Exploring the potential of the Vanilla species from the Brazilian Atlantic Forest: Sensory description and consumer acceptance

Abstract

AbstractThe present work aimed to explore, for the first time, the sensory potential of three native species of Vanilla collected in the Brazilian Atlantic Forest (V. bahiana, V. chamissonis, V. cribbiana). Ethanolic extracts of vanilla species were obtained from the ripe, enzymatically cured pods, and added to lactose‐free milk making vanilla flavored milk samples. Threshold estimation differences of “vanilla flavor,” and hedonic and sensory consumer perception of samples were evaluated. A 9‐point hedonic scale and the Rate‐All That‐Apply methodology were used for comparison to the commercial species (V. planifolia) and an artificial essence. All native species showed lower average threshold concentrations than the commercial species extract. There was no significant difference in the perception of “vanilla aroma” between V. cribbiana and the commercial species, and neither V. cribbiana nor V. chamissonis showed significant difference to the artificial essence or V. planifolia extract for “sweet taste.” Among the evaluated species, V. cribbiana seemed to show the greatest potential for market success.Practical ApplicationsThe species of Vanilla sp. explored in this work have already been chemically evaluated and presented the components related to the vanilla flavor. However, the mere presence of chemical compounds does not guarantee aroma perception. Their relative concentrations, among other factors that are difficult to determine chemically, are indispensable for generating an agreeable flavor. The only reliable way to determine the acceptability of the flavor is through sensory analysis, applied in this work to prove the commercial potential of native species. Vanilla species native to the Atlantic Forest showed the sensory potential to be used as substitutes for commercial species and to be applied in the genetic improvement of varieties. These native species may be introduced to “gourmet” consumers as vanilla flavors with different nuances. Their production may favor the areas where they are cultivated, bringing economic development to the population, and helping to maintain the forest areas.