Unterschiede

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--- vanilla_tahitensis_j.w._moore [2017/11/11 13:03]
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+++ vanilla_tahitensis_j.w._moore [2017/11/11 13:04]
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 [Analysis of Tahiti vanilla by high-performance liquid chromatography., Ehlers, D., Pfister, M., Bartholomae, S., Zeitschrift für Lebensmittel-Untersuchung und Forschung, 199(1), 1994, 38-42]
-Cured Tahitian vanilla pods contained (HPLC of ethanolic extract) p-hydroxybenzoic acid (0.48%), vanillic acid (0.06%), p-hydroxybenzaldehyde (0.09%), vanillin (0.5%), p-anisyl alcohol (0.6%), p-anisic acid (0.56%), and p-anisaldehyde (0.02%). \\
+Cured Tahitian vanilla pods contained (ethanolic extract, HPLC) p-hydroxybenzoic acid (0.48%), vanillic acid (0.06%), p-hydroxybenzaldehyde (0.09%), vanillin (0.5%), p-anisyl alcohol (0.6%), p-anisic acid (0.56%), and p-anisaldehyde (0.02%). \\
 [Ehlers, Dorothea, and Michael Pfister. „Compounds of vanillons ([[vanilla_pompona_schiede|Vanilla pompona]] Schiede).“ Journal of Essential Oil Research 9.4 (1997): 427-431]

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