Unterschiede

Hier werden die Unterschiede zwischen zwei Versionen angezeigt.

--- saccharum_officinarum_l [2018/07/29 12:43] – angelegt andreas
+++ saccharum_officinarum_l [2018/07/29 12:43] (aktuell) – andreas
@@ Zeile 11: / Zeile 11: @@
 -Hydroxy-3-methoxybenzaldehyde (vanillin), 3-hydroxy-2-methyl-4-pyranone (maltol), 2-hydroxy-3-methyl-2-cyclopentenone (cyclotene, maple lactone), 4-nonanolide (gamma nonalactone), 4-vinylphenol, and 2,6-dimethoxyphenol were also thought to contribute to the sugary flavor. "These aroma components seemed to be a mixture of naturally occurring products of sugarcane and by products arising during raw cane sugar manufacturing with a high temperature (105°C) and akaline conditions... sugary flavor components, 3-hydroxy-2-methyl-4-pyranone and 2-hydroxy-3-methyl-2-cyclopentenone, could not be found in fresh cane juice and these typical volatile products were assumed to be formed from sugar by heating." \\
-Sotolon could not be identified in fresh cane juice, but its presence is undeniable because the odor threshold value of sotolon is very low(0.01 ppb in water) and the characteristic aroma could not be regenerated by mixing the identified compounds alone. \\
+Sotolon could not be identified in fresh cane juice, but its presence is undeniable because the odor threshold value of sotolon is very low (0.01 ppb in water) and the characteristic aroma could not be regenerated by mixing the identified compounds alone. \\
 [Tokitomo, Yukiko, Akio Kobayashi, and Tei Yamanishi. "Aroma components of fresh sugar cane juice." Agricultural and Biological Chemistry 48.11 (1984): 2869-2870] [[https://www.jstage.jst.go.jp/article/bbb1961/48/11/48_11_2869/_pdf]]