Tinkturenpresse

Benutzer-Werkzeuge

Webseiten-Werkzeuge

Zuletzt angesehen:
vanilla_planifolia_andrews

Unterschiede

Hier werden die Unterschiede zwischen zwei Versionen angezeigt.

Link zu dieser Vergleichsansicht

Beide Seiten der vorigen Revision Vorhergehende Überarbeitung
Nächste Überarbeitung Beide Seiten der Revision
vanilla_planifolia_andrews [2019/01/29 11:26]
andreas 		vanilla_planifolia_andrews [2019/01/30 09:58]
andreas
Zeile 20: Zeile 20:
 „...the most odor-active compounds (FD 3125), vanillin (sweet), guaiacol (phenolic), ethyl (E)-cinnamate (fruity) and β-damascenone (raisin-like), were common to red whole and cuts beans. Moreover, in the same FD factor range (FD 3125), 2-methylbutanoic acid (buttery), 3-methylbutanoic acid (buttery) and p-cresol (fecal) contributed more to the aroma of MV red whole, whereas γ-nonalactone (coconut-like) and eugenol (clove-like) contributed more to the aroma of MV cuts. Based on their odor qualities, vanillin and guaiacol respectively contributed to the sweet and phenolic attributes by the sensory evaluation, and both ethyl (E)-cinnamate and β-damascenone contributed to the resinous and dried fruit-like attributes.“ \\ „...the most odor-active compounds (FD 3125), vanillin (sweet), guaiacol (phenolic), ethyl (E)-cinnamate (fruity) and β-damascenone (raisin-like), were common to red whole and cuts beans. Moreover, in the same FD factor range (FD 3125), 2-methylbutanoic acid (buttery), 3-methylbutanoic acid (buttery) and p-cresol (fecal) contributed more to the aroma of MV red whole, whereas γ-nonalactone (coconut-like) and eugenol (clove-like) contributed more to the aroma of MV cuts. Based on their odor qualities, vanillin and guaiacol respectively contributed to the sweet and phenolic attributes by the sensory evaluation, and both ethyl (E)-cinnamate and β-damascenone contributed to the resinous and dried fruit-like attributes.“ \\
 [Takahashi, Makoto, et al. "Key odorants in cured Madagascar vanilla beans (Vanilla planiforia) of differing bean quality." Bioscience, biotechnology, and biochemistry 77.3 (2013): 606-611] [[https://www.jstage.jst.go.jp/article/bbb/77/3/77_120842/_pdf]] [Takahashi, Makoto, et al. "Key odorants in cured Madagascar vanilla beans (Vanilla planiforia) of differing bean quality." Bioscience, biotechnology, and biochemistry 77.3 (2013): 606-611] [[https://www.jstage.jst.go.jp/article/bbb/77/3/77_120842/_pdf]]
 +
 +Quantitative analysis (HPLC) of vanilla extracts showed mean concentrations of guaiacol and vanillin (µg/mL) in 'MV red whole' with standard quality (17.8/2480) and 'MV cuts' with substandard aroma (88.7/1540). \\
 +[Takahashi, Makoto, Shizuka Sakamaki, and Akira Fujita. "Simultaneous analysis of guaiacol and vanillin in a vanilla extract by using high-performance liquid chromatography with electrochemical detection." Bioscience, biotechnology, and biochemistry 77.3 (2013): 595-600] [[https://www.jstage.jst.go.jp/article/bbb/77/3/77_120835/_pdf]]
  
 "There are different methods of curing, and each one is unique and named after the places of its origin like Mexican process and Bourbon process. Recently, Central Food Technological Research Institute, Mysore has developed know-how of improved curing process, where the green vanilla beans are cured immediately after harvest and this process takes only 32 days, which otherwise requires minimum of 150-180 days as reported in traditional curing methods." \\ "There are different methods of curing, and each one is unique and named after the places of its origin like Mexican process and Bourbon process. Recently, Central Food Technological Research Institute, Mysore has developed know-how of improved curing process, where the green vanilla beans are cured immediately after harvest and this process takes only 32 days, which otherwise requires minimum of 150-180 days as reported in traditional curing methods." \\
vanilla_planifolia_andrews.txt · Zuletzt geändert: 2022/04/13 09:53 von andreas

Seiten-Werkzeuge

Donate Powered by PHP Valid HTML5 Valid CSS Driven by DokuWiki