Unterschiede

Hier werden die Unterschiede zwischen zwei Versionen angezeigt.

--- cichorium_intybus_l [2017/10/23 15:26]
andreas
+++ cichorium_intybus_l [2020/12/20 18:17] (aktuell)
andreas
@@ Zeile 37: / Zeile 37: @@
 **roasted chicory root volatiles**
-"...the following compounds were identified as major components in the roasted root: vanillin, S-hydroxymethyl-2-furfural, 2-acetylpyrrole, furfural, phenylacetic acid, 2-(S-hydroxymethyl-2-formylpyrrol-I-yl)-3-methylpentanoic acid lactone and phenylacetaldehyde." \\
+"...the following compounds were identified as major components in the roasted root: vanillin, S-hydroxymethyl-2-furfural, 2-acetylpyrrole, furfural, phenylacetic acid, 2-(S-hydroxymethyl-2-formylpyrrol-I-yl)-3-methylpentanoic acid lactone and phenylacetaldehyde." Minor components were cyclotene, benzothiazole, and coumarin e.g. \\
 [Sannai, Akiyoshi, Takane Fujimori, and K. A. T. O. Kunio. "Studies on flavor components of roasted chicory root." Agricultural and Biological Chemistry 46.2 (1982): 429-433] [[http://www.tandfonline.com/doi/pdf/10.1080/00021369.1982.10865066]]

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