Structural Characterization with Laser Scanning Microscopy and an Analysis of Volatile Components Using GC-MS in Vanilla Pods Coated with Edible Microorganisms
نویسندگان
چکیده
The aroma of vanilla pods is mainly derived from vanillin. Microbial biotransformation reactions vanillin precursors yield “natural” vanillin-related metabolites. In this study, we coated with three edible microorganisms and observed the changes in tissues a laser scanning microscope during early curing. addition, conducted volatile components analysis using gas chromatography-mass spectrometry (GC-MS) ethanol extracts to investigate differences uncoated microbial identify correlation between processing oily luster pods. results demonstrate that on surface Bacillus subtilis subsp. one necessary conditions for high-quality product. Eight categories compounds were found extract A total 69 analyzed. Different species significantly influenced components, 31 not control group. Furthermore, 30 odor identified. This study reveals role coatings enhancing natural offers possibilities development new unique profiles.
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ژورنال
عنوان ژورنال: Fermentation
سال: 2023
ISSN: ['2311-5637']
DOI: https://doi.org/10.3390/fermentation9080724