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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] (aktuell)
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, Y., Fujita, A., Bioscience, biotechnology, and biochemistry, 77(3), 2013, 601-605] [[http://www.tandfonline.com/doi/pdf/10.1271/bbb.120840]] [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, Y., Fujita, A., Bioscience, biotechnology, and biochemistry, 77(3), 2013, 601-605] [[http://www.tandfonline.com/doi/pdf/10.1271/bbb.120840]]
  
-Main volatile compounds of SDE extracts from V.tahitensis were furfural, anisyl alchohol, anisaldehyde, methyl anisate, anisyl acetate, methyl cinnamate, p-vinylguaiacol and vanillin. +Main volatile compounds of SDE extracts from V.tahitensis were furfural, anisyl alchohol, anisaldehyde, methyl anisate, anisyl acetate, methyl cinnamate, p-vinylguaiacol and vanillin. \\ 
-„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, p‐cresol and esters.“+„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, p‐cresol and esters.“ \\
 [Brunschwig, Christel, et al. „Volatile composition and sensory properties of Vanilla× tahitensis bring new insights for vanilla quality control.“ Journal of the Science of Food and Agriculture 96.3 (2016): 848-858]  [Brunschwig, Christel, et al. „Volatile composition and sensory properties of Vanilla× tahitensis bring new insights for vanilla quality control.“ Journal of the Science of Food and Agriculture 96.3 (2016): 848-858] 
  
vanilla_tahitensis_j.w._moore.1522485081.txt.gz · Zuletzt geändert: 2018/03/31 10:31 von andreas

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