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Contribuyentes volátiles y no volátiles a la aversión al sabor de la vainilla

Diana Paola Forero¹, Edisson Tello¹, Devin G Peterson¹

¹Department of Food Science and Technology, Pelotonia Research Center, The Ohio State University, 2255 Kenny Rd, Columbus, Ohio 43210, United States.

Journal of agricultural and food chemistry

|December 30, 2025

Resumen

Los investigadores identificaron compuestos químicos clave que causan aversión al sabor de la vainilla utilizando flavorómica. Se descubrió que ocho compuestos específicos disminuyen significativamente la preferencia del consumidor por los extractos de vainilla.

Área de la Ciencia:

Ciencia de los Alimentos
Química Analítica
Ciencia Sensorial

Sus antecedentes:

El sabor de la vainilla es complejo, y la percepción del consumidor está influenciada por numerosos compuestos químicos.
Comprender los impulsores químicos específicos de la aversión al sabor es crucial para la mejora de la calidad.

Objetivo del estudio:

Identificar los contribuyentes químicos específicos de la aversión al sabor de la vainilla.
Correlacionar los perfiles químicos de las habas de vainilla con el agrado del consumidor.
Validar el impacto de los compuestos identificados en la percepción del sabor de la vainilla.

Principales métodos:

Análisis de flavorómica no dirigido de 15 muestras de habas de *Vanilla planifolia*.
Perfilado químico utilizando Cromatografía de Gases-Espectrometría de Masas-Tiempo de Vuelo Cuadrupolar (GC/MS-QToF) y Cromatografía Líquida-Espectrometría de Masas-Tiempo de Vuelo Cuadrupolar (LC/MS-QToF).
Estudios de agrado del consumidor, análisis descriptivo (DA), modelado de Mínimos Cuadrados Parciales Ortogonales (OPLS) y pruebas de recombinación sensorial.

Principales resultados:

Se observaron variaciones significativas en las puntuaciones de agrado del consumidor y en los atributos del sabor entre las muestras de vainilla.
El modelado OPLS mostró una fuerte capacidad predictiva (R²Y > 0.9, Q² > 0.8) para la aversión al sabor.
Se identificaron doce compuestos clave (7 de GC/MS, 5 de LC/MS) como los principales predictores de la aversión al sabor de la vainilla.
Ocho de estos compuestos disminuyeron significativamente la preferencia del consumidor y el agrado del sabor en pruebas de recombinación sensorial.

Conclusiones:

Compuestos químicos específicos contribuyen directamente a la aversión al sabor de la vainilla.
Estos hallazgos proporcionan una base científica para mejorar la calidad del sabor de la vainilla y el valor del producto.
La focalización en los compuestos identificados puede conducir a formulaciones de vainilla mejoradas.

Palabras clave:

aceptabilidad del consumidor aversión flavorómica perfilado químico no dirigido vainilla

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