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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Date
2018
DOI
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Massey University
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Abstract
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
Description
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).
Keywords
Vanilla, Processing, Sensory evaluation, Flavoring essences, Composition, Analysis