Characterisation of vanilla extracts based on sensory properties and chemical composition : a thesis presented in partial fulfilment of the requirements for the degree of Doctor of Philosophy in Food Technology at Massey University, New Zealand
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Although vanilla is one of the most commonly used flavourings in the world, there is only limited information available about its flavour and chemical composition. The aims of this research were to use sensory analysis and chemical composition analysis to characterise vanilla extracts produced from beans from different regions and to investigate correlations between sensory data and chemical composition of the vanilla extracts. Other aims were to investigate the effect of solvent extraction, concentration of extracts and the combination of vanilla and fat or sugar on the sensory profile of vanilla extracts and formulated matrices. The vanilla extracts (ethanol or glycerol based), either commercial or laboratory extracted samples using vanilla beans sourced from India, Madagascar, Papua New Guinea, Tonga and Uganda, were characterised for aroma and flavour by a sensory panel trained. The panel found that the aroma and flavour of vanilla extracts varied depending on both the growing region and the solvent or solvent concentration used for flavour extraction.--Shortened abstract
The following Figures have been removed for copyright reasons, but may be accessed via their sources listed in the References: Figures 2.2, 2.3, 2.4 (=Dignum, 2001 Figs 4, 5, 6), 2.5 (=Kundu, 2017 Fig 2), 2.6 (=Yang et al., 2017 Fig 1), 2.13 (=Brunschwig et al., 2015 Fig 3) & 2.14 (=Hundre et al., 2015 Fig 1).
Vanilla, Processing, Sensory evaluation, Flavoring essences, Composition, Analysis