Vanilla Research Articles

Analysis of mass transfer equations during solid-liquid extraction and its application for vanilla extraction kinetics modeling

Rigorous dimensionless analysis and analytical solution of mass transfer equation (punctual and space averaged) governing the solid-liquid extraction dynamic were performed. Analytical solutions result in continuous and analytical maps between solute mass fractions in extract with respect to time which were used both for solute diffusivity estimation and process modeling. In order to validate the models, experimental extraction at equilibrium of 1 cm long vanilla beans pieces were obtained at 0.1, 0.2, 0.3 and 0.4 g vanilla/mL solvent (60% w/w ethanol-water) and 30, 40 and 50 °C; and extraction kinetics were developed at 0.1 g/mL and 30, 40 and 50 °C. Apparent equilibrium constant and solute effective diffusivity estimation were performed by linear regression on experimental results. Apparent equilibrium constant was 0.86, and diffusivities were 1.22, 1.98, and 2.43 × 10−11 m2/s at 30, 40 and 50 °C respectively. Diffusivities and analytical solutions predicted the experimental results at 30 and 50 °C with 0.3, and 0.4 g/mL respectively.

HKUST-1 as a Heterogeneous Catalyst for the Synthesis of Vanillin.

Vanillin (4-hydoxy-3-methoxybenzaldehyde) is the main component of the extract of vanilla bean. The natural vanilla scent is a mixture of approximately 200 different odorant compounds in addition to vanillin. The natural extraction of vanillin (from the orchid Vanilla planifolia, Vanilla tahitiensis and Vanilla pompon) represents only 1% of the worldwide production and since this process is expensive and very long, the rest of the production of vanillin is synthesized. Many biotechnological approaches can be used for the synthesis of vanillin from lignin, phenolic stilbenes, isoeugenol, eugenol, guaicol, etc., with the disadvantage of harming the environment since these processes use strong oxidizing agents and toxic solvents. Thus, eco-friendly alternatives on the production of vanillin are very desirable and thus, under current investigation. Porous coordination polymers (PCPs) are a new class of highly crystalline materials that recently have been used for catalysis. HKUST-1 (Cu3(BTC)2(H2O)3, BTC = 1,3,5-benzene-tricarboxylate) is a very well known PCP which has been extensively studied as a heterogeneous catalyst. Here, we report a synthetic strategy for the production of vanillin by the oxidation of trans-ferulic acid using HKUST-1 as a catalyst.

The Impact of Vehicle Fragrance on Driving Performance: What Do We Know?

Previous studies have indicated that certain types of fragrance in the vehicle is effective in keeping the driver alert. This study was conducted to evaluate theeffect of lavender or vanilla flavour fragrances toward the driving performance. Ten human subjects were tested sing driving simulator in three different conditions; driving with vanilla, lavender flavor fragrance and driving without fragrance. A questionnaire was distributed to examine the emotion states of the driver after driving the simulator. Our results indicate that fragrance didnot affect the speed reduction. The emotions of the drivers were calm due to the presence of the fragrance.

Morphometric analysis of Vanilla seeds (Orchidaceae) by microscopic techniques

<div class="page" title="Page 1"><div class="layoutArea"><div class="column"><p><span>Se caracterizó y se comparó la morfometría de las semillas de cuatro especies de vainillas colombianas (</span><span>Vanilla odorata</span><span>, </span><span>Vanilla calyculata</span><span>, </span><span>Vanilla oroana </span><span>y </span><span>Vanilla rivasii</span><span>). Las semillas colectadas a partir de frutos maduros fueron estudiadas por microscopía óptica para caracterizar el color, la longitud y el ancho de las </span><span>semillas. Además, por medio de microscopía electrónica de barrido (MEB) se identificaron las características de la superficie de la testa. Existieron diferencias significativas en la longitud, el ancho y en la relación longitud/ </span><span>ancho entre las especies. </span><span>Vanilla oronana </span><span>tuvo las semillas más grandes (431 ± 17 μm de largo y 312 ± 27 μm de </span><span>ancho) y difirió de las otras especies por presentar la coloración parda en tono más oscuro y por la presencia de </span><span>protuberancias en la testa. </span><span>Vanilla odorata </span><span>fue la especie con semillas más pequeñas (310 ± 15 μm de longitud y 222 ± 18 μm de ancho) de color pardo claro. En general, las semillas presentaron la testa lisa y una forma elipsoide. Los caracteres evaluados en este trabajo podrían servir como marcadores taxonómicos en </span><span>Vanilla </span><span>y podrían explicar aspectos importantes de la biología de las semillas de este género. </span></p></div></div></div>

