Physicochemical, microbiological, and structural relationship of vanilla beans (Vanilla planifolia, Andrews) during traditional curing process and use of its waste

Alberto Peña-Barrientos, María de J. Perea-Flores, Hugo Martínez-Gutiérrez, Olga A. Patrón-Soberano, Francisco E. González-Jiménez, Miguel Vega-Cuellar, Gloria Dávila-Ortiz

Research output: Contribution to journalReview articlepeer-review

5 Scopus citations

Abstract

Vanilla (Vanilla planifolia) native to Mexico, is a plant that belongs to the orchid family. It is formed by the cutting, orchids and their fruits (beans). Since its discovery by the Totonacas until today, it has been used to flavor many beverages and foods, due to its sensorial properties developed during a traditional curing process, which has given Mexican vanilla beans an important international demand for their exquisite flavor and for having the most complete aromatic profile among all the species marketed, enabling to hold a denomination of origin facilitating its commercialization and ensuring its quality. The green vanilla bean lacks aroma and flavor, so to develop these characteristics it must be subjected to a traditional curing process, which is carried out in an artisanal way and consists of 4 stages (killing, sweating, sun drying and conditioning), which allow the development of phenolic and aromatic compounds, fatty and organic acids that contribute to the development of its aromatic profile, which may be related to morphological, structural, chemical changes, endophytic microorganisms, which together interact giving their aromatic profile so appreciated. However, this has only been studied during the bean physiological maturity and at the end of the curing process. According to the above, this review consists of the integration of knowledge about the vanilla generalities, current regulations, composition, endophyte microorganisms and microstructural changes that develop in the vanilla bean during the traditional curing process; as well as their interrelation between each of them; in addition to a possible evaluation of the waste use generated after the extraction systems of the compounds responsible for the aroma.

Original languageEnglish
Article number100445
JournalJournal of Applied Research on Medicinal and Aromatic Plants
Volume32
DOIs
StatePublished - Feb 2023

Keywords

  • Chemical composition
  • Endophyte microorganisms
  • Microstructure
  • Physicochemical properties
  • Vanilla
  • Vanilla waste

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