Contribution of Bacillus Isolates to the Flavor Profiles of Vanilla Beans Assessed through Aroma Analysis and Chemometrics

Colonizing Bacillus in vanilla (Vanilla planifolia Andrews) beans is involved in glucovanillin hydrolysis and vanillin formation during conventional curing. The flavor profiles of vanilla beans under Bacillus-assisted curing were analyzed through gas chromatography-mass spectrometry, electronic nose...

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Detalles Bibliográficos
Autores principales: Gu, Fenglin, Chen, Yonggan, Fang, Yiming, Wu, Guiping, Tan, Lehe
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2015
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6331939/
https://www.ncbi.nlm.nih.gov/pubmed/26473810
http://dx.doi.org/10.3390/molecules201018422

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6331939/
https://www.ncbi.nlm.nih.gov/pubmed/26473810
http://dx.doi.org/10.3390/molecules201018422

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