PHYSICAL-CHEMICAL AND SENSORY CHARACTERIZATION OF Vanilla planifolia Jacks. ex Andrews WITH DIFFERENT CURING SCHEMES

Abstract

Vanilla is an important and valuable aromatic species worldwide; it is native from Mexico, currently the fifth most important producer in the international market. The vanilla fruits (siliques) develop unique physicochemical and sensory traits through a mostly traditional fermentative process (curing) and from these a vainillin-rich extract is obtained, which is the principal aromatic agent. Although a Mexican Norm (NMX) regulates pod quality characteristics, various criteria are not very precise and lacks a description of sensory attributes. Cured fruits were sampled from different locations in Puebla and Veracruz and physicochemically characterized to correlate them to the NMX; besides a sensory profile was developed based on their geographic origin and curing scheme. None of these variables could clearly explain variations on physicochemical parameters and sensory profiles obtained. Thus, a more controlled study is suggested to obtain more consistent conclusions.