Cross-modal interactions for custard desserts differ in obese and normal weight Italian women

The effects of variation in odors and thickening agents on sensory properties and acceptability of a model custard dessert were investigated in normal weight and obese women. Subjects rated their liking and the intensity of sensory properties (sweetness, vanilla and butter flavors, and creaminess) of 3 block samples (the first varied in vanilla aroma, the second varied in butter aroma and the third varied in xanthan gum). Significant differences were found in acceptability and intensity ratings in relation to body mass index. The addition of butter aroma in the custard was the most effective way to elicit odor-taste, odor-flavor and odor-texture interactions in obese women. In this group, butter aroma, signaling energy dense products, increased the perception of sweetness, vanilla flavor and creaminess, which are all desirable properties in a custard, while maintaining a high liking degree. Understanding cross-modal interactions in relation to nutritional status is interesting in order to develop new food products with reduced sugar and fat, that are still satisfying for the consumer. This could have important implications to reduce caloric intake and tackle the obesity epidemic.

Vanillin restrains non-enzymatic glycation and aggregation of albumin by chemical chaperone like function

Vanillin a major component of vanilla bean extract is commonly used a natural flavoring agent. Glycation is known to induce aggregation and fibrillation of globular proteins such as albumin, hemoglobin. Here we report the inhibitory potential of vanillin toward early and advanced glycation modification and amyloid like aggregation of albumin based on the determination of both early and advanced glycation and conformational changes in albumin using circular dichroism. Inhibition of aggregation and fibrillation of albumin was determined based on amyloid specific dyes i.e., Congo red and Thioflavin T and microscopic imaging. It was evident that vanillin restrains glycation of albumin and exhibits protective effect toward its native conformation.

Physical and bio-chemical composition of value-added pomegranate toffee during storage

Toffee was prepared from dry pomegranate arils using different treatments comprising of cardamom, vanilla flavour, citric acid flavours. Treatment comprising of sulphitation + cardamom flavour was found superior with respect to different parameters. It had acceptable organo leptic quality at the end of 120 days storage at 7–10°C.

Characterization of Potent Odorants in Three Different Cultivars (Madagascar, Comoro and Tahiti) of Vanilla Bean by Aroma Extract Dilution Analysis (AEDA)

Characterization of Potent Odorants in Three Different Cultivars (Madagascar, Comoro and Tahiti) of Vanilla Bean by Aroma Extract Dilution Analysis (AEDA)

Development of ready to bake plant based cake mixture for vegetarians and egg allergens

A ready to bake cake mixture was developed using wheat, Sugar, coconut milk powder, baking powder, corn starch, xanthan gum, vanilla flavour and cream of tartar. Combination of corn starch, baking powder and xan-than gum were used as egg substitution. Eight samples were prepared and the best treatment was selected in terms of sensory properties. Proximate and shelf life analysis were carried out for the best treatment. The best treatment was organoleptically compared with vanilla flavoured cake. Results revealed that there was no signifi-cant difference between the two products in overall acceptability. Proximate analysis revealed that developed cake mixture having lower amount of protein and fat than the normal cake due to absence of egg and butter. Coconut milk powder was the only fat source which contributes around 16.74% fat into the final product. The shelf life analysis for the final product was carried out for two months by testing the sensory attributes, moisture content, peroxide value and microbial count under two types of packaging materials (Triple laminated and Polypropylene) as well as at two different temperatures 270C (Ambient) and 40C (Refrigerated). The sensory attributes along with microbiological level, moisture content and peroxides value of the sample packed in Polypropylene and kept un-der ambient temperature only had a significant deviation at the end of two months shelf life.

