know-how of each locality is involved. In this sense, this work aimed to evaluate the influence of the curing process. Four different processes from four regions (SJA, SLP, CQ and EPM) were considered, taking into account two curing conditions. Additionally, sample control was considered. The moisture content, protein, ether extract, ash and pH were analyzed. The aromatic profile was evaluated by the RATA methodology and liking level. Except for ash content, the process influenced the other physicochemical parameters. The moisture contents of SLP and CQ samples from Period 1, as well as SLP samples from Period 2, comply with the current Mexican Standard. SJA vanilla was “slightly” accepted in both periods, surpassing the control sample. In contrast, the CQ sample was the least preferred. Thirty-five aromatic descriptors were generated. At the sensory level, a clear separation of vanillas was observed according to the type of curing. The attributes described included caramel, dry fruit, fruity, honey, maltol, rancid, sweet, tree bark, vanilla and ashes, which boosted the liking level. On the other hand, the descriptors chemical, moisture, dairy, spicy, wood and lipids had a negative effect, proving that these factors can alter the aromatic balance, giving an unpleasant smell and reducing preference. It was confirmed that the curing process influences physicochemical parameters, the aromatic profile and the liking level. However, it would be necessary to consider other variables. ©The authors ©Foods ©MDPI.
License
Acceso Abierto
How to cite
Perez-Viveros, I. J., García-Barrón, S. E., Hernández-Rodríguez, B. E., Barrera-Rodríguez, A. I., Acero-Ortega, C. A., & Espejel-García, A. (2025). Influence of Traditional Vanilla Curing on Its Physicochemical Properties and Aromatic Profile. Foods, 14(9), 1652. https://doi.org/10.3390/foods14091652
Table of contents
Abstract -- Introduction -- Materials and Methods -- Results -- Conclusions -- Author Contributions -- Funding -- Institutional Review Board Statement -- Informed Consent Statement -- Data Availability Statement -- Acknowledgments -- Conflicts of Interest -- Appendix A -- References.