ArticleAMB Express2017
Comparative metabolomics in vanilla pod and vanilla bean revealing the biosynthesis of vanillin during the curing process of vanilla.
Article in AMB Express, 2017. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 11 papers.
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Who cites it
11 citing papers in PubMed, 26 citations in OpenAlex.
- Chemical diversity and species differentiation in Brazilian Vanilla: insights from LC-HRMS/MS metabolomics.Metabolomics : Official journal of the Metabolomic Society · 2026Article
- Unravelling Vanillin Biosynthesis: Integrative Transcriptomic and Metabolomic Insights intoJournal of agricultural and food chemistry · 2025Article
- Effect of different killing methods during curing on the phytochemical and bacterial composition ofFood chemistry: X · 2025Article
- Effects of storage time and temperature on the aroma quality and color of vanilla beans (Food chemistry: X · 2024Article
- Exploring the Volatile Profile ofFoods (Basel, Switzerland) · 2024Article
- Effects of Three Different Withering Treatments on the Aroma of White Tea.Foods (Basel, Switzerland) · 2022Article
- Selected Instrumental Techniques Applied in Food and Feed: Quality, Safety and Adulteration Analysis.Foods (Basel, Switzerland) · 2021Review
- Distinct Roles for Bacterial and Fungal Communities During the Curing of Vanilla.Frontiers in microbiology · 2020Article
- Metabolite Transformation and Enzyme Activities of Hainan Vanilla Beans During Curing to Improve Flavor Formation.Molecules (Basel, Switzerland) · 2019Article
- Effect of endogenous and exogenous enzymatic treatment of green vanilla beans on extraction of vanillin and main aromatic compounds.Journal of food science and technology · 2018Article
- Phenolic Profiling for Traceability ofFrontiers in plant science · 2017Article
Corrections and comments
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Authors and funding
5 authors at 2 institutions in 1 country.
Funding
No grant is acknowledged in the PubMed record.
Abstract
High-performance liquid chromatography-mass spectrometry (LC-MS) was used for comprehensive metabolomic fingerprinting of vanilla fruits prepared from the curing process. In this study, the metabolic changes of vanilla pods and vanilla beans were characterized using MS-based metabolomics to elucidate the biosynthesis of vanillin. The vanilla pods were significantly different from vanilla beans. Seven pathways of vanillin biosynthesis were constructed, namely, glucovanillin, glucose, cresol, capsaicin, vanillyl alcohol, tyrosine, and phenylalanine pathways. Investigations demonstrated that glucose, cresol, capsaicin, and vanillyl alcohol pathway were detected in a wide range of distribution in microbial metabolism. Thus, microorganisms might have participated in vanillin biosynthesis during vanilla curing. Furthermore, the ion strength of glucovanillin was stable, which indicated that glucovanillin only participated in the vanillin biosynthesis during the curing of vanilla.
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Registered trials
Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.