The effects of alcohol-containing e-cigarettes on young adult smokers

BackgroundThe liquids (e-liquids) used in an electronic cigarette (e-cigarette) contain myriad chemicals without adequate human inhalation safety data. Furthermore, the absence of e-liquid labeling requirements poses a formidable challenge to understanding how e-liquid constituents may promote nicotine addiction and/or have independent or synergistic biological effects when combined with nicotine. Ethyl alcohol is such a constituent, but has received little scientific interest in this context. MethodsUsing a randomized, double blind, crossover design, acute changes in subjective drug effects, motor performance and biochemical measures of alcohol and nicotine intake were evaluated after directed and ad lib puffing from two commercially available e-liquids containing nicotine (8mg/ml), vanilla flavor and either 23.5% (high) or 0.4% (trace) alcohol. ResultsWhile no differences in subjective drug effects were observed between alcohol conditions, performance on the Purdue Pegboard Dexterity Test (PPDT) improved under the trace, but not under the 23.5% alcohol condition. Although plasma alcohol levels remained undetectable during testing, urine ethyl glucuronide (EtG), an alcohol metabolite, became measurable in three participants after puffing from the 23.5% alcohol e-cigarette. ConclusionsBrief use of a widely available type of e-cigarette containing an e-liquid purchased from an internet vendor can negatively impact psychomotor performance and in some instances, produce detectable levels of a urine alcohol metabolite. Given the widespread and unregulated use of e-cigarettes, especially by youth and other vulnerable populations, further studies are needed to evaluate both the acute safety and long-term health risks of using alcohol-containing e-cigarettes.

تأثیر صمغ های گوار و دانه ریحان بر ویژگی های فیزیکی بستنی نیم چرب و کم چرب

امروزه، ارتباط مصرف زیاد چربی با بیماری های مختلف شناخته شده است. بنابراین، افراد جامعه مصرف فراورده های غذایی کم چرب را به انواع با چربی کامل ترجیح می دهند. هدف این تحقیق بررسی اثر صمغ های گوار، دانه ریحان و مخلوط 50:50 آن ها بر خصوصیات بستنی کم چرب (5/2درصد) و نیم چرب (5 درصد) در مقایسه با نمونه شاهد پرچرب (10درصد) بود، بدین منظور اثرات این صمغ ها به عنوان جایگزین چربی در سطوح مختلف (35/0، 45/0، 5/0 و 55/0 درصد) بر ویژگی های فیزیکی نمونه ها شامل ویسکوزیته ظاهری، سرعت ذوب، ضریب افزایش حجم، pH، دمای خروج از بستنی ساز و کدورت مورد ارزیابی قرار گرفت. با کاهش چربی، ویسکوزیته ظاهری کاهش، سرعت ذوب و ضریب افزایش حجم افزایش یافت، اما با افزودن صمغ به عنوان جایگزین چربی و افزایش غلظت آن، روند معکوسی در این سه ویژگی دیده شد.

An Examination of Electronic Cigarette Content on Social Media: Analysis of E-Cigarette Flavor Content on Reddit.

In recent years, the emerging electronic cigarette (e-cigarette) marketplace has shown great development prospects all over the world. Reddit, one of the most popular forums in the world, has a very large user group and thus great influence. This study aims to gain a systematic understanding of e-cigarette flavors based on data collected from Reddit. Flavor popularity, mixing, characteristics, trends, and brands are analyzed. Fruit flavors were mentioned the most (n = 15,720) among all the posts and were among the most popular flavors (n = 2902) used in mixed blends. Strawberry and vanilla flavors were the most popular for e-juice mixing. The number of posts discussing e-cigarette flavors has increased sharply since 2014. Mt. Baker Vapor and Hangen were the most popular brands discussed among users. Information posted on Reddit about e-cigarette flavors reflected consumers’ interest in a variety of flavors. Our findings suggest that Reddit could be used for data mining and analysis of e-cigarette-related content. Understanding how e-cigarette consumers’ view and utilize flavors within their vaping experience and how producers and marketers use social media to promote flavors and sell products could provide valuable information for regulatory decision-makers.

