Unterschiede

Hier werden die Unterschiede zwischen zwei Versionen angezeigt.

--- vanilla_pompona_schiede [2017/11/11 11:59] – andreas
+++ vanilla_pompona_schiede [2017/11/11 12:07] (aktuell) – andreas
@@ Zeile 9: / Zeile 9: @@
 "The typical heliotropin-like odor that has been previously associated with vanillons (Vanilla pompona Schiede, Guadeloupe vanilla) was thought to be due to piperonal (heliotropin). This could not be confirmed by our HPLC analysis of vanillons, although the examined vanillons pods were found to possess a strong heliotropin-like odor, yet no piperonal was detected." \\
-Cured vanillon pods contained p-hydroxybenzoic acid (0.05%), vanillic acid (0.07%), p-hydroxybenzaldehyde (0.02%), vanillin (0.32%), p-anisyl alcohol (0.14%), p-anisic acid (0.04%), and p-anisaldehyde (0.03%). The composition evidently resembled more strongly Tahiti (vanillin 0.5%, p-anisyl alcohol 0.6%) than Bourbon vanilla (vanillin 1.8%, p-anisyl alcohol 0%). \\
+Cured vanillon pods contained p-hydroxybenzoic acid (0.05%), vanillic acid (0.07%), p-hydroxybenzaldehyde (0.02%), vanillin (0.32%), p-anisyl alcohol (0.14%), p-anisic acid (0.04%), and p-anisaldehyde (0.03%). The composition evidently resembled more strongly [[vanilla_tahitensis_j.w._moore|Tahiti vanilla]] (vanillin 0.5%, p-anisyl alcohol 0.6%) than [[vanilla_planifolia_andrews|Bourbon vanilla]] (vanillin 1.8%, p-anisyl alcohol 0%). \\
 [Ehlers, Dorothea, and Michael Pfister. "Compounds of vanillons (Vanilla pompona Schiede)." Journal of Essential Oil Research 9.4 (1997): 427-431]