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<p>This study aimed to optimize the extraction process of vanilla extract and evaluate the modification of its flavor profile and functional attributes through Maillard reactions mediated by externally added amino acids. The extraction procedure was optimized using response surface methodology (RSM), and the optimal conditions were identified as 80% ethanol, a liquid-to-solid ratio of 40 mL/g, and an extraction time of 4.4&#xa0;h. Maillard-type vanilla flavorings were then prepared by incorporating proline (PRO), glutamic acid (GLU), glycine (GLY), and aspartic acid (ASP). Headspace solid-phase microextraction coupled with gas chromatography-mass spectrometry (HS-SPME-GC-MS), together with odor activity value (OAV) analysis, indicated that although amino acid addition reduced the total volatile content compared with the control, it markedly increased aromatic complexity. Proline produced the most diverse profile of tentatively identified volatile compounds (59 compounds, including heterocyclic compounds such as tetrahydropyridine derivatives), intensifying spicy, roasted, and caramel-like characteristics, whereas aspartic acid most effectively maintained the original rich vanilla profile. Moreover, OAV analysis suggested that exogenous amino acids reconfigured the aroma characteristics of vanilla extract by reducing vanilla-phenolic intensity while generating ester-rich and heterocyclic odorants; however, these effects should be interpreted considering possible synergistic, masking, and matrix-dependent aroma interactions. In addition to aroma modulation, the Maillard reaction products exhibited concentration-dependent antioxidant activities. The ASP and GLY treatments showed enhanced radical-scavenging activity in the DPPH and ABTS assays, respectively, likely associated with Maillard-derived brown polymers and newly formed antioxidant-active compounds. These results provide a scientific basis for designing high-value vanilla flavorings with tailored sensory properties and improved functional performance for industrial applications.</p>

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Exogenous amino acids modulate flavor profile and antioxidant activity of maillard-type vanilla flavorings from optimized extract

  • 期刊论文

  • 发表日期：

    2026年6月18日

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  • Shan Lv,
  • Siyi Song,
  • Jiaqiao Ding,
  • Bing Cui,
  • Mingqin Zhao,
  • Tianshu Kou,
  • Zhihui Shao

摘要

This study aimed to optimize the extraction process of vanilla extract and evaluate the modification of its flavor profile and functional attributes through Maillard reactions mediated by externally added amino acids. The extraction procedure was optimized using response surface methodology (RSM), and the optimal conditions were identified as 80% ethanol, a liquid-to-solid ratio of 40 mL/g, and an extraction time of 4.4 h. Maillard-type vanilla flavorings were then prepared by incorporating proline (PRO), glutamic acid (GLU), glycine (GLY), and aspartic acid (ASP). Headspace solid-phase microextraction coupled with gas chromatography-mass spectrometry (HS-SPME-GC-MS), together with odor activity value (OAV) analysis, indicated that although amino acid addition reduced the total volatile content compared with the control, it markedly increased aromatic complexity. Proline produced the most diverse profile of tentatively identified volatile compounds (59 compounds, including heterocyclic compounds such as tetrahydropyridine derivatives), intensifying spicy, roasted, and caramel-like characteristics, whereas aspartic acid most effectively maintained the original rich vanilla profile. Moreover, OAV analysis suggested that exogenous amino acids reconfigured the aroma characteristics of vanilla extract by reducing vanilla-phenolic intensity while generating ester-rich and heterocyclic odorants; however, these effects should be interpreted considering possible synergistic, masking, and matrix-dependent aroma interactions. In addition to aroma modulation, the Maillard reaction products exhibited concentration-dependent antioxidant activities. The ASP and GLY treatments showed enhanced radical-scavenging activity in the DPPH and ABTS assays, respectively, likely associated with Maillard-derived brown polymers and newly formed antioxidant-active compounds. These results provide a scientific basis for designing high-value vanilla flavorings with tailored sensory properties and improved functional performance for industrial applications.