Biodiversity of Tahitian vanilla highlighted by its sensory properties

V.×tahitensis (Tahitian vanilla) exhibits a typical flavour compared to other vanillas and shows relative biodiversity regarding genetic, morphologic and chemical profiles. In this work, V.×tahitensis biodiversity was investigated through its sensory properties. Vanilla samples from French Polynesia and Papua New Guinea were evaluated using i) sensory evaluation by Quantitative Descriptive Analysis and ii) detection of odor-active compounds by GC-Olfactometry. Sensory profiles clearly differentiated the origin of V.×tahitensis, Papua New Guinea vanilla being more “spicy”, “fruity”, and “rum” compared to Polynesian varieties, which were characterized by stronger “caramel” and “anise” notes. Moreover, sensory variations were detected among Polynesian varieties. The sensory biodiversity of Tahitian vanilla is promising and could be used as a tool for i) discrimination, ii) valorisation and iii) preservation of vanilla origins and varieties.