Contribution of Bacillus Isolates to the Flavor Profiles of Vanilla Beans Assessed through Aroma Analysis and Chemometrics.

Colonizing Bacillus in vanilla (Vanilla planifolia Andrews) beans is involved in glucovanillin hydrolysis and vanillin formation during conventional curing. The flavor profiles of vanilla beans under Bacillus-assisted curing were analyzed through gas chromatography-mass spectrometry, electronic nose, and quantitative sensory analysis. The flavor profiles were analytically compared among the vanilla beans under Bacillus-assisted curing, conventional curing, and non-microorganism-assisted curing. Vanilla beans added with Bacillus vanillea XY18 and Bacillus subtilis XY20 contained higher vanillin (3.58% ± 0.05% and 3.48% ± 0.10%, respectively) than vanilla beans that underwent non-microorganism-assisted curing and conventional curing (3.09% ± 0.14% and 3.21% ± 0.15%, respectively). Forty-two volatiles were identified from endogenous vanilla metabolism. Five other compounds were identified from exogenous Bacillus metabolism. Electronic nose data confirmed that vanilla flavors produced through the different curing processes were easily distinguished. Quantitative sensory analysis confirmed that Bacillus-assisted curing increased vanillin production without generating any unpleasant sensory attribute. Partial least squares regression further provided a correlation model of different measurements. Overall, we comparatively analyzed the flavor profiles of vanilla beans under Bacillus-assisted curing, indirectly demonstrated the mechanism of vanilla flavor formation by microbes.

Phylogenomic analysis shows that ‘Bacillus vanillea’ is a later heterotypic synonym of Bacillus siamensis.

‘Bacillus vanillea’ XY18 ( = CGMCC 8629 = NCCB 100507) was isolated from cured vanilla beans and involved in the formation of vanilla aroma compounds. A draft genome of this strain was assembled and yielded a length of 3.71 Mbp with a DNA G+C content of 46.3 mol%. Comparative genomic analysis with its nearest relatives showed only minor differences between this strain and the genome of the Bacillus siamensis KCTC 13613T ( = BCC 22614T = KACC 16244T), with a calculated DNA–DNA hybridization (DDH) value of 91.2 % and an average nucleotide identity (ANI) of 98.9 %. This DDH value is well above the recommended 70 % threshold for species delineation, as well as the ANI threshold of 95 %. In addition, the results of morphological, physiological, chemotaxonomic and phylogenetic analyses indicate that the type strains of these two taxa are highly similar with phenotype coherence. A core genome multi-locus sequencing analysis was conducted for the strains and the results show that ‘Bacillus vanillea’ XY18 clusters closely to the type strain of Bacillus siamensis. Therefore, it is proposed that the species ‘Bacillus vanillea’ XY18 ( = CGMCC 8629 = NCCB 100507) should be reclassified as a later heterotypic synonym of Bacillus siamensis KCTC 13613T ( = BCC 22614T = KACC 16244T). An emended description of Bacillus siamensis is provided.

