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Biotic elicitors enhance flavour compounds during accelerated curing of vanilla beans

Sreedhar, R. V. and Roohie, K. and Maya, Prakash and Venkatachalam, L. and Bhagyalakshmi, N. (2009) Biotic elicitors enhance flavour compounds during accelerated curing of vanilla beans. Food Chemistry, 112 (2). pp. 461-468. ISSN 0308-8146

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Abstract

Food-grade elicitors, selected after an initial screening, were used in combination with pre-treatments for the accelerated curing of beans. When acetone dried red beet elicitor - a rich source of peroxidase (98,500Ug-1 dry weight) was used, 2.65% vanillin was formed in 10 days, which was 1.7-fold higher than in control beans (blanched+scarified) of this study and 3.23-fold higher than the conventional curing (0.82%). HPLC analysis of elicitor-treated samples showed the formation of almost all the major compounds found in the conventionally cured beans (cured for 3-6 months) with better sensorial properties. These observations appear useful for developing a rapid process for the curing of vanilla beans.

Item Type: Article
Uncontrolled Keywords: Vanilla planifolia Accelerated curing Biotic elicitors Vanilla flavour Sensory attributes
Subjects: 600 Technology > 08 Food technology > 15 Flavour/Fragrance/Perfumes
Divisions: Plant Cell Biotechnology
Sensory Science
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 17 Jun 2009 08:52
Last Modified: 03 Oct 2018 06:38
URI: http://ir.cftri.com/id/eprint/9077

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