Effects of different vanilla extraction methods on sensory and colour properties of vanilla ice creams during storage

Abstract

SummaryThe effects of enzyme assisted vanilla extract (EAVE), traditional vanilla extract made from the same mature vanilla beans and commercial vanilla extract, adjusted to 0.1% vanillin concentration, on the sensory and colour properties of vanilla ice cream were studied. For the production of 1 kg of ice cream, vanilla extracts contributed 5 mg of vanillin but each extract contributed different amounts of non‐vanillin flavour compounds. Flavour and odour parameters of ice creams did not show changes during 3 weeks of storage while colour parameters decreased in ice cream made with EAVE from the first day of manufacture. When EAVE was used, it produced a whiter colour in the ice cream, which was found to be less stable from the second week of storage. This observation was confirmed with the measurement of L and chroma colour parameters.