Enzyme-assisted process for production of superior quality vanilla extracts from green vanilla pods using tea leaf enzymes

Naidu, Madeneni Madhava and Sujith Kumar, P. V. and Shyamala, B. N. and Sulochanamma, G. and Maya Prakash and Thakur, M. S. (2012) Enzyme-assisted process for production of superior quality vanilla extracts from green vanilla pods using tea leaf enzymes. Food and Bioprocess Technology, 5 (2). pp. 527-532. ISSN 1935-5149

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Abstract

Vanilla planifolia Andrews is a perennial tropical vine and is an orchid grown for its pleasant flavor. There is an increasing trend world over for using natural flavors. Vanilla being an important food flavoring ingredient, the demand for natural vanilla extract is increasing. Hence, the aim of the present study was to prepare vanilla extract from green beans without going through the elaborate and time-consuming conventional curing process. Vanilla beans after size reduction were mixed in a suitable proportion with tea leaf enzyme extract (TLEE) and incubated to facilitate action of enzymes on vanilla flavor precursors. The beans mix was squeezed, and the filtrate was treated with ethanol to extract the vanilla flavor. TLEE-treated extracts had higher vanillin content (4.2%) compared to Viscozyme extract (2.4%). Also, it had higher intensity of vanilla flavor, sweet, and floral notes. Further, electronic nose analysis confirmed the discrimination between extracts. It was concluded that the use of TLEE is very much useful to obtain higher yield of vanilla extract and superior quality vanilla flavor, which avoids the traditional laborious and time-consuming curing process.

Item Type:	Article
Subjects:	B Life Science > Food Science and Nutrition
Divisions:	Department of > Food Science and Nutrition
Depositing User:	C Swapna Library Assistant
Date Deposited:	24 Jul 2019 05:49
Last Modified:	24 Jul 2019 05:49
URI:	http://eprints.uni-mysore.ac.in/id/eprint/5500

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