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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Veröffentlicht in:Molecules
Hauptverfasser: Gu, Fenglin, Chen, Yonggan, Fang, Yiming, Wu, Guiping, Tan, Lehe
Format: Artigo
Sprache:Inglês
Veröffentlicht: MDPI 2015
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Article
Online Zugang:https://ncbi.nlm.nih.gov/pmc/articles/PMC6331939/
https://ncbi.nlm.nih.gov/pubmed/26473810
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.3390/molecules201018422
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