S. Van Dyk, W.B. McGlasson, M. Williams, A. Phelan
Program and Abstract. 2007 Australasian Postharvest Conference. Crowne Plaza Terrigal, NSW, Australia. 12 September 2007. 87 p.
2007
บทคัดย่อ
Improved Methods for Curing Vanilla Beans
Vanilla (Vanilla planifolia Andrews) is a climbing orchid indigenous to Mexico. Vanilla is a universal flavouring compound and the characteristic flavour is generated following hydrolysis of glucovanillin to free vanillin during curing. The aim of this research was to develop a rapid curing method. Mature green beans were obtained from a commercial grower, Cairns, Queensland. Different combinations of curing times, temperatures and drying methods were compared. one batch of beans was continuously cured at 35°C for 12 days. Two further batches were blanched in water at 67°C for 3 minutes and then sweated at 45°C for 4 day or at 35°C for 5 days. The beans were sweated until they turned brown. Three methods of drying were evaluated; a heat pump dryer at 40°C and 15% RH, tunnel dryer at 60°C and 20% RH and tunnel dryer at 60°C and 10% RH. Vanillin was assayed by HPLC and the quality of cured beans was assessed by untrained panellists. The concentrations of vanillin were low in green beans. About 90% of the glucovanillin was hydrolysed in non-blanched beans cured continuously at 35°C but there was only 70% conversion in beans blanched at 67°C for 3 minutes and sweated at 45°C for 4 days or 35 °C for 5 days. Aroma profiling showed that the beans cured continuously at 35°C had superior aroma to beans blanched in hot water and sweated at 45 and 35°C. The project funded by Australian Vanilla Plantations Ltd and the UWS Hawkesbury Foundation.