Identification of the Key Odorants in Tahitian Cured Vanilla Beans (Vanilla tahitensis) by GC-MS and an Aroma Extract Dilution Analysis

@article{Takahashi2013IdentificationOT,
  title={Identification of the Key Odorants in Tahitian Cured Vanilla Beans (Vanilla tahitensis) by GC-MS and an Aroma Extract Dilution Analysis},
  author={Makoto Takahashi and Yoko Inai and Norio Miyazawa and Yoshiko Kurobayashi and Akira Fujita},
  journal={Bioscience, Biotechnology, and Biochemistry},
  year={2013},
  volume={77},
  pages={601 - 605}
}
The key odorants of Tahitian vanilla beans (Vanilla tahitensis) were characterized by a sensory evaluation, aroma extract dilution analysis (AEDA), quantification, and aroma reconstitution. Vanillin and anisaldehyde were identified in the same highest flavor dilution (FD) factor as the most characteristic odor-active compounds in Tahitian vanilla beans, followed by anisyl alcohol and anisyl acetate. Vanillin and anisyl alcohol were by far the most abundant odorants present with the highest… Expand
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