Research NoteIdentification of some Ester Compounds in Bourbon Vanilla Beans☆
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(1994)Study of the fragrance given off by certain springtime flowers
Cited by (17)
Vanilla
2012, Handbook of Herbs and Spices: Second EditionNew insight on the genesis and fate of odor-active compounds in vanilla beans (Vanilla planifolia G. Jackson) during traditional curing
2011, Food Research InternationalCitation Excerpt :Fifty-seven aroma compounds were identified at least in one stage of the curing process (Table 2), consisting of 34 aliphatics, 2 heterocyclics and 21 shikimate derivatives. All of them were already reported in cured vanilla beans (Adedeji et al., 1993; Galetto & Hoffman, 1978; Kiridena et al., 1994; Klimes & Lamparsky, 1976; Nakazawa et al., 1981; Pérez-Silva et al., 2006; Ramaroson-Raonizafinimanana et al., 1997; Schulte-Elte et al., 1978; Sostaric et al., 2000; Vidal et al., 1989; Werkhoff & Güntert, 1997). Forty compounds were found only in free form (i.e., non-glucosylated), including all the aliphatics, the heterocyclics and 4 shikimate derivatives; 13 compounds were found both in free and/or in glucosylated forms depending on the stage of the curing, all consisted of shikimate derivatives; and 4 compounds were found only in glucosylated form, which were all shikimate derivatives (Table 2).
Vanilla
2004, Handbook of Herbs and SpicesFlavor Chemistry
2022, Advances in Food Chemistry: Food Components, Processing and PreservationVolatile composition and sensory properties of Vanilla ×tahitensis bring new insights for vanilla quality control
2016, Journal of the Science of Food and Agriculture
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Charalambous, G.