Vanillin Content Research Articles

Metabolic Changes in Different Developmental Stages of Vanilla planifolia Pods

The metabolomic analysis of developing Vanilla planifolia green pods (between 3 and 8 months after pollination) was carried out by nuclear magnetic resonance (NMR) spectroscopy and multivariate data analysis. Multivariate data analysis of the (1)H NMR spectra, such as principal component analysis (PCA) and partial least-squares-discriminant analysis (PLS-DA), showed a trend of separation of those samples based on the metabolites present in the methanol/water (1:1) extract. Older pods had a higher content of glucovanillin, vanillin, p-hydroxybenzaldehyde glucoside, p-hydroxybenzaldehyde, and sucrose, while younger pods had more bis[4-(beta-D-glucopyranosyloxy)-benzyl]-2-isopropyltartrate (glucoside A), bis[4-(beta-D-glucopyranosyloxy)-benzyl]-2-(2-butyl)tartrate (glucoside B), glucose, malic acid, and homocitric acid. A liquid chromatography-mass spectrometry (LC-MS) analysis targeted at phenolic compound content was also performed on the developing pods and confirmed the NMR results. Ratios of aglycones/glucosides were estimated and thus allowed for detection of more minor metabolites in the green vanilla pods. Quantification of compounds based on both LC-MS and NMR analyses showed that free vanillin can reach 24% of the total vanillin content after 8 months of development in the vanilla green pods.

Factors Affecting Migration of Vanillin from Chitosan/Methyl Cellulose Films

The diffusion kinetics and factors affecting the migration of vanillin from chitosan/methyl cellulose (Chi/MC) films into water, cantaloupe juice (CJ), pineapple juice (PJ), and citrate buffer adjusted to pH values of 3.5, 5, and 6.5 were studied. Vanillin was incorporated into the Chi/MC films to provide an inhibitory effect against microorganisms. Initial vanillin concentration in the films, temperature, and pH of extracting solvent impacted the migration behavior of vanillin. The diffusion coefficients (D) followed the Arrhenius equation and increased as temperature increased for all the solvents. As temperature rose, the rate increment of the diffusion of vanillin into pineapple juice was higher than that into water and cantaloupe juice. Films containing lower vanillin content had a higher diffusion coefficient than those containing high vanillin content. Migration of vanillin was affected by pH rather than acid concentration. Lower pH resulted in a higher migration rate.

Effects of vanillin and plasticizer on properties of chitosan‐methyl cellulose based film

AbstractChitosan‐methyl cellulose based films which incorporatate vanillin as an antimicrobial agent and polyethylene glycol 400 (PEG) as a plasticizer were developed in this study. The effects of vanillin and plasticizer concentration on mechanical, barrier, optical, and thermal properties of chitosan‐methyl cellulose film were evaluated. When the vanillin concentration was increased at a given PEG level, film flexibility decreased while tensile strength increased slightly. Vanillin increased the barrier to oxygen but not water vapor. Increasing vanillin content resulted in less transparency and a more yellowish tint. The bulky nature of vanillin reduced film crystallization. When PEG concentration was increased at a given vanillin level, it resulted in greater film flexibility but reduced film strength. Water vapor permeability (WVP) and oxygen permeability (OP) increased with increase in PEG content. PEG contributed less to the opacity, yellowness, and crystallization of the film than did vanillin. © 2008 Wiley Periodicals, Inc. J Appl Polym Sci, 2008

Commercial quality and analytical parameters of cured vanilla beans (Vanilla planifolia) from different origins from the 2006–2007 crop

AbstractAn overview on the vanilla bean production and commercial grades from the major vanilla producing areas is given. More than 90 samples of cured vanilla beans from the 2006–2007 crop were obtained and the samples were classified into commercial grades. The concentration of vanillin, vanillic acid, p‐hydroxybenzaldehyde and p‐hydroxybenzoic acid was determined and related to shape, length and colour of the beans. Huge differences in analytical parameters between origins and from batch to batch were found. From Madagascar beans only 50% meet all values of the so‐called ‘ratios’. Many samples contained less vanillin than required by some authorities. The average vanillin content of all Madagascar samples was 1.76 g/100 g. Sensory evaluation of extracts showed no clear relationship between vanillin content and sensory profile of the vanilla extracts. Copyright © 2008 John Wiley & Sons, Ltd.

