HIGHLIGHTS
SUMMARY
The natural flavor of vanilla encompasses a wide variety of aromatic compounds formed after the curing process (CP) of green vanilla pods and these commercially important aromatic compounds are obtained through the use of extraction systems. Yeh et_al analyzed different conditions of time and temperature during killing in a traditional CP and found that the highest percentage of vanillin (79%) was obtained with treatments at 65 ◦ C for 1 min, and the lowest percentage (62%) was observed with treatments at 80 ◦ C for 10 s each. The aim of this investigation was to evaluate . . .
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