Study On The Change In Vanilla Extraction Process And Refining Method Of Flavor Substance

Vanilla is a typical tropical economic crops,known as “The King of Food Spices”.Aromatic ingredients who released from vanilla pods(processed vanilla),Vanillin,Vanillic acid,4-hydroxy benzaldehyde and 4-hydroxybenzoic acid as four main flavor substances of vanilla extraction,are extracted by ethanol as solvent(we defined the initial extract as extracting solution(bean tincture),after concentrated extract was named as vanilla extract).However,changes of flavor material during the extraction of alcoholic extract who have more of the waxiness were not clear,which will restrict mobility and application of product.In view of the methods of dewaxing and refining in vanilla extract have not been reported.The main findings are as follows:In this paper,the effects of physico-chemical indexes,sensory characteristics,and the main flavor substances of extraction were analyzed based on alcoholic vanilla extract.The results showed that the comprehensive sensory scores of the extract were 40 d > 20 d > 30 d > 10 d > 50 d,successively.The color was gradually deepened when extraction time was extended.The L * value was gradually reduced,a *,b *,c * value tended to be increased with prolonged extraction time.Refractive index,density and soluble solids content showed overall upward trend of vanilla extraction with prolonged extraction time.The four main flavor substance of vanilla extraction reached maximum when extracted time reached to 40 days,and(Vanillin,Vanillic acid,4-hydroxy benzaldehyde,4-hydroxybenzoic acid)the content were 1.73 %,0.28 %,0.12 % and 0.06 %,respectively.36 kinds of volatile aroma components weredetected in extraction process.15,27,15,23,and 20 compounds were detected in extraction time of 10 d,20 d,30 d,40 d and 50 d,respectively.The best ethanol extraction time was 40 days at room temperature according to comprehensive physico-chemical index and flavor compounds detection results.The dewaxing process of vanilla extract was optimized by single factor and orthogonal experiment to be sure of optimum extraction process parameters.The relative density,acid value and ester value of pods were lower than that of extract.The optimum solvent was 0.6 g / 100 m L,the freezing time was 3 h,and the ethanol temperature was 70 ?.The content of vanillin was 8.91%.The extract was purified by petroleum ether,ethyl acetate,n-butanol alone and mixed solvent as extraction solvent.The optimal extraction solvent was determined by electronic sensory,human sensory,the combination of qualitative and quantitative analysis.The results showed that ethyl acetate: n-butanol = 2: 8(v / v)as the extraction solvent,the extraction time was 3 times.Vanillin content was 9.83%,while removing part of the aroma did not contribute to the non-volatile macromolecules.