However, data on volatiles and sensory properties remain limited. International audienceBACKGROUNDVanilla ×tahitensis produced in French Polynesia has a unique flavour among vanilla species. CONCLUSIONThis study brings new insights to vanilla quality control, with a focus on key volatile compounds, irrespective of origi. Vanilla sensory properties were linked by partial least squares regression to key volatile compounds like guaiacol or creosol, which are indicators of lower quality. R esearch 40|$|, creosol and phenol, which were found to be biomarkers of the species.
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