Unterschiede

Hier werden die Unterschiede zwischen zwei Versionen angezeigt.

--- vanilla_tahitensis_j.w._moore [2017/11/09 10:46] – andreas
+++ vanilla_tahitensis_j.w._moore [2017/11/09 13:10] – andreas
@@ Zeile 12: / Zeile 12: @@
 [Heliotropin, heliotrope odor and Tahitian vanilla flavor: the end of a saga?., Joulain, D., Laurent, R., Masson, J., Beolor, J. C., Brevard, H., Natural Product Communications, 2(3), 2007, 305-308.]
-| {{:anis_vanillin.jpg|}} \\ vanillin (R=OH) \\ anisaldehyde (R=H) | {{:anisylalc_ac.jpg|}} \\ anisyl alcohol (R=H) \\ anisyl acetate (R=Ac) |
+| {{:anis_vanillin.jpg|}} \\ vanillin (R=OH) \\ anisaldehyde (R=H) | {{:anisylalc_ac.jpg|}} \\ anisyl alcohol (R=H) \\ anisyl acetate (R=Ac) |{{:guaiacol.jpg| guaiacol}} \\ guaiacol |
-GC-O analysis performed on Vanilla × tahitensis flavor showed 61 odorant zones. Of 38 odor active compounds found, anisaldehyde and guaiacol are identified key components of the complex Tahitian vanilla flavor. \\
+GC-O analysis performed on Vanilla × tahitensis flavor showed 61 odorant zones. Of 38 odor active compounds found, anisaldehyde and guaiacol have been identified as key components of the complex Tahitian vanilla flavor. \\
 [Brunschwig, C., et al. "Odor-active compounds of Tahitian vanilla flavor." Food Research International 46.1 (2012): 148-157]