Unterschiede

Hier werden die Unterschiede zwischen zwei Versionen angezeigt.

--- acer_saccharum_marsh [2016/03/01 09:16] – andreas
+++ acer_saccharum_marsh [2024/10/06 10:58] (aktuell) – andreas
@@ Zeile 19: / Zeile 19: @@
 [Contributions of selected flavor compounds to the sensory properties of maple syrup. Belford, A. L., R. C. Lindsay, and S. C. Ridley., Journal of sensory studies Vol.6(2), 1991, 101-118]
-{{:acer_barbatum.jpg?500}} \\
+Total and individual concentrations and distribution of pyrazine compounds (2-methylpyrazine, 2,5-
+dimethylpyrazine, 2,6-dimethylpyrazine, 2-ethylpyrazine, 2,3-dimethylpyrazine, trimethylpyrazine, 2-ethyl-3-methylpyrazine, tetramethylpyrazine, 2-ethyl-5-methylpyrazine, 2-ethyl-6-methylpyrazine, 2-ethyl-3,5-dimethylpyrazine and 3-ethyl-2,5-dimethylpyrazine) in different maple syrup grades have shown to significantly influence the perceived maple flavor and taste of the syrup. \\
+"Tehe identified... 2,3-dimethyl-, 2,5-dimethyl- and 2-ethyl-3-methyl- pyrazines migth play some role in the taste preference of maple syrup; this hypothesis needs to be developed further." \\
+[Akochi-Koblé, Emmanuel. "The Formation of Pyrazine Compounds and their Contribution to Maple Syrup Flavor."  (1995)]
+{{:acer_barbatum.jpg?600}} \\
 Sargent, C.S., The Silva of North America, vol.2, t.91 (1898) [C.E.Faxon] \\
 [[http://plantgenera.org/species.php?id_species=10262]]