Unterschiede

Hier werden die Unterschiede zwischen zwei Versionen angezeigt.

--- trigonella_foenum-graecum_l [2016/11/15 10:03] – andreas
+++ trigonella_foenum-graecum_l [2017/03/09 20:00] (aktuell) – andreas
@@ Zeile 21: / Zeile 21: @@
 An aroma extract dilution analysis (AEDA) was applied to classify the aroma composition of T.foenum-graecum extract into three groups having different sensory relevance: \\
 “high” - [[http://www.thegoodscentscompany.com/data/rw1029011.html|sotolon]] (seasoning-like) \\
-“medium” - (Z)-1,5-octadiene-3-on (metallic), acetic acid (acid), and 3-amino-4,5-dimethyl-3,4-dihydro-2(5H)-furanon (seasoning-like) \\
+“medium” - (Z)-1,5-octadiene-3-on (metallic), acetic acid (acid), and 3-amino-4,5-dimethyl-3,4-dihydro-2(5H)-furanone (seasoning-like) \\
 “background” - diacetyl (buttery),  1-octene-3-one (mushroom), 3-isopropyl-2-methoxypyrazine (roasty-earthy), 3-isobutyl-2-methoxypyrazine (roasty-paprikalike), linalool (flowery), butenoic acid (sweaty-rancid), isovaleric acid (sweaty-rancid), caproic acid (musty) and eugenol (spicy) \\
 (together with some unidentified substances). \\