Structural Characterization with Laser Scanning Microscopy and an Analysis of Volatile Components Using GC-MS in Vanilla Pods Coated with Edible Microorganisms

The aroma of vanilla pods is mainly derived from vanillin. Microbial biotransformation reactions of vanillin precursors yield “natural” vanillin-related aroma metabolites. In this study, we coated vanilla pods with three edible microorganisms and observed the changes in tissues with a laser scanning...

Full description

Saved in:
Bibliographic Details
Published in:Fermentation (Basel) 2023-08, Vol.9 (8), p.724
Main Authors: Chen, Chun-Erh, Lin, Yun-Sheng, Lo, Hui-Chen, Hsu, Tai-Hao
Format: Article
Language:English
Subjects:
aromas
Biotransformation
Chromatography
Coatings
Confocal microscopy
Curing
edible microorganisms
Ethanol
Gas chromatography
Information systems
laser scanning microscopy
Lasers
Mass spectrometry
Mass spectroscopy
Metabolites
Methods
Microorganisms
Microscopy
Odor control
Odors
Principal components analysis
Vanilla
vanilla pods
Vanillin
volatile component
Citations: Items that this one cites
Items that cite this one
Online Access:Get full text
Tags: Add Tag
No Tags, Be the first to tag this record!
Description
Summary:The aroma of vanilla pods is mainly derived from vanillin. Microbial biotransformation reactions of vanillin precursors yield “natural” vanillin-related aroma metabolites. In this study, we coated vanilla pods with three edible microorganisms and observed the changes in tissues with a laser scanning microscope during early curing. In addition, the conducted volatile components analysis using gas chromatography-mass spectrometry (GC-MS) with ethanol extracts to investigate the differences in the aroma components of coated and uncoated microbial vanilla pods and to identify the correlation between processing and the oily luster of pods. The results demonstrate that the oily luster on the surface of vanilla pods coated with Bacillus subtilis subsp. subtilis is one of the necessary conditions for a high-quality vanilla product. Eight categories of compounds were found in the ethanol extract of vanilla pods. A total of 69 volatile components were analyzed. Different microbial species significantly influenced the volatile components, with 31 compounds not found in the control group. Furthermore, 30 odor and aroma compounds were identified. This study reveals the role of edible microbial coatings in enhancing the natural aroma of vanilla pods and offers possibilities for the development of new and unique vanilla aroma profiles.
ISSN:2311-5637
2311-5637
DOI:10.3390/fermentation9080724