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vanilla_tahitensis_j.w._moore [2018/03/31 10:31] andreas |
vanilla_tahitensis_j.w._moore [2018/03/31 10:32] andreas |
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[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, | ||
- | Main volatile compounds of SDE extracts from V.tahitensis were furfural, anisyl alchohol, anisaldehyde, | + | 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, | + | „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, | [Brunschwig, | ||