Vanillin and Its Detection in Air
( Active Ingredients from Aromatic and Medicinal Plants )
Publication series ： Active Ingredients from Aromatic and Medicinal Plants
Author： Saaya Minematsu and Xing-Zheng Wu
Publisher： IntechOpen
Publication year： 2017
E-ISBN: INT6716166737
P-ISBN(Paperback): 9789535129752
P-ISBN(Hardback): 9789535129769
Subject： Q1 General Biology
Keyword： 普通生物学
Language： ENG
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Vanillin and Its Detection in Air
Description
Vanillin (4‐hydroxy‐3‐methoxybenzaldehyde) is an important flavor and aroma molecule, which has been widely used in not only foods and beverages such as chocolate and dairy products, but also masking unpleasant tastes in medicines or livestock fodder. Its chemical properties, manufacturing methods, novel applications, and developments in fast detections in air are discussed in detail.
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