The Effect of Bean Size and Curing Process on Aroma Profile and Vanillin/Glucovanillin Content of Indonesian Cured Vanilla Beans

Dede Adawiyah, Dede Adawiyah, Petronela Reri, Hanifah Lioe

2019

Abstract

A cured vanilla bean produced in Indonesia has lower quality than that produced in other countries, which may be associated with improper maturity of vanilla bean and curing process. The quality of vanilla is dependent on its aroma and vanillin content. The aim of this research was to evaluate the effects of fresh vanilla bean size (weight and length) on aroma profile and vanillin/ glucovanillin of cured vanilla bean. Curing condition was conducted under 90ºC killing temperatures and sun drying period (dried to 50% of initial beans weight). Aroma profile was evaluated using sensory quantitative descriptive analysis and vanillin content determined by high performance liquid chromatography. The results showed that different size of vanila beans with same condition of curing process gave different aroma profile. Vanilla beans with size less than 8 grams or 12.3 cm length of vanilla bean did not have good aroma vanilla characteristics. The highest vanillin content was found in vanilla with size of bean more than 15 grams or 19.6 cm length of vanilla bean, and characterised as vanillin aroma.

Paper Citation

in Harvard Style

Adawiyah D., Reri P. and Lioe H. (2019). The Effect of Bean Size and Curing Process on Aroma Profile and Vanillin/Glucovanillin Content of Indonesian Cured Vanilla Beans. In Proceedings of the 2nd SEAFAST International Seminar - Volume 1: 2nd SIS, ISBN 978-989-758-466-4, pages 106-111. DOI: 10.5220/0009977400002833

in Bibtex Style

@conference{2nd sis19,
author={Dede Adawiyah and Petronela Reri and Hanifah Lioe},
title={The Effect of Bean Size and Curing Process on Aroma Profile and Vanillin/Glucovanillin Content of Indonesian Cured Vanilla Beans},
booktitle={Proceedings of the 2nd SEAFAST International Seminar - Volume 1: 2nd SIS,},
year={2019},
pages={106-111},
publisher={SciTePress},
organization={INSTICC},
doi={10.5220/0009977400002833},
isbn={978-989-758-466-4},
}

in EndNote Style

TY - CONF

JO - Proceedings of the 2nd SEAFAST International Seminar - Volume 1: 2nd SIS,
TI - The Effect of Bean Size and Curing Process on Aroma Profile and Vanillin/Glucovanillin Content of Indonesian Cured Vanilla Beans
SN - 978-989-758-466-4
AU - Adawiyah D.
AU - Reri P.
AU - Lioe H.
PY - 2019
SP - 106
EP - 111
DO - 10.5220/0009977400002833