Benutzer-Werkzeuge

Webseiten-Werkzeuge


vanilla_planifolia_andrews

Unterschiede

Hier werden die Unterschiede zwischen zwei Versionen angezeigt.

Link zu dieser Vergleichsansicht

Beide Seiten der vorigen Revision Vorhergehende Überarbeitung
Letzte Überarbeitung Beide Seiten der Revision
vanilla_planifolia_andrews [2019/03/06 22:13]
andreas
vanilla_planifolia_andrews [2019/05/20 14:54]
andreas
Zeile 18: Zeile 18:
 By GC-MS and GC-O, 78 odorants were identified in traditionally cured Bourbon and Ungandan vanilla bean extracts. Vanillin was the most abundant followed by guaiacol (105/169ppm) and the two isomers of 2,3-butandiol (36/46ppm; plus their acetals with vanillin 30/14ppm). In the range of 1-10ppm were 3-methyl-2-butanone, acetoin, isovaleric acid, γ-butyrolactone, phenol, pantolactone, benzyl alcohol, 4-methylphenol, octanol, phenylethanol, benzoic acid, octanoic acid, 4-methylguaiacol, methyl salicylate, p-anisaldehyde, nonanoic acid, anisyl alcohol, cinnamyl alcohol, isovanillin, cinnamic acid, ethyl cinnamate, acetovanillone, methyl vanillate, cis-18-heptacosene-2,4-dione, and cis-20-nonacosene-2,4-dione. Carvacrol and β-damascenone were only found in Ugandan beans. Among the twenty-three most powerful odorants (medium or strong odor intensity, but <= 0.05ppm) were 3,5-octadien-2-one, nonanol, γ-octalactone, 4-allylphenol, heliotropine, methyl decanoate, β-damascenone, and some nitrogen-containing compounds. "Interestingly, of the six more concentrated strong odorants, namely, acetic acid, methyl salicylate, p-anisaldehyde, methyl trans-cinnamate, trans-cinnamic acid, and methylparaben, five were more abundant in the Ugandan vanilla beans, with p-anisaldehyde as the most different in terms of concentration." \\ By GC-MS and GC-O, 78 odorants were identified in traditionally cured Bourbon and Ungandan vanilla bean extracts. Vanillin was the most abundant followed by guaiacol (105/169ppm) and the two isomers of 2,3-butandiol (36/46ppm; plus their acetals with vanillin 30/14ppm). In the range of 1-10ppm were 3-methyl-2-butanone, acetoin, isovaleric acid, γ-butyrolactone, phenol, pantolactone, benzyl alcohol, 4-methylphenol, octanol, phenylethanol, benzoic acid, octanoic acid, 4-methylguaiacol, methyl salicylate, p-anisaldehyde, nonanoic acid, anisyl alcohol, cinnamyl alcohol, isovanillin, cinnamic acid, ethyl cinnamate, acetovanillone, methyl vanillate, cis-18-heptacosene-2,4-dione, and cis-20-nonacosene-2,4-dione. Carvacrol and β-damascenone were only found in Ugandan beans. Among the twenty-three most powerful odorants (medium or strong odor intensity, but <= 0.05ppm) were 3,5-octadien-2-one, nonanol, γ-octalactone, 4-allylphenol, heliotropine, methyl decanoate, β-damascenone, and some nitrogen-containing compounds. "Interestingly, of the six more concentrated strong odorants, namely, acetic acid, methyl salicylate, p-anisaldehyde, methyl trans-cinnamate, trans-cinnamic acid, and methylparaben, five were more abundant in the Ugandan vanilla beans, with p-anisaldehyde as the most different in terms of concentration." \\
 [Zhang, Suying, and Christoph Mueller. "Comparative analysis of volatiles in traditionally cured Bourbon and Ugandan vanilla bean (Vanilla planifolia) extracts." Journal of agricultural and food chemistry 60.42 (2012): 10433-10444] [Zhang, Suying, and Christoph Mueller. "Comparative analysis of volatiles in traditionally cured Bourbon and Ugandan vanilla bean (Vanilla planifolia) extracts." Journal of agricultural and food chemistry 60.42 (2012): 10433-10444]
 +
 +Correlating well with previously reported data from the literature, the "good" vanilla samples contained high concentrations of acetic acid, 2-methoxy phenol, hydroxyl dihydromaltol, 5-(hydroxymethyl) furan-2-carbaldehyde, 4-hydroxybenzaldehyde, hexadecanoic acid, and 1-octadecanol. \\
 +"Bad" vanilla beans were noticed with high concentrations of 2-methoxy phenol, 2-methoxy-4-methyl-phenol, hexadecanoic acid, and 1-octadecanol, as well as low concentrations of vanillin, hydroxyl dihydro maltol and hydroxymethyl furfural. \\ 
 +[S.J. Toth, Comparison and integration of analytical methods for the characterization of vanilla chemistry. Proquest, Uni Dissertation Publishing (2012)]
  
 | {{:vanillin.jpg| vanillin}} \\ vanillin | {{:guaiacol.jpg| guaiacol}} \\ guaiacol | {{:valspice.jpg| 4-methyl guaiacol}} \\ 4-methyl guaiacol \\ //(valspice)// | {{:damascenone.jpg|}} \\ (E)-β-damascenone | {{:ethylcinnamate.jpg|ethyl cinnamate}} \\ ethyl cinnamate | | {{:vanillin.jpg| vanillin}} \\ vanillin | {{:guaiacol.jpg| guaiacol}} \\ guaiacol | {{:valspice.jpg| 4-methyl guaiacol}} \\ 4-methyl guaiacol \\ //(valspice)// | {{:damascenone.jpg|}} \\ (E)-β-damascenone | {{:ethylcinnamate.jpg|ethyl cinnamate}} \\ ethyl cinnamate |
vanilla_planifolia_andrews.txt · Zuletzt geändert: 2022/04/13 09:53 von andreas