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- Hansen, Anne-Mette SÃ¸lvbjerg; Fromberg, Arvid; Frandsen, Henrik Lauritz
- Journal of agricultural and food chemistry 2014 v.62 no.42 pp. 10326-10331
- Vanilla planifolia, etc ; fermentation; flavor; hydrogen; mass spectrometry; pods; stable isotopes; synthesis; t-test; traceability; vanillin; Show all 11 Subjects
- ... Authenticity and traceability of vanilla flavors were investigated using gas chromatographyâisotope ratio mass spectrometry (GCâIRMS). Vanilla flavors produced by chemical synthesis (n = 2), fermentation (n = 1), and extracted from two different species of the vanilla orchid (n = 79) were analyzed. The authenticity of the flavor compound vanillin was evaluated on the basis of measurements of r ...
- Fock-Bastide, Isabelle; Palama, Tony Lionel; Bory, Séverine; Lécolier, Aurélie; Noirot, Michel; Joët, Thierry
- Plant physiology and biochemistry 2014 v.74 pp. 304-314
- Vanilla planifolia, etc ; actin; biochemical pathways; biosynthesis; correlation; flavor; gene expression; genes; messenger RNA; odors; phenolic compounds; phenylalanine ammonia-lyase; pods; pollination; quantitative polymerase chain reaction; reverse transcriptase polymerase chain reaction; trans-cinnamate 4-monooxygenase; transcription (genetics); vanillin; Show all 19 Subjects
- ... In Vanilla planifolia pods, development of flavor precursors is dependent on the phenylpropanoid pathway. The distinctive vanilla aroma is produced by numerous phenolic compounds of which vanillin is the most important. Because of the economic importance of vanilla, vanillin biosynthetic pathways have been extensively studied but agreement has not yet been reached on the processes leading to its a ...