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vanilla_planifolia_andrews [2019/05/20 14:54]
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vanilla_planifolia_andrews [2022/04/13 09:53] (aktuell)
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| [Schulte‐Elte, Karl H., et al. "Vitispiranes, Important Constitutents of Vanilla Aroma." Helvetica Chimica Acta 61.3 (1978): 1125-1133] | [Schulte‐Elte, Karl H., et al. "Vitispiranes, Important Constitutents of Vanilla Aroma." Helvetica Chimica Acta 61.3 (1978): 1125-1133] |
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| "The level of the aldehydes, vanillin and p-hydroxybenzaldehyde and their respective acids (vanillic acid and p-hydroxybenzoic acid), in cured vanilla beans is used as an indicator of cured vanilla bean quality for commercial purposes. Although they are important, these compounds alone do not account for the flavour strength | The extract of green vanilla beans contained glucosides of vanillin, vanillic acid, p-hydroxy benzaldehyde, vanillyl alcohol, p-cresol, and creosol. \\ |
| and extremely complex structure of this flavouring. \\ | [Dignum, Mark JW, et al. "Identification of glucosides in green beans of Vanilla planifolia Andrews and kinetics of vanilla β-glucosidase." Food Chemistry 85.2 (2004): 199-205] |
| Ten phenolic compounds were detected in vanilla extracts as being aroma-active. [[http://www.thegoodscentscompany.com/data/rw1032272.html|Guaiacol]], 4-methylguaiacol | |
| and [[http://www.thegoodscentscompany.com/data/rw1057511.html|acetovanillone]], occurring at concentrations of 3.8-13.7 ppm, were similar in intensity to vanillin, which was detected at a concentration of more than 1000 times that of these compounds. Methyl salicylate, detected at a level of less than 1 ppm, was perceived as being as intense as vanillin. p-Cresol, methyl cinnamate and anisyl alcohol, occurring at concentrations of 1.1-2.4 ppm, were of medium intensity. Sweet, woody, balsamic, spicy, vanilla-like and toasted notes were attributed to phenolic compounds. Vanillic acid was not perceived by panellists, because its elution required a high temperature, which caused a burnt odour in the sniffing port. The aldehydes 2-heptenal and (E)-2-decenal, identified here for the first time in vanilla beans, were perceived as being of medium intensity, with green, oily and herb-like floral notes. Aliphatic, acetic, isobutyric, isovaleric and valeric acids were perceived by the panellists as having sour, buttery and oily notes. In conclusion, this study is in agreement with previous observations of the contribution of minor constituents to the overall aroma of cured vanilla beans, through GC-O analysis of a representative aroma extract from cured vanilla beans." \\ | "The level of the aldehydes, vanillin and p-hydroxybenzaldehyde and their respective acids (vanillic acid and p-hydroxybenzoic acid), in cured vanilla beans is used as an indicator of cured vanilla bean quality for commercial purposes. Although they are important, these compounds alone do not account for the flavour strengthand extremely complex structure of this flavouring. Ten phenolic compounds were detected in vanilla extracts as being aroma-active.[[http://www.thegoodscentscompany.com/data/rw1032272.html|Guaiacol]], 4-methylguaiacol and [[http://www.thegoodscentscompany.com/data/rw1057511.html|acetovanillone]], occurring at concentrations of 3.8-13.7 ppm, were similar in intensity to vanillin, which was detected at a concentration of more than 1000 times that of these compounds. Methyl salicylate, detected at a level of less than 1 ppm, was perceived as being as intense as vanillin. p-Cresol, methyl cinnamate and anisyl alcohol, occurring at concentrations of 1.1-2.4 ppm, were of medium intensity. Sweet, woody, balsamic, spicy, vanilla-like and toasted notes were attributed to phenolic compounds. Vanillic acid was not perceived by panellists, because its elution required a high temperature, which caused a burnt odour in the sniffing port. The aldehydes 2-heptenal and (E)-2-decenal, identified here for the first time in vanilla beans, were perceived as being of medium intensity, with green, oily and herb-like floral notes. Aliphatic, acetic, isobutyric, isovaleric and valeric acids were perceived by the panellists as having sour, buttery and oily notes. In conclusion, this study is in agreement with previous observations of the contribution of minor constituents to the overall aroma of cured vanilla beans, through GC-O analysis of a representative aroma extract from cured vanilla beans." \\ |
| [GC-MS and GC-olfactometry analysis of aroma compounds in a representative organic aroma extract from cured vanilla (Vanilla planifolia G. Jackson) beans., Pérez-Silva, A., Odoux, E., Brat, P., Ribeyre, F., Rodriguez-Jimenes, G., Robles-Olvera, V., Günata, Z., Food chemistry, Vol.99(4), 2006, 728-735] | [GC-MS and GC-olfactometry analysis of aroma compounds in a representative organic aroma extract from cured vanilla (Vanilla planifolia G. Jackson) beans., Pérez-Silva, A., Odoux, E., Brat, P., Ribeyre, F., Rodriguez-Jimenes, G., Robles-Olvera, V., Günata, Z., Food chemistry, Vol.99(4), 2006, 728-735] |
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