Analysis of physico-chemical indicator and flavor substances in vanilla extraction process by ethanol

In order to explore the physical and chemical indicators and flavor changes in vanilla extraction, the sensory characteristics, physico-chemical indexes and the main flavor substances of vanilla extraction were analyzed under different time and room temperature.The results showed that the comprehensive sensory scores of the extract were 40 d > 20 d > 30 d >10 d > 50 d, successively. The color was gradually deepened when extraction time was extended. The L*value was gradually reduced, a*, b*, c*value tended to be increased with prolonged extraction time. Refractive index, density and soluble solids content showed overall upward trend of vanilla extraction with prolonged extraction time. The four main flavor substance of vanilla extraction reached maximum when extracted time reached to 40 days, and ( Vanillin, Vanillic acid, 4-hydroxy benzaldehyde, 4-hydroxybenzoic acid) the content were 1.732%, 0.2820%, 0.1176% and 0.0623%, respectively.36 kinds of volatile aroma components were detected in extraction process.15, 27, 15, 23 and 20 compounds were detected in extraction time of 10 d, 20d, 30 d, 40d and 50 d, respectively.The best ethanol extraction time was 40 days at room temperature according to comprehensive physico-chemical index and flavor compounds detection results.The results provided theoretical basis for vanilla extraction industrialized production.