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. 2022 Jul 19;27(14):4593.
doi: 10.3390/molecules27144593.

Effects of Different Extraction Methods on Vanilla Aroma

Chih-Hsin Yeh  1 , Chia-Yi Chou  1 , Chin-Sheng Wu  2 , Lee-Ping Chu  3 , Wei-Juan Huang  4 , Hsin-Chun Chen  4
Affiliations

Effects of Different Extraction Methods on Vanilla Aroma

Chih-Hsin Yeh et al. Molecules. .

Abstract

To establish the analytic conditions for examining the aroma quality of vanilla pods, we compared different extraction methods and identified a suitable option. We utilized headspace solid-phase microextraction (HS-SPME), steam distillation (SD), simultaneous steam distillation (SDE) and alcoholic extraction combined with gas chromatography (GC) and gas chromatography-mass spectrometry (GC-MS) to identify volatile components of vanilla pods. A total of 84 volatile compounds were identified in this experiment, of which SDE could identify the most volatile compounds, with a total of 51 species, followed by HS-SPME, with a total of 28 species. Ten volatile compounds were identified by extraction with a minimum of 35% alcohol. HS-SPME extraction provided the highest total aroma peak areas, and the peak areas of aldehydes, furans, alcohols, monoterpenes and phenols compounds were several times higher than those of the other extraction methods. The results showed that the two technologies, SDE and HS-SPME, could be used together to facilitate analysis of vanilla pod aroma.

Keywords: GC-MS; HS-SPME; SDE; vanilla; volatile components.

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Conflict of interest statement

The authors declare no conflict of interest.

Figures

Figure 1
Figure 1
Principal component analysis diagram (PCA) of vanilla pods with different extraction methods. ●: Samples (ET: ethanolic extract).
See this image and copyright information in PMC

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