Vanilla flavor: Species from the Atlantic forest as natural alternatives.

The volatility of the vanilla market calls attention to the so-called vanilla crisis. There is a growing worldwide demand for natural vanilla with a concomitant reduction in global supply. However, commercial crops are threatened with extinction due to the lack of gene pool variability, susceptibility to climate change and pandemic diseases. Therefore, there is an urgent need to identify new Vanilla spp. as alternative sources vanilla. Therefore, using undirected LC-MS/MS metabolic profiling and chemometrics, the present study demonstrates the great bioeconomic potential of two Atlantic Forest species - V. bahiana and V. chamissonis - by annotation of important flavor compounds associated with the commercial species and reveals distinct flavor descriptors associated with both wild species. Such similarities and dissimilarities are crucial to the ongoing quest to Vanilla gene pool improvement. Compounds remarkably and frequently associated with vanilla flavor were annotated or identified in this study such as vanillin and p-hydroxybenzaldehyde.

Effects of cooking on the phytochemical profile of breadfruit as revealed by high-resolution UPLC-MSE.

BACKGROUND: This study evaluated the impact of cooking on the profile of bioactive compounds in unripe breadfruit. To this end, the accessibility of bioactive compounds by various solvents was assessed through total phenolic content and antioxidant capacity analyses. The most efficient solvent was applied to extract the metabolites, which were evaluated by ultra-performance liquid chromatography coupled with high-resolution quadrupole time-of-flight mass spectrometry in MSE mode. RESULTS: Cooked and raw breadfruit presented total phenolic content and antioxidant capacities in almost all extracts, and pure water proved to be the best extractor. Globally, 146 bioactive compounds have been identified for both raw and cooked fruits' aqueous extracts. Most of these compounds were stable to the heat treatment applied (121 °C/10 min). However, results revealed that 22 metabolites contributed to significantly distinguishing the raw from the cooked samples. Among those, 15 compounds, such as pyrogallol, 1-acetoxypinoresinol, and scopolin, evidenced higher relative abundance in the cooked extracts. On the other hand, only seven metabolites, such as 4-hydroxyhippuric acid, epicatechin, and leptodactylone, decreased post-heating. CONCLUSIONS: Cooking promoted little alteration in the bioactive compounds profile of immature breadfruit and thus appears to be an exploitation alternative for this perishable fruit, which seems to be a source of a large range of bioactive compounds. © 2019 Society of Chemical Industry.