![]() ![]() ![]() ![]() Vanilla pods were collected in Hainan, China, and cured by hot air processing (Dong et al. In this study, we used liquid chromatography-mass spectrometry (LC–MS) and multivariate chemometric methods to characterize the metabolic changes between vanilla pod and vanilla bean, identifying characteristic metabolites, and interpreted these changes in order to reveal the biosynthesis pathway of vanillin. However, only few reports on the effects of curing on the metabolite variations of vanilla have been conducted (Frenkel et al. The study further indicated that the curing process would result in metabolite variation. Advanced data processing software algorithms and multivariate chemometric tools are needed to process and interpret data obtained in LC–MS-based metabolomics.Ī previous study has shown that the colonizing Bacillus isolates produce β- d-glucosidase, which mediates glucovanillin hydrolysis and influences flavor formation (Chen et al. The downstream data processing is time-consuming and complex. Nevertheless, it is susceptible to retention time (RT) drift and matrix effects related to electrospray ionization (ESI). LC–MS provides high sensitivity and be capable to detect a wide range of metabolites (Chen et al. Furthermore, NMR may be biased toward the detection of large abundance metabolites and is the least sensitive of the three techniques. However, GC–MS may be prone to confounding factors introduced by the sample derivatization process or thermal degradation of metabolites at elevated temperatures (Xu et al. These techniques facilitate analysis of a wide range of metabolites with diverse physicochemical properties occurring at different concentration levels (Dunn and Ellis 2005). The main analytical techniques applied in metabolomics analysis are nuclear magnetic resonance (NMR) spectroscopy, gas chromatography–mass spectrometry (GC–MS), and liquid chromatography–mass spectrometry (LC–MS). Metabolomics, a powerful approach in investigating the characteristics of the low- molecular-weight metabolite present in a biological sample, has become an important part of systems biology, complementing genomics and proteomics (Sasaki et al. However, the biosynthesis of vanillin is not efficient, nor could the quality of the vanilla bean be easy to control. Since the vanillin biosynthesis pathway remains unclear, various attempts to modernize and improve the curing process have been conducted, involving oven drying, solar drying, and enzyme treatment (Dignum et al. Despite the fact that vanillin is the most popular flavor and probably the most prevalent natural plant product, it is also an extremely simple molecule. Madagascar produces the best quality vanilla, with a vanillin content of 2.0–3.4%, whereas the Indian vanilla contains 1.0–2.0% vanillin (Ranadive 1994 Westcott et al. Vanillin content varies with different curing processes used around the world. Natural vanilla flavor comprises a large number of aromatic compounds, including the principal flavor component vanillin and over 200 other volatile compounds with delicate sweet fragrances (Sharp et al. ![]() Vanilla bean refers to the vanilla pod after the curing process (Frenkel et al. Traditional curing process generally comprises four steps, namely killing, sweating, drying, and conditioning. Vanilla pods are flavorless, but develop a characteristic aroma during the curing process. The fruit of a fully grown and mature vanilla is called vanilla pod. It is one of the most important and popular aromatic compound used in food, beverages, and cosmetics (Kaur and Chakraborty 2013 Korthou and Verpoorte 2007). Vanilla is a tropical orchid, which originated in Mexico (Lubinsky et al. ![]()
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