Characterization of Physicochemical properties and Aroma of Commercial Vanilla
Dwi Setyaningsih dan Nurmalia Muliati (IPB)
The curing process of vanila beans from dried vanilla extract woul give added value to vanilla product. Aroma and taste in vanilla extract depend on varieties of plants, cultivation methods and curing process. Indonesian vanilla extract tend to give woody and phenolic aroma because it was harvested too early and it didn’t cure perfectly.
The objective of this study is to know the physicochemical and aroma characteristics of vanila extract from importer, exporter and vanilla extract from the newest experiment from our laboratory. There were seven samples, three from importer (Tahity grade I, tahity Grade II, Virginia Dare), Two from Indonesian vanilla exporter (Djasula wangi, cobra) and two from laboratory (G11, S7). Phsycochemical characteristic which were analyzed were vanillin content, ash, soluble ash, alkalinity of soluble ash, alkalinity of total ash, total acidity and lead number, all compared with FDA standar. Sensory analysis used aroma description test consist of qualitative descriptive test (in-depth interview and focus group methods) and quantitative descriptive analysis (QDA).
Result of this study showed that laboratory’s sample from modified curing process (G11) followed FDA standard in phsycochemical characters, but the aroma description was not as strong as aroma of vanilla from exporter, namely Cobra with creamy, sweet and vanilla aroma; and vanilla extract from importer, namely Virginia with smoky and spicy aroma.