Unterschiede

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--- coffea_canephora_pierre_ex_froehner [2016/05/12 10:46]
andreas
+++ coffea_canephora_pierre_ex_froehner [2016/05/12 10:47] (aktuell)
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@@ Zeile 7: / Zeile 7: @@
 [Aroma impact compounds of arabica and robusta coffee. Qualitative and quantitative investigations. Blank, I., Sen, A.,Grosch, W., In Quatorzieme colloque scientifique international sur le cafe, San Francisco, 14-19 juillet 1991, 117-129)]
-|{{:2-ethyl-3_5-dimethylpyrazine.jpg|2-ethyl-3,5-dimethylpyrazine}} \\ 2-ethyl-3,5-dimethylpyrazine |{{4-vinylguaiacol.jpg|4-vinylguaiacol}} \\ 4-vinylguaiacol |{{:2methylisoborneol.jpg|2-methylisoborneol}} \\ 2-methylisoborneol |
+|{{:2-ethyl-3_5-dimethylpyrazine.jpg|2-ethyl-3,5-dimethylpyrazine}} \\ 2-ethyl-3,5-dimethylpyrazine |{{4-vinylguaiacol.jpg|4-vinylguaiacol}} \\ 4-vinylguaiacol |{{:2methylisoborneol.jpg|2-methylisoborneol}} \\ [[http://www.leffingwell.com/chirality/methylisoborneol.htm|2-methylisoborneol]] |
 In various roasted Robusta coffee samples, 2-methylisoborneol was found at 120-430 ng/kg (dry matter) and assigned as earthy smelling character impact compound. \\

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