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
vanilla_planifolia_andrews [2019/02/02 11:31]
andreas
vanilla_planifolia_andrews [2019/03/06 22:13] (aktuell)
andreas
Zeile 7: Zeile 7:
 [Gobley, N.-T. (1858). "​Recherches sur le principe odorant de la vanille"​. Journal de Pharmacie et de Chimie. 34: 401-405] [Gobley, N.-T. (1858). "​Recherches sur le principe odorant de la vanille"​. Journal de Pharmacie et de Chimie. 34: 401-405]
  
-Quantitative analysis (GC) of vanilla oleoresin revealed 1 ppm of cis/​trans-vitispirane in the ratio of 1:3. The cis diastereomer ​is fresher and more intense (reminescent of the green dour of chrysanthemum,​ with a flowery-fruity wine note) than the trans-compound (heavy exotic flower scent with earthy-woody ​undertone). \\+Quantitative analysis (GC) of vanilla oleoresin revealed 1 ppm of cis/​trans-vitispirane in the ratio of 1:3. The cis diastereomer ​seems fresher and more intense (reminescent of the green scent of chrysanthemum,​ with a flowery-fruity wine note) than the trans-compound (heavy exotic flower scent with an earthy-woody ​touch). \\
 [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]
  
Zeile 13: Zeile 13:
 and extremely complex structure of this flavouring. \\  and 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 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 anillin. 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."​ \\+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]
  
vanilla_planifolia_andrews.1549103475.txt.gz · Zuletzt geändert: 2019/02/02 11:31 von andreas