GLYCOSIDICALLY-BOUND AROMA COMPOUNDS PRESENT IN GREEN AND CURED VANILLA BEANS

摘要

Endogenous enzymes are believed to release aglycones during the curing process of vanilla beans. This study compared volatile aglycones composition of green and cured vanilla beans. The scalding and scratching methods of preparing vanilla beans prior to curing resulted in formation of various glycosidically-bound aroma compounds that were not detected in the green beans. Volatile aglycones of green and cured bean were dominated by aromatic derivatives and lipid-derived compounds. Vanillin content of glycoside fraction of cured beans was only 18.6% as compared to that of the green beans. Some benzene derivatives aglycones increased in the cured bean, these volatiles include guaiacol, 2-methoxy-4-methylphenol and vanillyl alcohol, whereas 4-methylphenol, 4-methoxy methylphenol, 4-ethoxymethylphenol and 3-hydroxy benzeneacetic acid decreased. The aglycon of 1-(3-methoxyphenyl)-ethanone disappeared after curing.