Nonvolatile and Volatile Contributors to Flavor Disliking in Vanilla

Chemical contributors to vanilla flavor disliking were identified through an untargeted flavoromics approach. Fifteen beans of <i>Vanilla planifolia</i> species varying in origin were extracted and chemically profiled using GC/MS-QToF and LC/MS-QToF. A consumer liking study and descriptive analysis (DA) were conducted, revealing significant differences in consumer liking scores and flavor attributes among the samples. Orthogonal partial least-squares (OPLS) analysis modeling of chemical profiles against liking scores demonstrated good model fit and predictive ability (R²Y > 0.9 and Q² > 0.8). 12 key compounds, 7 from GC/MS and 5 from LC/MS, were identified as top predictors of vanilla flavor disliking. Further sensory recombination testing demonstrated that eight of these predictive compounds impacted the flavor perception of vanilla extracts and, in combination, significantly decreased consumer preference and flavor liking of vanilla extracts. These findings highlight specific contributors to vanilla flavor disliking and offer a basis for improving flavor quality and product value.