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SRC-VANILLA-2013 · PRIMARY

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

Lifecycleactive
Published2013-03-23
DOI10.1271/bbb.120840
Used by1 verified claim
CITATION CHECK

Title, journal, date and first author checked against the publisher’s Crossref record on 2026-10-06 by an automated check. Publication date confirmed to the day. The publisher reported no open licence for the work. SmellBook publishes only the citation and its own claim, never the work’s text.

LIFECYCLE REVIEW

Reviewed 2026-10-06 · corrections 0

TOPICS
vanillakey odorantsaroma extract dilution analysis
CLAIMS USING THIS SOURCE1
CLM-VANILLA-002

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.
MOLECULES NAMED IN CLAIMS FROM THIS SOURCE4

Claim CLM-VANILLA-002

SmellBook records only the molecules its own claims name from this source, in the role each claim states. The source may report others.

EXTERNAL RECORD

Open the publisher / DOI record ↗

Permanent identifier smellbook:source:tahitian-vanilla-odorants-2013 · Graph record (JSON)

Dataset history In the SmellBook dataset since the dataset release of 2026-10-06 · sha256 5c7fe650477f.