Experiment 750330

Worktypes

IDENTIFICATION IN BY HPLC

Compounds isolated

PHENYLETHANOL,2:BUTANOIC ACID,3-ACETYL:FURANONE,3-2(H): 4-HYDROXY-2-5-DIMETHYL:VANILLINPYRAZINE,2-METHOXY-3-ISO-PROPYL:BUTANOIC ACID,2-METHYL:PYRAZINE,2-3-DIETHYL-5-METHYL:

Details

PropertyValue
OrganismTheobroma cacao (STERCULIACEAE)
CitationSCHIEBERLE,P: PFNUER,P:. (1998). CHARACTERIZATION OF KEY ODORANTS IN CHOCOLATE.. 1998()
Amount utilized
Compound isolated
Number1