Unterschiede

Hier werden die Unterschiede zwischen zwei Versionen angezeigt.

--- acca_sellowiana_o._berg_burret [2016/12/22 14:50] – andreas
+++ acca_sellowiana_o._berg_burret [2021/02/16 13:06] (aktuell) – andreas
@@ Zeile 4: / Zeile 4: @@
 Evergreen shrub or small tree, up to 3(-7)m high, native to South America (southern Brazil to northern Argentina), cultivated in New Zealand; leaves smooth, dark green (upper surface) and whitish tomentose (underside); flowers showy, petals red inside and whitish outside, with numerous dark red stamens; fruits yellow-green when ripe. \\
 [Feijoa sellowiana Berg (pineapple guava). Canhoto, J. M., Cruz, G. S., In: Trees IV, Springer Berlin Heidelberg, 1996, 155-171]
+"The fruit pulp resembles the closely related guava, having a gritty texture. The feijoa pulp is used in some natural cosmetic products as an exfoliant. Feijoa fruit has a distinctive, potent smell that resembles that of a fine perfume... A feijoa may be used as an interesting addition to a fruit smoothie, and may be used to make wine or cider and feijoa-infused vodka. The flavour is aromatic, very strong and complex, inviting comparison with guava, strawberry, pineapple, and often containing a faint wintergreen-like aftertaste...  Generally, the fruit is at its optimum ripeness the day it drops from the tree. While still hanging, it may well prove bitter; once fallen, however, the fruit very quickly becomes overripe, so daily collection of fallen fruit is advisable during the season... The flower petals are edible, with a flavor that is slightly sweet with hints of cinnamon. The most common use is as an addition to salads. They regularly are consumed by birds."  [[https://en.wikipedia.org/wiki/Acca_sellowiana]]
 "The fruit has pale yellow flesh is very sweet.  The taste is a cross between a pineapple and a banana and some detect a hint of mint.  The tiny seeds embedded in a jelly-like center are edible.  The thick, waxy skin is too tart to eat fresh but can be used in pickles or preserves. The white and pink flowers are also edible, having a sweet flavor reminiscient of cotton candy.  They are often used to decorate cakes, pastries, or salads." [[http://www.gimcw.org/plants/Acca.sellowiana.cfm]]
-"A feijoa may be used as an interesting addition to a fruit smoothie, and may be used to make wine or cider and feijoa-infused vodka. The flavour is aromatic, very strong and complex, inviting comparison with guava, strawberry, pineapple, and often containing a faint wintergreen-like aftertaste...  Generally, the fruit is at its optimum ripeness the day it drops from the tree. While still hanging, it may well prove bitter; once fallen, however, the fruit very quickly becomes overripe, so daily collection of fallen fruit is advisable during the season... The flower petals are edible, with a flavor that is slightly sweet with hints of cinnamon. The most common use is as an addition to salads. They regularly are consumed by birds." [[http://en.wikipedia.org/wiki/Acca_sellowiana]]
 "Methyl benzoate and ethyl benzoate together made up over 90 per cent of the total volatile oil of Feijoa fruits. Other compounds identified were 3-octanone, ethyl butanoate, ethyl cinnamate, ethyl acetate, hexenyl acetate, 2-hexenal, 2-heptanone, 2-nonanone, 2-undecanone, methyl p-anisate, and ethyl p-anisate. Hexenyl propionate and hexenyl benzoate were tentatively identified. A predominant role in the aroma of Feijoa fruits is ascribed to methyl and ethyl benzoate." \\
 [Volatile components of feijoa fruits., Hardy, P. J., Michael, B. J., Phytochemistry, 9(6), 1970, 1355-1357]
+{{:benzoate.jpg|}} ethyl benzoate (R=Et), methyl benzoate (R=Me)
+"The volatile constituents emanating from intact feijoa fruit during storage were concentrated on to Tenax GC using a headspace trapping technique. Analysis by gas chromatography and gas chromatography‐mass spectrometry led to the identification of 11 components of which myrcene, ethyl hexanoate, trans β‐ocimene, 2‐heptyl butanoate, cis hex‐3‐enyl butanoate and cis hex‐3‐enyl hexanoate are reported for the first time. Measurement of sequential changes in the aroma profile following natural abscission of the fruit suggests that ethyl benzoate may be an important compound in determining optimum ripeness of feijoa. Gas chromatographic sniffing trials on the headspace concentrate led to the conclusion that ethyl butanoate, methyl benzoate and ethyl benzoate are important in the aroma of intact feijoa fruit." \\
+[Shaw, G. John, Peter J. Ellingham, and Edward J. Birch. "Volatile constituents of feijoa - headspace analysis of intact fruit." Journal of the Science of Food and Agriculture 34.7 (1983): 743-747]
+"The fruit emits a strong long-lasting perfume, even before it is fully ripe. The thick, white, granular, watery flesh and the translucent central pulp enclosing the seeds are sweet or subacid, suggesting a combination of pineapple and guava or pineapple and strawberry in flavor." \\
+[Morton, J. 1987. Feijoa. p. 367-370. In: Fruits of warm climates. Julia F. Morton, Miami, FL.] [[https://hort.purdue.edu/newcrop/morton/feijoa.html]]
 "The volatile flavour fraction from the flesh of ripe feijoa fruit (Feijoa sellowiana Berg cv Mammoth) has been isolated by high vacuum steam distillation and subsequent liquid-liquid extraction of the volatiles. Analysis by capillary GC and GC-MS led to the identification of 15 constituents of which (Z)-hex-3-enal and isopropyl benzoate are reported for the first time. Methyl benzoate constituted 82% of the volatile flavour extract." \\
 [Volatile flavour constituents of feijoa (Feijoa sellowiana) - analysis of fruit flesh., Shaw, G. J., Allen, J. M., Yates, M. K., Franich, R. A.,Journal of the Science of Food and Agriculture, Vol.50(3), 1990, 357-361]
-{{http://plantillustrations.org/ILLUSTRATIONS_HD_/317663.jpg?600}} \\
+Of a total of 164 free volatiles from A.sellowiana fruits (three cultivars: Triumph, Unique, Anatoki), 26 aroma active compounds were identified by HS-SPME-GCO-MS. At unripe stages, terpenes (myrcene, ocimene, linalool, α-terpineol e.g.) together with ketones (3-octanone, 2-nonanone) dominated. Esters (ethyl acetate, ethyl butanoate, ethyl butanoate, ethyl hexanoate, cis-3-hexenyl acetate e.g.) dominated free aromas of ripe fruits and gave more ‘fruity, sweet, floral’ aroma. \\
+"During ripening, the overall aroma of feijoas moved from ‘green and herbal’ to ‘sweet and fruity’ aromas. The Triumph cultivar was less aromatic, and the Unique and Anatoki cultivars had similar aroma profiles throughout all feijoa ripening stages." \\
+[Ding, Yizhen. The volatile composition and aroma profile of ‘Unique’,‘Triumph’and ‘Anatoki’ feijoa fruits (Acca sellowiana) during ripening. Diss. ResearchSpace@ Auckland, 2020] [[https://researchspace.auckland.ac.nz/bitstream/handle/2292/52753/whole.pdf]]
+{{acca_sellowiana.jpg?600}} \\
 Acca sellowiana (O. Berg) Burret as Feijoa sellowiana (O. Berg) O. Berg \\
 Revue horticole, serié 4, vol.70 (1898) \\
 [[http://plantgenera.org/species.php?id_species=8718]]