Biotic elicitors enhance flavour compounds during accelerated curing of vanilla beans
IR@CFTRI: CSIR-Central Food Technological Research Institute, Mysore
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| Relation |
http://ir.cftri.com/9077/
http://www.sciencedirect.com/science/article/B6T6R-4SP3SVM-4/2/d30887584db96ef0c28306798f0497de |
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| Title |
Biotic elicitors enhance flavour compounds during accelerated curing of vanilla beans
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| Creator |
Sreedhar, R. V.
Roohie, K. Maya, Prakash Venkatachalam, L. Bhagyalakshmi, N. |
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| Subject |
15 Flavour/Fragrance/Perfumes
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| Description |
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.
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| Date |
2009
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| Type |
Article
PeerReviewed |
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| Format |
application/pdf
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| Language |
en
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| Identifier |
http://ir.cftri.com/9077/1/Food_Chemistry%2C_Volume_112%2C_Issue_2%2C_15_January_2009%2C_Pages_461-468.pdf
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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