Recovery of vanillin from lignin/vanillin mixture by using tubular ceramic ultrafiltration membranes

The aim of this work is to evaluate the membrane ultrafiltration process for the recovery of vanillin from Kraft lignin oxidation media. Tubular ceramic membranes with molecular weight ( M w) cut-off of 1, 5 and 15 kDa are investigated. The influence of lignin and vanillin concentration and pH of the mixture on the performance of ultrafiltration is studied in batch mode. Permeate flux, lignin and vanillin content in retentate and permeate streams were measured. A theoretical model is used to calculate the variation of the concentration profile within the polarization concentration layer and to estimate the membrane surface concentration during the ultrafiltration operation. The values obtained for the lignin concentration at membrane surface suggests that there is a growth of a gel layer in the ceramic membranes of higher M w cut-off for the operating conditions used. By filtrating the lignin/vanillin mixture at the concentration 60/6 g L −1 and pH 12.5 using 1 kDa cut-off membrane, the observed rejection of lignin was 0.972. On the other hand, using the membranes with small cut-off leads to significant decline of permeate flux compared with the membranes with larger cut-off. It was observed that very high cleaning efficiency can be obtained using sodium hydroxide solution.

Specific Pretreatments Reduce Curing Period of Vanilla (Vanilla planifolia) Beans

With the aiming of reducing the curing period, effects of pretreatments on flavor formation in vanilla beans during accelerated curing at 38 degrees C for 40 days were studied. Moisture loss, change in texture, levels of flavoring compounds, and activities of relevant enzymes were compared among various pretreatments as well as the commercial sample. Use of naphthalene acetic acid (NAA; 5 mg/L) or Ethrel (1%) with blanching pretreatment resulted in 3-fold higher vanillin on the 10th day. Other flavoring compounds-vanillic acid, p-hydroxybenzoic acid, and p-hydroxybenzaldehyde-fluctuated greatly, showing no correlation with the pretreatments. Scarification of beans resulted in nearly 4- and 3.6-fold higher vanillin formations on the 10th day in NAA- and Ethrel-treated beans, respectively, as compared to control with a significant change in texture. When activities of major relevant enzymes were followed, addition of NAA or Ethrel helped to retain higher levels of cellulase throughout the curing period and higher levels of beta-glucosidase on the 20th day that correlated with higher vanillin content during curing and subsequent periods. Peroxidase, being highest throughout, did not correlate with the change in levels of major flavoring compounds. The pretreatment methods of the present study may find importance for realizing higher flavor formation in a shorter period because the major quality parameters were found to be comparable to those of a commercial sample.

Changes in essential oil, kava pyrones and total phenolics of Alpinia zerumbet (Pers.) B.L. Burtt. & R.M. Sm. leaves exposed to copper sulphate

Essential oils, total phenolics, dihydro-5,6-dehydrokawain (DDK) and antioxidant and antibacterial activities were investigated in Alpinia zerumbet (Pers.) B.L. Burtt. & R.M. Sm. plants, that had been sprayed with copper sulphate 24 h beforehand. Ethyl acetate extract of copper-treated plants contained increased levels of total phenolics, had higher antioxidant activity assayed by DPPH and β-carotene bleaching methods and exhibited higher antibacterial activity against Bacillus cereus than that of non-treated plants. Contents of DDK, vanillin and cinnamic acid were significantly higher in chloroform and ethyl acetate extracts of A. zerumbet plants following exposure to copper. Volatile components that increased after copper treatment include: 1,8-cineol, camphor, borneol, and terpinene-4-ol. Foliar application of copper sulphate may regulate the antioxidant compounds in A. zerumbet plants, influencing its antioxidant and antibacterial activities.

