Effects of storage time and temperature on the aroma quality and color of vanilla beans (Vanilla planifolia) from Taiwan

This study investigated the effects of different storage times (0–24 months) and temperatures (−20 °C, 4 °C, 25 °C, and 35 °C) on the volatile compounds and color of vanilla beans from Taiwan using ISO 5565-1:1999 as the commercial quality indicators. The vanillin level was highest at −20 °C for 6 months (p < 0.05) and no color-perceived differences (ΔE < 1). At 35 °C, lipid metabolism, enzymatic oxidation, and Maillard reaction products, such as 2-acetylpyrrole and 5-hydroxymethylfurfural, were detected after 18 months of storage, leading to significant color-perceived differences (ΔE > 5) and changes in the odor profile, which did not meet ISO standards. To sum up, as the storage temperature and duration increased, oxidative metabolites increased. Furthermore, storage at −20 °C or 4 °C is stable, but considering vanillin quality, the storage temperature of −20 °C can extend the storage period by 12 months. •Vanilla beans stored at −20 °C for 6 months showed the highest vanillin levels.•Lowest phenolic content was stored at −20 °C.•Storage at 35 °C enhanced lipid metabolism and Millard reaction.•Nonanal and 3,5-octadien-2-one levels can indicate oxidation.•Samples stored at −20 °C and 4 °C meet ISO 335565–1:1999 color standards.