Unterschiede

Hier werden die Unterschiede zwischen zwei Versionen angezeigt.

--- vanilla_tahitensis_j.w._moore [2017/11/11 12:03] – andreas
+++ vanilla_tahitensis_j.w._moore [2018/03/31 08:32] (aktuell) – andreas
@@ Zeile 6: / Zeile 6: @@
 [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]
@@ Zeile 23: / Zeile 23: @@
 ...the aroma of Tahitian vanilla beans was predominantly floral, whereas that of Madagascar vanilla beans was resinous and dried fruit-like." \\
 [Identification of the Key Odorants in Tahitian Cured Vanilla Beans (Vanilla tahitensis) by GC-MS and an Aroma Extract Dilution Analysis., Takahashi, M., Inai, Y., Miyazawa, N., Kurobayashi, Y., Fujita, A., Bioscience, biotechnology, and biochemistry, 77(3), 2013, 601-605] [[http://www.tandfonline.com/doi/pdf/10.1271/bbb.120840]]
+Main volatile compounds of SDE extracts from V.tahitensis were furfural, anisyl alchohol, anisaldehyde, methyl anisate, anisyl acetate, methyl cinnamate, p-vinylguaiacol and vanillin. \\
+„The V. ×tahitensis flavour from French Polynesia was characterized by a well‐balanced sensory profile, having strong anise and caramel notes due to high levels of anisyl compounds. V. ×tahitensis from Papua New Guinea was distinct from that of French Polynesia, having strong spicy, fruity, brown rum notes due to p‐vinylguaiacol, p‐cresol and esters.“ \\
+[Brunschwig, Christel, et al. „Volatile composition and sensory properties of Vanilla× tahitensis bring new insights for vanilla quality control.“ Journal of the Science of Food and Agriculture 96.3 (2016): 848-858]
 {{http://cookislands.bishopmuseum.org/MM/MX1-4/4Q466_Vani-tahi_RR1_GM_MXa.jpg}} \\
 Vanilla tahitensis; McCormack, Gerald (2007) Cook Islands Biodiversity Database, Version 2007.2. \\
 Cook Islands Natural Heritage Trust, Rarotonga. Online at http://cookislands.bishopmuseum.org.