Effect of hydration and enzymatic pretreatment of vanilla beans on the kinetics of vanillin extraction

We have studied the effects of prehydration and enzymatic pretreatment of vanilla beans by three cellulolytic enzyme products: Crystalzyme PML-MX, Zymafilt L-300 and Novozym. Vanilla beans were cut in pieces and hydrated in water and with 5% ethanol up to 72 h and reducing sugars and glucose were measured. Prehydration conditions (5% ethanol at 48 h) were used for the study of the effect of pH and temperature on the kinetics of vanillin liberation during 26 h of treatment. Finally, the most adequate conditions of enzymatic pretreatment of each preparation were applied to vanilla beans submitted to the process of vanillin ethanolic extraction showing that enzymatic pretreatment enriches and can as much as double vanillin content in the extract.

Preliminary evaluation of fungicidal and termiticidal activities of filtrates from biomass slurry fuel production

Biomass slurry fuel (BSF) production has recently been developed as a natural energy for the conversion of solid biomass into fuel. In addition to using fuel, filtrates from BSF production may also serve a chemical source with several organic compounds. There is an increasing interest in the research and application of biomass-based filtrates. In this study, fungicidal and termiticidal properties of filtrates from BSF production using sugi ( Cryptomeria japonica) and acacia ( Acacia mangium) wood were evaluated in laboratory decay and termite resistance tests. Wood blocks treated with the filtrates showed increased resistance against brown-rot fungus, Fomitopsis palustris. However the filtrates from sugi wood processed at 270 °C which contained less phenolic compounds than the other filtrates were effective against white-rot fungus, Trametes versicolor. Phenolic compounds of filtrates seemed to play a role in the decay resistance tests however the filtrates did not increase the durability of the wood blocks against subterranean termites Coptotermes formosanus. Despite high acetic and lactic acid content of the filtrates, vanillin content of the filtrates may have served as an additional food source and promoted termite attack. It can be concluded that filtrates with phenolic compounds from lignin degradation during BSF production can be considered for targeted inhibition of brown-rot.

Artificial aging of wines using oak chips

Wine treated with oak chips was analysed for its contents of furfural, vanillin, guaiacol, oak lactone, eugenol and syringaldehyde. These wood-originated volatiles were released into the wine and their levels were measured by gas chromatography, at different time intervals, for fourteen days. The amounts measured were compared to those found in barrel-aged wine. Statistical analysis of the data indicates that syringaldehyde, primarily, and then vanillin, guaiacol and furfural can be used to discriminate artificially aged from barrel-aged wine. Two different sizes of oak chips were used for this study.

Mechanisms of Interaction Between Vanillin and Milk Proteins in Model Systems

ABSTRACT: The effects of milk proteins on vanillin intensity reduction were studied in a phosphate buffer (pH 6.5) using urea and sodium dodecyl sulfate (SDS) as bond disrupting agents. The reduction of vanillin occurred immediately as the protein was introduced to the system. Bovine serum albumin (BSA) interacted more with vanillin than sodium caseinate (CAS) did. Heat treatment had no effect on vanillin reduction of the CAS system; however, free vanillin content was higher in the heated than nonheated BSA system. Hydrogen bonding appeared to be a major force for the interaction of vanillin and CAS. However, hydrophobic interaction seemed to be more important than hydrogen bonding in the vanillin and BSA system.

Study of Vanillin, Syringaldehyde and Gallic Acid Content in Oak Wood and Wine Spirit Mixtures: Influence of Heat Treatment and Chip Size

Vanillin, syringaldehyde and gallic acid are phenolic compounds which can be detected in spirits which have undergone a process of ageing in oak casks. A study has been carried out on the influence that the use of oak chips has on the aldehyde and aromatic acid content of spirits they are in contact with. These substances are to a great extent responsible for the organoleptic properties of drinks such as wine, rum, whisky and brandy, etc. This study tries to determine the influence of chip size and the time that wood must be subjected to heat treatment. It has been proved that chips particles with a diameter of 3-5 mm favour extraction processes, and that 5-6 h heat treatment allows an adequate decay of lignin, with the subsequent formation of aromatic aldehydes.

