Unterschiede

Hier werden die Unterschiede zwischen zwei Versionen angezeigt.

--- crocus_sativus_l [2017/10/27 09:03]
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+++ crocus_sativus_l [2017/10/27 09:05]
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@@ Zeile 6: / Zeile 6: @@
 The carotenoid [[http://en.wikipedia.org/wiki/Crocin|crocin]] is primarily responsible for the color of saffron.
-The freshly picked stigmas are nearly odorless, with typical saffron flavor being developed during the drying process. The aroma description of β-isophorone (3,5,5-trimethyl-3-cyclohexen-1-one) is "saffron, floral and hay". \\
+The freshly picked stigmas are nearly odorless. The typical saffron flavor is developed during the drying process. The aroma description of β-isophorone (3,5,5-trimethyl-3-cyclohexen-1-one) is "saffron, floral and hay". \\
 [Cadwallader, K. R. (2002). Flavor chemistry of saffron. In ACS Symposium series (Vol. 802, pp. 220-240). Washington, DC; American Chemical Society; 1999]

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