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--- vanilla_tahitensis_j.w._moore [2018/03/31 10:31]
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+++ vanilla_tahitensis_j.w._moore [2018/03/31 10:32] (aktuell)
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@@ Zeile 25: / Zeile 25: @@
 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]

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