Morphological and aromatic characterization of species related to Vanilla odorata C.Presl from Mexico
Pena Mojica, Eduardo | Pérez-Silva, Araceli | Hidalgo-Morales, Madeleine | Grisoni, Michel | Charron, Carine | Instituto Tecnologico de Veracruz | Instituto tecnologico de Tuxtepec | Peuplements végétaux et bioagresseurs en milieu tropical (UMR PVBMT) ; Centre de Coopération Internationale en Recherche Agronomique pour le Développement (Cirad)-Institut de Recherche pour le Développement (IRD)-Université de La Réunion (UR)-Institut National de Recherche pour l’Agriculture, l’Alimentation et l’Environnement (INRAE) | Consejo Nacional de Humanidades, Ciencias y Tecnologías;CONAHCYT;MEX; | CIRAD | Université de la Réunion | European Project: 297484,Vaniclim
Source Agritrop Cirad (https://agritrop.cirad.fr/609714/)
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Показать больше [+] Меньше [-]Английский. The objective of the study was to evaluate the morphological and aromatic characteristics of Vanilla odorata and related species from Mexico. For this purpose, morphological characterization was carried out on plants and fruits of populations related to V. odorata from three localities in Oaxaca, Mexico: 1) Naranjal, 2) Santiago Tlatepusco and 3) Rancho Gavil´an, based on the parameters established by the International Union for the Protection of New Varieties of Plants (UPOV, 2014). Moisture content by gravimetry and aromatic potential and profile by HPLC-DAD were evaluated in ripe fruits and cured beans. Morphological descriptions of three populations related to V. odorata from the state of Oaxaca were generated. Fruits moisture ranged between 80 – 85 g H2O/100 g. Fruits from location 2 showed the highest glucovainillin content (28.86 g/100g b. s) and the lowest value was determined in fruits from location 3 (0.59 g/100g b. s). In cured beans, the highest concentration of vanillin was for beans from location 2 (5.12 g/100g b. s), while beans from location 3 were characterized by a high content of anisyl alcohol (2.16 g/100g b. s). The analyses carried out on morphology, potential and aromatic profile showed differences between the vanilla samples studied.
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