Molecular Aroma\nComposition of Vanilla Beans from\nDifferent Origins

The demand for natural Vanilla has increased rapidly,\ncreating\nthe need for more potential sources of high-quality Vanilla essence.\nUnderstanding the geographical influences on the aroma profile of\nVanilla is essential. This study demonstrates the first comparative\nanalysis of odorant compositions in the three most important Vanilla\nvarieties: Vanilla planifolia, Vanilla pompona, and Vanilla tahitensis from different origins. Following the screening for odor-active\nmolecules through gas chromatography-olfactometry and aroma extract\ndilution analysis (GC-O and AEDA), selected compounds were quantified\nusing stable isotope dilution assays (SIDA) and their dose over threshold\nvalues (DoTs) were calculated. Vanillin was confirmed as the most\nimportant odor-active compound due to its highest DoT value, especially\nin the V. planifolia sample. Meanwhile,\n4-methoxybenzyl alcohol and 4-methoxybenzaldehyde showed higher DoT\nfactors than vanillin in V. pompona and partially in V. tahitensis samples.\nThis indicates their role as discriminative odorants for these varieties.\nThe heightened DoT values of 3-hydroxy-4,5-dimethyl-2(5<i>H</i>)-furanone in Uganda Vanilla samples unveil geographical influences\non the odorant profile within V. planifolia species. Additionally, 2-methyl-3-(methyldithio)furan was identified\nfor the first time in Vanilla samples with diverse DoT values from\ndifferent species and origins.