Unterschiede

Hier werden die Unterschiede zwischen zwei Versionen angezeigt.

--- acca_sellowiana_o._berg_burret [2021/02/16 13:06] – andreas
+++ acca_sellowiana_o._berg_burret [2025/10/16 08:25] (aktuell) – andreas
@@ Zeile 12: / Zeile 12: @@
 [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)
+{{:benzoate.jpg|}} methyl benzoate (R=Me), ethyl benzoate (R=Et)
 "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." \\
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 [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]
-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. \\
+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]]
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 [[http://plantgenera.org/species.php?id_species=8718]]
+{{:accasello_fruits.jpg?600}}\\
+Feijoa sellowiana, Ecuador (2025) © Guicela Gaibor [[https://creativecommons.org/licenses/by-sa/4.0/|CC BY-SA 4.0]] [[https://www.inaturalist.org/observations/264566621|inaturalist.org]]