| Beide Seiten der vorigen RevisionVorhergehende Überarbeitung | |
| acer_saccharum_marsh [2024/10/06 10:34] – andreas | acer_saccharum_marsh [2024/10/06 10:58] (aktuell) – andreas |
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| Total and individual concentrations and distribution of pyrazine compounds (2-methylpyrazine, 2,5- | 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, tetramethypyrazine, 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. \\ | 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." \\ | "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)] | [Akochi-Koblé, Emmanuel. "The Formation of Pyrazine Compounds and their Contribution to Maple Syrup Flavor." (1995)] |
