Sensory-Guided Analysis and Recombination of Characteristic Flavor Compounds in Vanilla planifolia Andrews

Headspace solid phase microextraction (HS-SPME) combined with gas chromatography-mass spectrometry (GC-MS) was used to analyze the volatile aroma components of vanilla extract. The characteristic flavor compounds of vanilla extract were analyzed by a sensory-guided approach based on olfactory threshold and odor activity value (OAV) and reconstituted by aroma recombination test. The results showed that 83 aroma compounds were detected in vanilla extract, and 34 aroma components contributing to creamy, sweet, sour, acidic aroma, balsamic, burnt, bean-like and spicy aroma notes were found to be closely related to the characteristic flavor of vanilla extract. According to their OAV values, 14 aroma compounds including vanillin, 4-(ethoxymethyl) phenol, 2-methoxy-phenol, acetic acid, 4-vinyl guaiacol, and vanillin ethyl ether were identified as the key components contributing to the characteristic flavor of vanilla extract. The aroma recombination sample of these characteristic flavor compounds had vanilla-like creamy, sweet, smoked and sour aromas, and could be used to identify the characteristic aroma of vanilla with a sensory similarity of 92.33%, indicating that the 14 characteristic flavor compounds can be used as key indicators for quality control of natural perfumes with the characteristic flavor of vanilla and provide a material basis for the reconstitution of food additives with the characteristic flavor of vanilla.