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Beide Seiten der vorigen Revision Vorhergehende Überarbeitung Nächste Überarbeitung | Vorhergehende Überarbeitung Letzte Überarbeitung Beide Seiten der Revision | ||
vanilla_tahitensis_j.w._moore [2017/11/11 13:03] andreas |
vanilla_tahitensis_j.w._moore [2018/03/31 10:31] andreas |
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[Analysis of Tahiti vanilla by high-performance liquid chromatography., | [Analysis of Tahiti vanilla by high-performance liquid chromatography., | ||
- | Cured Tahitian vanilla pods contained (HPLC of ethanolic extract) p-hydroxybenzoic acid (0.48%), vanillic acid (0.06%), p-hydroxybenzaldehyde (0.09%), vanillin (0.5%), p-anisyl alcohol (0.6%), p-anisic acid (0.56%), and p-anisaldehyde (0.02%). \\ | + | Cured Tahitian vanilla pods contained (ethanolic extract, HPLC) p-hydroxybenzoic acid (0.48%), vanillic acid (0.06%), p-hydroxybenzaldehyde (0.09%), vanillin (0.5%), p-anisyl alcohol (0.6%), p-anisic acid (0.56%), and p-anisaldehyde (0.02%). \\ |
[Ehlers, Dorothea, and Michael Pfister. „Compounds of vanillons ([[vanilla_pompona_schiede|Vanilla pompona]] Schiede).“ Journal of Essential Oil Research 9.4 (1997): 427-431] | [Ehlers, Dorothea, and Michael Pfister. „Compounds of vanillons ([[vanilla_pompona_schiede|Vanilla pompona]] Schiede).“ Journal of Essential Oil Research 9.4 (1997): 427-431] | ||
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...the aroma of Tahitian vanilla beans was predominantly floral, whereas that of Madagascar vanilla beans was resinous and dried fruit-like." | ...the aroma of Tahitian vanilla beans was predominantly floral, whereas that of Madagascar vanilla beans was resinous and dried fruit-like." | ||
[Identification of the Key Odorants in Tahitian Cured Vanilla Beans (Vanilla tahitensis) by GC-MS and an Aroma Extract Dilution Analysis., Takahashi, M., Inai, Y., Miyazawa, N., Kurobayashi, | [Identification of the Key Odorants in Tahitian Cured Vanilla Beans (Vanilla tahitensis) by GC-MS and an Aroma Extract Dilution Analysis., Takahashi, M., Inai, Y., Miyazawa, N., Kurobayashi, | ||
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+ | Main volatile compounds of SDE extracts from V.tahitensis were furfural, anisyl alchohol, anisaldehyde, | ||
+ | „The V. ×tahitensis flavour from French Polynesia was characterized by a well‐balanced sensory profile, having strong anise and caramel notes due to high levels of anisyl compounds. V. ×tahitensis from Papua New Guinea was distinct from that of French Polynesia, having strong spicy, fruity, brown rum notes due to p‐vinylguaiacol, | ||
+ | [Brunschwig, | ||
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{{http:// | {{http:// | ||
Vanilla tahitensis; McCormack, Gerald (2007) Cook Islands Biodiversity Database, Version 2007.2. \\ | Vanilla tahitensis; McCormack, Gerald (2007) Cook Islands Biodiversity Database, Version 2007.2. \\ | ||
Cook Islands Natural Heritage Trust, Rarotonga. Online at http:// | Cook Islands Natural Heritage Trust, Rarotonga. Online at http:// |