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crocus_sativus_l [2017/10/27 09:03]
andreas
crocus_sativus_l [2017/10/27 09:05] (aktuell)
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 The carotenoid [[http://​en.wikipedia.org/​wiki/​Crocin|crocin]] is primarily responsible for the color of saffron. 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] [Cadwallader,​ K. R. (2002). Flavor chemistry of saffron. In ACS Symposium series (Vol. 802, pp. 220-240). Washington, DC; American Chemical Society; 1999]
  
crocus_sativus_l.txt · Zuletzt geändert: 2017/10/27 09:05 von andreas