INFLUENCE OF THE TRADITIONAL MEXICAN CURING PROCESS ON AROMA COMPOUNDS OF Vanilla planifolia Jacks ex Andrews

Abstract

Quality control during vanilla (Vanilla planifolia Jacks. ex Andrews) curing is a complex process, since the performance of each step depends on the maturity index of the fruit, the climatic conditions, the amount of fruits to be cured, and the workforce among other factors. In this study, the stages and variants considered in the curing process of fruits (siliques) are presented, from a vanilla plantation in the Totonacapan region, Mexico, and processed in different curing plants, with the aim of evaluating the final quality. An interview was applied to the people responsible of five curing plants from Veracruz, and one from Tamazunchale, San Luis Potosí, about the steps in the curing process. Later, each curing plant was
given 32-week-old vanilla fruits, to be cured with fruits from the curing plant itself (reference fruits). After three months of processing, the content of aromatic compounds (vanillin, p-hydroxybenzaldehyde, vanillic acid, p-hydroxybenzoic acid) of the fruits was evaluated. Results show that traditional curing comprises seven general stages with variations between curing plants, primarily in the stages of wilting and washing, which significantly affect the aromatic quality of the cured vanilla.