Zobrazeno 1 - 5
of 5
pro vyhledávání: '"Mark J.W. Dignum"'
Publikováno v:
Food Chemistry. 85:199-205
Natural vanilla is extracted from the fruits of Vanilla planifolia. In the overall vanilla aroma, minor compounds p-cresol, creosol, guaiacol and 2-phenylethanol have a high impact. This is shown by GC-Olfactometry analysis of cured vanilla beans. Th
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::a9692c43af61ff281dd9338d11d6d881
https://doi.org/10.1016/s0308-8146(03)00293-0
https://doi.org/10.1016/s0308-8146(03)00293-0
Publikováno v:
Food Chemistry. 79:165-171
A laboratory model curing is described in which the cured vanilla beans are analysed for enzyme activity and aroma. The activity of the enzymes was highest in green beans. β-Glucosidase (β-Glu) could not be detected after 24 h of autoclaving. Perox
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::c131cc236f811ab10faf9f4ddff5e47a
https://doi.org/10.1016/s0308-8146(02)00125-5
https://doi.org/10.1016/s0308-8146(02)00125-5
Publikováno v:
Plant Cell, Tissue and Organ Culture. 69:177-182
After feeding with vanillin,Vanilla planifolia Andrews cell culture was able to produce the highest amount of glucovanillin compared to Ilex dumosa Reissek and Catharanthus roseus (L.) G.Don cell cultures. The optimum yield of glucovanillin was obtai
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::4033fa81275c58c3762a0cf8a1641b5d
https://doi.org/10.1023/a:1015224425075
https://doi.org/10.1023/a:1015224425075
Publikováno v:
Phytochemical analysis : PCA. 12(3)
The extraction method for beta-glucosidase from green vanilla beans has been studied. The effect of storage of green beans and protein extracts on beta-glucosidase and peroxidase activity was investigated: the best method, resulting in the highest en
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::dc65e890662ea1d4b4c375baa2d806c6
https://pubmed.ncbi.nlm.nih.gov/11705022
https://pubmed.ncbi.nlm.nih.gov/11705022
Publikováno v:
Scopus-Elsevier
This review covers the most recent literature on vanilla research. Besides the curing process, chemistry in green and cured beans, as well as studies on the biosynthetic pathways of the most important aroma compounds are discussed. Despite intensive
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::0333364a26f12614e5ab6a4ee5e70a41
https://doi.org/10.1081/fri-100000269
https://doi.org/10.1081/fri-100000269