Maya Vanilla (<i>Vanilla cribbiana</i> Soto Arenas): A New Species in Commerce

Vanilla-producing regions in Mexico and around the world are experiencing declining yields due to global climate change. However, Mexico, Guatemala, and other parts of Central America possess underutilized genetic resources within the <i>Vanilla</i> genus, which can be used to increase their production. One such resource is <i>Vanilla cribbiana</i> Soto Arenas, known as Maya vanilla, which is native to Guatemala and Mexico. This study evaluated some of the physical and chemical characteristics as well as the aromatic and fatty acid profiles of cured vanilla pods of Maya vanilla. A 5 kg batch of cured vanilla pods from Cobán, Guatemala, was analyzed for length, weight, humidity content, and proximate chemical composition and aromatic profile using HPLC-DAD and GC-MS. The pod lengths ranged from 6 to 16 cm, and weights ranged from 2.2 to 8.2 g. The humidity content varied between 22% and 38.63%. The main component in the cured vanilla pods was insoluble crude fiber (51.18%). The vanillin, vanillic acid, <i>p</i>-hydroxybenzoic acid, and <i>p</i>-hydroxybenzaldehyde concentrations in the cured vanilla beans were 2.13 ± 0.68, 0.105 ± 0.035, 0.38 ± 0.05, and 0.345 ± 0.115 g/100 g dry matter, respectively. A total of 70 volatile compounds were identified with GC-MS—16 acids, 12 alcohols, 8 aldehydes, 15 esters, 12 hydrocarbons, 5 ketones, and 2 furans—among which were compounds characteristic of other commercial vanilla species. Oleic acid and linoleic acid represented over 82% of the total fatty acids. This study provides fundamental insights into the physicochemical and aromatic characteristics of Maya vanilla, highlighting the differences between this species and vanilla species traditionally used in commerce. <i>Vanilla cribbiana</i> Soto Arenas represents an excellent alternative for the vanilla market as a flavoring agent for the food and perfume industries.