# New Insights on Volatile Components of _Vanilla planifolia_ Cultivated in Taiwan
## 2 Results
### Analysis of the Volatile Components of Taiwan-Cultivated Vanilla Pods Using HS-SPME
#### 2.2.2 Different Conditions during the Curing Process
\begin{table}
\begin{tabular}{c c c c} \hline \hline  & & \multicolumn{2}{c}{**Relative Percentage C (\%)**} \\ \cline{3-4}
**RI A** & **Compounds B** & \multicolumn{2}{c}{**Different Maturity (Weeks)**} \\ \cline{3-4}  & & **34 D** & **38 E** & **42 F** \\ \hline
799 & furfural & 0.20 \(\pm\) 0.10a & 0.41 \(\pm\) 0.20a & 0.28 \(\pm\) 0.10a \\
928 & benzaldehyde & 0.13 \(\pm\) 0.03a & 0.31 \(\pm\) 0.20a & 0.22 \(\pm\) 0.11a \\
959 & phenol & 0.46 \(\pm\) 0.10a & 1.21 \(\pm\) 0.87a & 0.71 \(\pm\) 0.37a \\
999 & benzyl alcohol & 0.83 \(\pm\) 0.12a & 0.74 \(\pm\) 0.37a & 1.16 \(\pm\) 0.18a \\
1005 & 3-octen-2-one & \(G\) & - & 0.62 \(\pm\) 0.50 \\
1017 & 2-hydroxybenzaldehyde & 0.08 \(\pm\) 0.07a & 0.09 \(\pm\) 0.04a & 0.17 \(\pm\) 0.15a \\
1043 & _p_-cresol & 0.19 \(\pm\) 0.04a & 0.41 \(\pm\) 0.22a & 0.29 \(\pm\) 0.07a \\
1049 & 1-octanol & - & - & 0.06 \(\pm\) 0.02 \\
1056 & guaicaol & 1.42 \(\pm\) 0.38a & 2.03 \(\pm\) 0.97a & 2.43 \(\pm\) 0.58a \\
1074 & nonanal & 1.27 \(\pm\) 0.24a & 0.29 \(\pm\) 0.18b & 0.91 \(\pm\) 0.21a \\
1080 & phenylethyl alcohol & - & 0.22 \(\pm\) 0.07 & 0.23 \(\pm\) 0.04 \\
1125 & benzyl acetate & 0.09 \(\pm\) 0.01a & 0.12 \(\pm\) 0.02a & 0.12 \(\pm\) 0.03a \\
1161 & _p_-cresol & 0.24 \(\pm\) 0.05a & 0.38 \(\pm\) 0.13a & 0.37 \(\pm\) 0.08a \\
1166 & methyl salicate & 0.19 \(\pm\) 0.05a & 0.18 \(\pm\) 0.08a & 0.16 \(\pm\) 0.05a \\
1180 & safranal & 0.13 \(\pm\) 0.05a & 0.06 \(\pm\) 0.03a & 0.08 \(\pm\) 0.03a \\
1212 & anisaldehyde & 0.07 \(\pm\) 0.01a & 0.08 \(\pm\) 0.02a & 0.08 \(\pm\) 0.02a \\
1221 & phenethyl acetate & 0.03 \(\pm\) 0.01a & 0.05 \(\pm\) 0.02a & 0.04 \(\pm\) 0.02a \\
1250 & anise alcohol & 0.23 \(\pm\) 0.02a & 0.24 \(\pm\) 0.04a & 0.29 \(\pm\) 0.02a \\
1268 & cinnamyl alcohol & 0.04 \(\pm\) 0.01a & 0.03 \(\pm\) 0.00a & 0.05 \(\pm\) 0.01a \\
1280 & _p_-vinylpquaiaol & 0.07 \(\pm\) 0.00a & 0.09 \(\pm\) 0.02a & 0.09 \(\pm\) 0.02a \\
1335 & _p_-hydroxybenzaldehyde & 0.62 \(\pm\) 0.08a & 0.63 \(\pm\) 0.03a & 0.71 \(\pm\) 0.08a \\
1373 & vanillin & 86.74 \(\pm\) 3.01a & 73.41 \(\pm\) 2.32b & 80.44 \(\pm\) 4.60b \\  & total & 93.06 & 80.96 & 89.50 \\ \hline \hline \end{tabular}  
* Retention indices, using paraffin (C\({}_{5}\)–C\({}_{25}\)) as references. \({}^{8}\) Intuitively identification of components based on GC-MS library (Wiley 7n). \({}^{\circ}\) Relative percentages from GC-FID, values are means \(\pm\) SD of triplicates. Different letters within the same line denote significant difference in Tukey’s multiple test (_p_ < 0.05). \({}^{\mathrm{D}}\) pollinated at 34 weeks prior to harvest. \({}^{\mathrm{E}}\) pollinated at 48 weeks prior to harvest. \({}^{\mathrm{F}}\) pollinated at 42 weeks prior to harvest. \({}^{\mathrm{G}}\) undectable.  
\end{table} 
Table 2: Volatile compounds and their relative percentage in vanilla pods at different harvest maturities. different killing temperature methods (Table 3), it was observed that the content of vanillin gradually decreased when immersed in hot water for a short time at high temperature and that the other minor components, including benzyl alcohol, guaiacol, and \(p\)-creosol, gradually increased after a short period of high-temperature treatment. The second step of the vanilla curing process is sweating, and two sweating temperatures were compared. According to the results presented in Table 3, the two different temperatures did not exert any different effects on aroma. Only a small number of trace components were tentatively identified in vanilla pods at 45 \({}^{\circ}\)C, while sweating at 40 \({}^{\circ}\)C resulted in higher levels of phenolic compounds such as \(p\)-cresol, guaiacol, and \(p\)-creosol.