Oral Nutritional Supplements and Taste Adherence in Malnourished Adults Inpatients, Effect on Adhesion during Hospital Stance

Aim: The aim of our study was to evaluate a hypercaloric sweet milk-based oral nutrition supplement in a prospective 3-day study designed to assess the taste preferences of this oral nutritional supplement (ONS) in malnourished inpatients and the influence on adherence in daily intake. Methods: A total of 46 in patients with recent weight loss were included in this study. One flavor (chocolate, vanilla or strawberry) was administered each day in a random way to each patient during 3 consecutive days. In the first 3 days, patients were asked to fill 2 questionnaires intended for reflecting ONS tolerance and acceptance. Results: Sweet was better for chocolate flavor (3.9 ± 2.4 points) than for vanilla flavor (2.7 ± 2.3 points; p < 0.02) and strawberry flavor (3.1 ± 2.3 points; p < 0.01). Chocolate flavored ONSs were rated as having more aftertaste (3.4 ± 2.1 points) than vanilla (2.4 ± 2.1 points; p < 0.01) and strawberry (2.6 ± 1.5 points; p < 0.03). Patients who chose chocolate took a total of 20.7 ± 20.9 average bricks during hospitalization (1.95 ± 0.2 per day), patients who chose vanilla took 18.6 ± 21.0 bricks (1.90 ± 0.7 per day) and finally patients who chose strawberry took 14.5 ± 13.5 bricks during admission (1.78 ± 0.1 per day; p < 0.01). Conclusions: The taste preferences of all the ONSs are similar although the consumption is high in chocolate flavored ONS during hospitalization. Sweetness may have influenced this finding.

The Internet helps spread pseudoscience, and how to fight it, by Michelle Francl

As a computational chemist, I’ve coauthored several highly cited methodology papers. But my most widely read article has nothing to do with basis sets for ab initio calculations or atomic charges. Thanks to the Internet, my best known piece of writing is about beaver butts and vanilla ice cream. Published on the news website Slate in February, my review of Vani Hari’s “The Food Babe Way,” among other things, took down her claim that the vanilla flavoring in your ice cream comes from a pair of sacs on a beaver’s rear end. In a little more than a week, my story drew enough Facebook “shares” to rival the 100 most-cited science papers of all time. Welcome to clickbait chemistry: fast access to a messy, toxic, hard-to-separate brew of science and pseudoscience. The links are irresistible. There’s formaldehyde in your baby’s shampoo and lead in your red lipstick. Chemists find it ...

Are implicit emotion measurements evoked by food unrelated to liking?

In an effort to find a simple method to measure implicit and unconscious emotional effects of food consumption, a number of methods were compared in an experiment in which 3 groups of at least 24 subjects were each exposed to a pair of yoghurts of the same brand and marketed in the same way, but with different flavours or fat content. The methods used were eye tracking of the packaging, face reading during consumption, a new emotive projection test (EPT) and an autobiographical reaction time test based on mood congruency. In the emotive projection test the subjects rated photographs of others on 6 positive and 6 negative personality traits after having eaten the yoghurt. It showed clear differences in two of the three pairs of yoghurt. The autobiographical congruency test failed to reach significance although all findings went in the same direction as the ones in the EPT. Liking and familiarity with the products were also measured and the fact that they were not related to the emotional effects was established. Eye tracking showed effects of familiarity when the measurements before and after consumption of the yoghurts were compared. The results of the face reading test are not reported due to technical difficulties. Although liking itself was not correlated with the emotional effects in the emotive projection test, shifts in liking caused by consumption of the product did, indicating the emotional importance of pleasant surprise or disappointment in the confrontation between the expected and the actual experience of the product. Sensory differences in the fruit flavours had no effects on the emotional reactions, but change in fat content did, while vanilla flavour had a strong positive emotional effect.

Vanillin and cinnamic acid in aqueous solutions or in active modified packaging preserve the quality of fresh-cut Cantaloupe melon

