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citrus_maxima_burm._merr [2017/12/18 15:32]
andreas |
citrus_maxima_burm._merr [2017/12/18 15:37]
andreas |
| [[http://www.efloras.org/florataxon.aspx?flora_id=2&taxon_id=242412666]] | [[http://www.efloras.org/florataxon.aspx?flora_id=2&taxon_id=242412666]] |
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| "The fruit tastes like a sweet, mild grapefruit (believed to be a hybrid of Citrus maxima and the orange), although the typical pomelo is much larger than the grapefruit, and also has a much thicker rind. The pomelo has none, or very little, of the common grapefruit's bitterness, but the enveloping membranous material around the segments is bitter, considered inedible, and thus is usually discarded." \\ | "The fruit tastes like a sweet, mild [[citrus_paradisi|grapefruit]]... , although the typical pomelo is much larger than the grapefruit, and also has a much thicker rind. The pomelo has none, or very little, of the common grapefruit's bitterness, but the enveloping membranous material around the segments is bitter, considered inedible, and thus is usually discarded." \\ |
| [[https://en.wikipedia.org/wiki/Pomelo]] | [[https://en.wikipedia.org/wiki/Pomelo]] |
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| [Sawamura, Masayoshi, Tetsuya Tsuji, and Shigeru Kuwahara. "Changes in the Volatile Constituents of Pummelo (Citrus grandis Osbeck forma Tosa-bun tan) during Storage." Agricultural and Biological Chemistry 53.1 (1989): 243-246] [[https://www.jstage.jst.go.jp/article/bbb1961/53/1/53_1_243/_pdf]] | [Sawamura, Masayoshi, Tetsuya Tsuji, and Shigeru Kuwahara. "Changes in the Volatile Constituents of Pummelo (Citrus grandis Osbeck forma Tosa-bun tan) during Storage." Agricultural and Biological Chemistry 53.1 (1989): 243-246] [[https://www.jstage.jst.go.jp/article/bbb1961/53/1/53_1_243/_pdf]] |
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| Cold-pressed oils (CPO) of pummelo contained limonene (55.4-94.1%), γ-terpinene (0.1-9.3%), and myrcene (2.2-39.3%) as main components. Each kind of pummelo was found to contain nootkatone at a considerable level (0.04-0.95%) and it may be regarded as a key compound of pummelo aroma. \\ | Cold-pressed oils (CPO) of pummelo contained limonene (55.4-94.1%), γ-terpinene (0.1-9.3%), and myrcene (2.2-39.3%) as main components. Each kind of pummelo was found to contain nootkatone at a considerable level (0.04-0.95%), which may be regarded as a key compound of pummelo aroma. \\ |
| [Sawamura, Masayoshi, et al. "Volatile constituents of several varieties of pummelos and a comparison of the nootkatone levels in pummelos and other citrus fruits." Agricultural and biological chemistry 54.3 (1990): 803-805] | [Sawamura, Masayoshi, et al. "Volatile constituents of several varieties of pummelos and a comparison of the nootkatone levels in pummelos and other citrus fruits." Agricultural and biological chemistry 54.3 (1990): 803-805] |
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