Vanillin content in boiled peanuts.

A high-performance liquid chromatographic (HPLC) method for determination of vanillin in boiled peanuts has been developed. Vanillin was extracted with acetonitrile by blending at high speed followed by purification of an aliquot of the extract on a minicolumn packed with Al(2)O(3). Vanillin was quantitated by HPLC on silica gel with n-hexane/2-propanol/water/acetic acid (2100/540/37/2, v/v) as a mobile phase. The recovery of vanillin added to fresh peanut hulls at 0.50 and 2.50 microg/g was 78.7 +/- 2.7 and 79.9 +/- 3.1%, respectively. The detection limit of vanillin in boiled peanuts was estimated at 0.05 microg/g. UV-detector response to vanillin was linear to at least 2.5 microg/injection. Free vanillin has been found in two commercial brands of boiled peanuts at low ppm levels. Both the kernels and the hulls contained vanillin, which was formed during hydrolysis of lignin, one of the major constituents of the peanut hulls. Since vanillin has a low flavor threshold, it could be considered as one of the major ingredients that determines the flavor of boiled peanuts.

Influence of storage conditions on the formation of some volatile compounds in white fortified wines (Vins doux naturels) during the aging process.

Sweet fortified wines, traditionally aged under strong oxidation conditions, have a characteristic aroma. An experimental study investigated the aging of white sweet fortified wines under various conditions. The development of various molecules, previously identified as characteristic of the aroma of this type of wine, was monitored by analysis. The development of these compounds during accelerated aging was affected by oxidation and the color of the wine. Aging in oak containers, variable storage temperatures, and variable modes of oxidation affect the formation of many of the volatile compounds responsible for the aging aroma of vins doux naturels (fortified wines). Furfural (1), 5-ethoxymethylfurfural (2), and sotolon (3) always reach concentrations above their perception thresholds in wood-aged wines, especially when new oak is used. The isomers of methyl-gamma-octalactone (4 and 5) are reliable indicators of aging in oak. Among the many identifiable volatile phenols, only the vanillin (7) content increases with aging, particularly if the container is made of wood and there is a high degree of oxidation. This molecule frequently reaches and even exceeds its perception threshold. We show here that vanillin and isomers of methyl-gamma-octalactone have a major impact on the aromas of fortified wines.

Determination of Glucovanillin and Vanillin in Cured Vanilla Pods

Glucovanillin purified from cured vanilla beans and commercial vanillin were used to develop a reversed-phase HPLC method that enables the separation, identification, and quantification of both glucovanillin and vanillin extracted from cured Java and Bourbon vanilla beans. The HPLC procedure was used to evaluate the potential of various methods for the simultaneous extraction of glucovanillin and vanillin from cured beans. Satisfactory results were obtained for glucovanillin extracted with a 24-h Soxhlet extraction in 47.5% ethanol and for vanillin with a 24-h extraction by maceration in 47.5% ethanol or 80% methanol. None of the tested methods correctly met the requirement for a quantitative and simultaneous extraction of both compounds. The slight underestimation of vanillin content by Soxhlet extraction could probably be overcome by modifying the extraction parameters.

Studies on some microbiological and chemical aspects of irradiated vanilla beans

Vanilla bean is a valuable food additive used in many branches of food industry as a source of natural vanillin. The influence of60Co γ-radiation in the dose range of 5–50 kGy has been investigated on: (1) the survival of contaminating microflora, and (2) more important vanilla constituents like vanillin and sugars. It has been found that the main vanilla contamination is connected with mesophylic microorganisms in the amount of 8.4·104/g. The dose of 15 kGy is sufficient for decontamination of commercial raw material. The samples under investigation on account of sensory properties and chemical composition were in agreement with country regulations. Doses up to 50 kGy do not cause undesirable changes in the content of sugars and vanillin, which has been confirmed by studies on model compounds.