The effect of natural antimicrobials such as vanillin (1 or 2g/L) or cinnamic acid (0.15 and 0.3gL−1) in an aqueous solution or the use of cinnamic vapors through a filter paper placed inside a container (active modified atmosphere packaging-MAP), on the quality of fresh-cut melon stored 10 days at 5°C was assayed. Immersion in water was used as the control treatment. All of these antimicrobial treatments had a good antimicrobial effect, mainly against the mesophilic bacteria (1.5logcfug−1), causing a reduction of Enterobactericeae (2.2logcfug−1). Total polyphenol contents (166mgkg−1 f.w.) decreased with time of storage although fresh-cut melon treated with vanillin (2g/L) and all cinnamon treatments had the highest polyphenol levels with a lower reduction with time of storage. All cinnamon treatments had a lower respiration rate and allowed for better vitamin C retention of melon pieces. The flavor of antimicrobial-treated melon was accepted by consumers, but a vanilla flavor was tasted in melon treated with this compound, although it did not lead to a rejection. A relationship between antimicrobial concentration and microbial population reduction was not found and from this point of view; the use of lower antimicrobial concentrations can be recommended. These natural antimicrobials had good antimicrobial effects and they can be an attractive green alternative for use as sanitizers. The use of cinnamon within active MAP can be helpful in the design of treatments in the packaging industry for fresh-cut products, creating a new opportunity to ensure a safe product.

Fungal endophytes of Vanilla planifolia across Réunion Island: isolation, distribution and biotransformation.

BackgroundThe objective of the work was to characterize fungal endophytes from aerial parts of Vanilla planifolia. Also, to establish their biotransformation abilities of flavor-related metabolites. This was done in order to find a potential role of endophytes on vanilla flavors.ResultsTwenty three MOTUs were obtained, representing 6 fungal classes. Fungi from green pods were cultured on mature green pod based media for 30 days followed by 1H NMR and HPLC-DAD analysis. All fungi from pods consumed metabolized vanilla flavor phenolics. Though Fusarium proliferatum was recovered more often (37.6 % of the isolates), it is Pestalotiopsis microspora (3.0 %) that increased the absolute amounts (quantified by 1H NMR in μmol/g DW green pods) of vanillin (37.0 × 10−3), vanillyl alcohol (100.0 × 10−3), vanillic acid (9.2 × 10−3) and p-hydroxybenzoic acid (87.9 × 10−3) by significant amounts.ConclusionsAll plants studied contained endophytic fungi and the isolation of the endophytes was conducted from plant organs at nine sites in Réunion Island including under shade house and undergrowth conditions. Endophytic variation occured between cultivation practices and the type of organ. Given the physical proximity of fungi inside pods, endophytic biotransformation may contribute to the complexity of vanilla flavors.Electronic supplementary materialThe online version of this article (doi:10.1186/s12870-015-0522-5) contains supplementary material, which is available to authorized users.

Sugar reduction in probiotic chocolate-flavored milk: Impact on dynamic sensory profile and liking

Reducing the sugar content of processed products has been claimed to be one of the most efficient strategies for decreasing sugar intake. The present work aimed at studying the influence of sugar reduction on the dynamic sensory profile and consumers' liking of probiotic chocolate-flavored milks using a novel temporal methodology, and to evaluate two alternatives (vanilla flavor and thaumatin) to attenuate the sensory changes caused by sugar reduction. Probiotic chocolate-flavored milks were formulated with different reductions in added sugar (0, 20, 40 and 60%). Vanilla flavor and thaumatin were added to the sugar-reduced samples at two concentrations. Samples were evaluated by trained assessors using Temporal check-all-that-apply (TCATA). Additionally, consumers evaluated the dynamic sensory profile of a subset of the samples using TCATA and indicated their overall liking using a 9-point hedonic scale. Results from the present work showed that the main effect of sugar reduction on the dynamic sensory profile of the probiotic chocolate-flavored milks was related to changes in sweetness, bitterness and thickness. A reduction in added sugar of 20% led to changes in sweetness intensity, which were perceived by both trained assessors and consumers. However, consumers' liking was not significantly affected by sugar reduction up to 40%. The addition of vanilla flavor at suprathreshold concentrations was not efficient in increasing sweetness perception in chocolate-flavored milks with the lowest sugar reduction percentage, suggesting that it may not be a feasible alternative for reducing sugar in this product category. These results suggest that in many situations sugar content of food products could be decreased without a relevant impact on consumers' sensory and hedonic perception.