Table 1.
Aromatic compounds identified in commercial, traditional and enzymatic vanilla extracts
| Extract | Vanillin (g 100 mL−1) | Glucovanillin (mg 100 mL−1) | p-hydroxybenzaldehyde (mg 100 mL−1) | Vanillyl alcohol (mg 100 mL−1) | Vanillic acid (mg 100 mL−1) |
|---|---|---|---|---|---|
| Traditional | 0.135ª (± 0.015) | 1.430ª (± 0.123) | 4.772ª (± 0.371) | ND | ND |
| V. Dare | 0.136ª (± 0.008) | 6.408b (± 0.191) | 5.327ab (± 0.328) | 0.382a (± 0.135) | 1.342a (± 0.082) |
| Cry40 | 0.169b (± 0.005) | ND | 5.934b (± 0.285) | 1.521b (± 0.111) | 0.278b (± 0.047) |
| Cel40 | 0.153b (± 0.008) | ND | 5.540b (± 0.198) | 1.450b (± 0.192) | ND |
Traditional = Vanilla extract from cured beans; V. Dare = Commercial extract Virginia Dare; Cry40 = Vanilla extract from green beans hydrolyzed with Crystalzyme PML-MX at pH 5.0 and 40 °C; Cel40 = Vanilla extract from green beans hydrolyzed with Cellulase 17600L at pH 5.0 and 40 °C
Different letters indicated statistically differences (p < 0.05) for each treatment (row)