Metabolite Transformation and Enzyme Activities of Hainan Vanilla Beans During Curing to Improve Flavor Formation

This paper compares the differences in metabolites of vanilla beans at five different curing stages. Key vanilla flavors, vanillin precursors and main enzymes during the curing process of Hainan vanilla beans were also analyzed. Hundreds of metabolites were detected based on metabolic analyses of a...

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Detalles Bibliográficos
Autores principales: Cai, Yingying, Gu, Fenglin, Hong, Yinghua, Chen, Yonggan, Xu, Fei, An, Kejing
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2019
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6696495/
https://www.ncbi.nlm.nih.gov/pubmed/31370187
http://dx.doi.org/10.3390/molecules24152781

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6696495/
https://www.ncbi.nlm.nih.gov/pubmed/31370187
http://dx.doi.org/10.3390/molecules24152781

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