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Soda Aromatic identifies a key compound of Vanilla aroma 

1. Evaluation using Patent Analysis method, AROMATCH®   

 Nowadays, vanilla beans are indispensable for flavoring on confectionery or ice cream. There is not any odor when they are cropped, but the specific vanilla odor comes out after the aging process so-called curing process. 

 The price of vanilla beans is very high as it takes nine months to complete the curing process and the whole process is carried out by handwork. Recently, the price is becoming higher and higher due to disasters and strong demand globally. Thus, the demand for substitute is expected to grow more and more.

 The aroma volatile compounds of vanilla beans after curing process are known to be more than 200. Among those, Vanillin is the main aroma volatile compounds and contributes to the specific vanilla beans odor and taste. However, it is impossible to re-constitute the complex vanilla beans odor just by Vanillin.

 Soda Aromatic performed its analysis using a combination of its unique AROMATCH® analysis technique and AEDA (Aroma Extract Dilution Analysis), the system widely used in the search for characteristic aroma volatile compounds. The material was Madagascar origins vanilla beans, which are well-known by their high-quality and high-availability. The AEDA system enables you to assess the strength of each aroma volatile compound, but cannot let you identify its role in the whole vanilla aroma. Combining AROMATCH® with AEDA makes it possible to evaluate each aroma volatile compound in the whole vanilla beans aroma. In other words, it enables you to find the relationships between each aroma volatile compound and the original aroma such as enhancement or masking.



 曽田香料は、特徴香気成分の探索に広く用いられているAEDAAroma Extract Dilution Analysis)と、独自の分析技術であるAROMATCH®を組み合わせて解明を試みました。試料は、バニラビーンズの中でも群を抜いて高い品質と生産量を誇っているマダガスカル産バニラ豆を用いました。AEDAでは個々の香気成分の香りの強度は評価できますが、バニラ豆全体の中でどのような役割をしているかは分かりません。AEDAAROMATCH®を組み合わせることで、バニラ豆の香気が香る中でひとつひとつの香気成分を嗅ぐことができ、香気成分同士が相互に作用している状態で、エンハンスやマスキングといった効果の確認が可能になるのです。

2.Soda Aromatic finds cis-6-Dodecen-4-olide as a key component of Vanilla beans aroma   

 The evaluation with AROMATCH® helped us to find out some unexpected aroma volatile compounds that contribute to a variety of vanilla notes, such as 3-Octen-2-one, which originally has a green note but also enhances rummy note of vanilla at a certain concentration.

 Above all, it helped us to discover that a very small amount of an unknown aroma volatile compound enhances the characteristic woody note of vanilla. We concentrated the vanilla extract to identify the unknown aroma volatile compound. As a result, its spectrum, retention time and flavor note showed the unknown aroma volatile compound to be cis-6-Dodecen-4-olide. It is the first time that cis-6-Dodecen-4-olide is discovered in vanilla beans aroma as far as we know. 

 Though cis-6-Dodecen-4-olide has a similar chemical structure as gamma Dodecalactone, its threshold value is 700 times lower than that of gamma Dodecalactone and it affects the vanilla beans aroma only with a slight amount. A plenty of experiences and keen sense of smell of our researchers discovered the contribution of a trace of this component. 




3.How can we get a benefit from cis-6-Dodecen-4-olide? 

 Now how can we get a benefit from cis-6-Dodecen-4-olide, one of the specialties of Soda Aromtaic? 

 cis-6-Dodecen-4-olide enhances the whole vanilla note and lasting sweetness when added to vanilla flavor at a certain concentration. Soda Aromatic is now expanding the sales of flavor compounds which contain cis-6-Dodecen-4-olide as well as other vanilla flavors. You can always count on our techniques and development skills. 


 曽田香料のスペシャリティーのひとつであるcis-6-Dodecen-4-olide、そのメリットはどこにあるのでしょうか? cis-6-Dodecen-4-olideをバニラフレーバーに添加すると、特定の濃度においてバニラエキス感や後引きのある甘さを向上させる効果があります。バニラフレーバーを得意とする曽田香料では、cis-6-Dodecen-4-olideを使用した調合香料の販売にも力を入れています。これからも、曽田香料の技術力や商品開発力にご期待ください。

-Reported at the annual meeting of Japan Society for Bioscience, Biotechnology, and Agrochemistry (2017) by Reika Sueda et al.