| vanillin | <chemistry> A white crystalline aldehyde having a burning taste and characteristic odour of vanilla. It is extracted from vanilla pods, and is also obtained by the decomposition of coniferin, and by the oxidation of eugenol. Source: Websters Dictionary (01 Mar 1998) |
|---|---|
| vanillin dehydrogenase | <enzyme> Genbank y11520 Registry number: EC 1.2.1.- Synonym: vdh gene product (26 Jun 1999) |
| vanillin |
a crystalline compound found in vanilla beans and some balsam resins; used in perfumes and flavorings
출처: wordnet.princeton.edu/perl/webwn
|
|---|---|
| vanillin |
Component contributed by oakwood barrel staves. Considered to add a degree of "sweetness" to red wines when present in barely detectable amounts, so adding to a desirably complex style prized by connoisseurs.
출처: www.zuccafoods.com/wine/terms_phrases/terms_phrase...
|
| vanillin |
A substitute for natural vanilla produced synthetically as a byproduct of the paper industry and treated with chemicals. Vanillin is used to flavor some chocolate and candies. Synthetic vanillin is easily detected because it tastes artificial.
출처: www.chocolatemonthclub.com/glossary.htm
|
| vanillin |
A phenolic compound in vanilla beans and cloves.
출처: www.phytopia.com/cookbook/glossary2.htm
|
| vanillin | a crystalline compound found in vanilla beans and some balsam resins |
|---|
제품명 |
판매사 |
보험코드 | 성분/함량 | 구분/보험급여 |
|---|
제품명 |
판매사 |
보험코드 | 성분/함량 | 구분/보험급여 |
|---|