VERIFIEDPRIMARY
Identification of the Key Odorants in Tahitian Cured Vanilla Beans (Vanilla tahitensis) by GC-MS and an Aroma Extract Dilution Analysis
Makoto Takahashi et al.
Bioscience, Biotechnology, and Biochemistry
DOI 10.1271/bbb.120840CLM-VANILLA-002 · VERIFIED
Key odorants of Tahitian cured vanilla beans
Aroma extract dilution analysis, quantification and aroma reconstitution identified vanillin, anisaldehyde, anisyl alcohol and anisyl acetate as the key odorants in Tahitian cured vanilla beans, with vanillin and anisaldehyde at the highest flavour dilution factor.
Cured beans of Tahitian vanilla (Vanilla tahitensis); the study does not cover other vanilla species.
The statement the claim rests on was found word for word in the abstract fetched from the named service, and an editor read the full abstract against every part of the claim. Abstract from Europe PMC (ebi.ac.uk/europepmc).
active · reviewed 2026-10-02 · corrections 0
CANONICAL PROFILES1
MOLECULES THIS CLAIM NAMES4
- anisaldehyde · Key odorant · the claim says “as the key odorants”
- anisyl acetate · Key odorant · the claim says “as the key odorants”
- anisyl alcohol · Key odorant · the claim says “as the key odorants”
- vanillin · Key odorant · the claim says “as the key odorants”
Each molecule page shows the other entries whose evidence names it. A molecule named here is not the whole smell.
SUPPORTING SOURCES1
Permanent identifier smellbook:claim:key-odorants-of-tahitian-vanilla-beans · Graph record (JSON)
Dataset history In the SmellBook dataset since the dataset release of 2026-10-06 · sha256 5c7fe650477f.