Determinación de proceso de maduración de la Vanilla tahitensis (vainilla)

Abstract

Abstract: For many years, vanilla has been an essential plant for industry, thus becoming one of the species with high economic value due to its pleasant aroma and flavor. Currently, vanilla crops are being implemented in Ecuador, which have great industrial and export potential. In this research work, optimal and adequate conditions were established to reduce vanilla processing times. For this purpose, a curing process was tested that began with three different thermal treatments (-10, 65 and 80ºC). Subsequently, the vanillas were sweated in a tray dehydrator to provoke the necessary enzymatic reactions at (45, 50 and 55 °C), and then dried in a chamber until reaching a moisture content between 25-30%. For vanillin analysis, samples were macerated with absolute ethanol and quantified by HPLC coupled to a UV detector at 280nm, using an RP C18 Hypersil GOLDTM column, where standards and samples were prepared for quantification. At the end of the curing process, it is shown that the initial heat treatment at 80°C and sweating at 45°C for 10 seconds achieved a 1.01% vanillin content. At a temperature of 65°C for killing and 50°C for sweating, the percentage decreased slightly to 0.85%. On the other hand, the freezing treatment at -10°C for 24 hours and sweating at 45°C resulted in a vanillin content of 0.99%, observing that at lower sweating temperatures (45°C) the vanillin yield is higher, while the killing at 80°C and -10°C show promising signs for the formation of this compound.