Improved determination of vanillin and related phenolic components in vanilla (Vanilla fragrans (Salisb.) Ames) by high‐performance liquid chromatography

AbstractThis paper describes a reverse‐phase high‐performance liquid chromatographic (HPLC) method for the separation, identification and quantification of vanillin and related phenolic compounds in ethanolic extracts of cured vanilla. The compounds were separated on a silica column, bonded with pentafluorophenyl, using a mobile phase gradient of methanol–citric acid with diode‐array detection at 275 nm. Vanillin, vanillic acid, p‐hydroxybenzoic acid and p‐hydroxybenzaldehyde were identified by the spectral data and retention times given by reference compounds. Retention times and spectral data for a further 36 compounds are presented. The new HPLC technique allows a more accurate means of determining the vanillin content of vanilla than the ISO spectrophotometric assay.

Phenolic content of Vanilla planifolia as affected by harvest period

Vanilla, vanillic acid, and 4-hydroxybenzaldehyde (HBA) content of Vanilla planifolia were measured from beans harvested from August to December, 1986. The moisture content of the beans decreased from 87.6 to 81.4%. Vanillic acid remained constant, and both vanillin and HBA increased from 0.20 and 0.05 to 11.3 and 1.03 mg/g dry weight, respectively. The higher phenolic content could be attributed to a fermentation on the vine; however, no correlation was observed between the extract color (i.e., green vs brown) and the vanillin content.

Phenolic compounds in oak wood extracts used in the ageing of brandies

AbstractThe oak wood extracts used in brandy production are extremely varied because of the different ways in which they are made: by infusion, by boiling or by maceration, with or without prior physical or chemical treatment of the wood. Such extracts release a large quantity of phenolic compounds and a very small amount of partially degraded lignin into the brandy, unlike spirits aged in oak barrels. Among monomer compounds derived from lignin, the presence of vanillic and syringic acids, vanillin, syringaldehyde, coniferaldehyde and sinapaldehyde can be noted. In the wood extracts, phenolic compounds and aromatic acids frequently dominate the ligno‐complex and aromatic aldehydes respectively, which is not the case in brandies. Two samples of liquid extracts of oak wood displayed statistically aberrant vanillin contents.

Physiological and chemical studies of chilling injury in pepper fruits

1. The present experiments show the identification and the changes of content of lignin, which is considered to be closely related to the hardness of plant tissue in pepper fruits. And the relation to the accumulation of phenolic substances in pepper seeds by low temperature storage reported in previous paper is discussed.2. The lignin in the peels and seeds of pepper fruits was isolated as lignin aldehydes by the method of alkaline nitrobenzene oxidation described by Stone and Blundell. The quantitative determination of the aldehydes was carried out using paper chromatography.3. The lignin aldehydes were detected by spraying on paper with 2% 2•4-dinitrophenylhydrazine in 2N HCl. Three spots were found as lignin aldehydes of peels and seeds. One spot was identified as vanillin by the determination of maximum absorption, Rf value, and color reaction of hydrazone while the other spots were unidentified substances.4. The vanillin content of pepper peels was fairly lower than that of seeds. At 6°C, the vanillin content of peels decreased by half of initial value 2 days after and then increased rapidly during subsequent storage period. The content in 20°C-stored fruits, on the contrary, increased gradually during 2 days of storage. The vanillin content in pepper seeds showed 685μg/g fresh weight before storage, and in the storage at 6°C it decreased rapidly to 417μg/g fresh weight after 2 days, and then increased to reach to a maximum of 807μg/g fresh weight after 7 days and the high level followed constantly during storage periods, while the content of that stored at 20°C increased gradually and reached a maximum after 7 days.