Hint | Food | ¸À°úÇâ | Diet | Health | ºÒ·®Áö½Ä | ÀÚ¿¬°úÇÐ | My Book | À¯Æ©ºê | Frims | ¿ø ·á | Á¦ Ç° | Update | Site |
HL¡·¹Ù´Ï¶ó¡·°³¿ä, ¿ª»ç, »êÁö, Àç¹è, Ư¡, °øÁ¤, µî±Þ, ¼ººÐ, ÀÌ¿ë, ±Ô°Ý ¹Ù´Ò¶óÀÇ Çâ±â¼ººÐ - ÇâÀÇ Á¾·ù ¹× È°¿ë - °úÀÏÀÇ Çâ±â¼ººÐ - µÎ¸®¾È, µþ±â - ä¼Ò : ½ÊÀÚÈ°ú(°ÜÀÚ,¿Í»çºñ ...)ÀÇ ±Û·çÄڽóÀÌÆ® - ä¼Ò : ºÎÃß¼Ó(ÆÄ, ¸¶´Ã, ¾çÆÄ .. )ÀÇ È²ÇÔÀ¯ ¹°Áú - ¿ÍÀÎ Çâ±â¼ººÐ - Ä¿ÇÇ Çâ±â¼ººÐ, È«Â÷ - ²ÉÀÇ Çâ±â¼ººÐ, ¹Ù´Ò¶ó - ¹ã²É, ÀºÇà ... The fermented fruit contains about 2% vanillin; in vanilla pods of good quality, the crystallised vanillin is visible on the surface. Although vanillin dominates the aroma, many other compounds do significantly improve the taste; among these are p-hydroxy-benzaldehyd (0.2%), p-hydroxybenzyl methyl ether, (0.02%) and about 130 more compounds (phenoles, phenol ether, alcohols, carbonyl compounds, acids, ester, lactones, aliphatic and aromatic carbon hydrates and heterocyclic compounds). Two stereoisomeric vitispiranes (2,10,10-trimethyl-1,6- and methylidene-1-oxaspiro(4,5)dec-7-ene), although only occurring in traces, also influence the aroma. The quite different fragrance of Tahiti vanilla is due to its additional contents of piperonal (heliotropin, 3,4-dioxymethylenbenzaldehyd) and diacetyl (butandione). |
||||
|
|
|||