Adm: Doc:Brandy moved to Doc:Alcohol/Brandy

2010-09-22T06:57:26Z

Adm: New page: =={{Bilingual|フルーツブランデーの香り|Flavors of Fruit Brandies}}== {{Twocolumn| Fruit brandies contain over 200 volatile compounds in common, but each has its own characteri...

2010-09-18T11:58:51Z

New page: =={{Bilingual|フルーツブランデーの香り|Flavors of Fruit Brandies}}== {{Twocolumn| Fruit brandies contain over 200 volatile compounds in common, but each has its own characteri...

New page

=={{Bilingual|フルーツブランデーの香り|Flavors of Fruit Brandies}}==

{{Twocolumn|
Fruit brandies contain over 200 volatile compounds in common, but each has its own characteristic compounds<ref>Ledauphin J Agric Food Chem DOI:10.1021/fj9045667</ref>.
|
果物から作るブランデーには200以上の香り物質が共通に含まれますが、それぞれに特有の成分が特徴を決めています。
}}
{| class="wikitable"
! Brandy name
! Characteristic compound
! Flavor
|-
| Calvados (apple) || ethyl 2-methylbutanoate ||
|-
| Mirabelle (plum) || hexanal, heptanal, and nonanal || vegetal green
|-
| Cognac (grape) || whiskey lactone || coconut-like
|}

Resveratrol was the subject of controversy because of its purported antiaging properties (C&EN Dec14, 2009 page 36).
It bounds to cyclooxygenase-1, and may exert chemopreventive activity (Biochem J DOI:10.1042/BJ20091857 See also Science 1997, 275, 218)

Abyssinone II is selected for study under NCI's RAPID program for clinical drug development.

Doc:Alcohol/Brandy - Revision history

Adm: Doc:Brandy moved to Doc:Alcohol/Brandy

Adm: New page: =={{Bilingual|フルーツブランデーの香り|Flavors of Fruit Brandies}}== {{Twocolumn| Fruit brandies contain over 200 volatile compounds in common, but each has its own characteri...