Unterschiede

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--- alibertia_patinoi_cuatrec._delprete [2026/02/20 20:09] – andreas
+++ alibertia_patinoi_cuatrec._delprete [2026/03/18 08:33] (aktuell) – andreas
@@ Zeile 6: / Zeile 6: @@
 "The brown pulp of fully ripe fruits is processed with sugar into juice, jam, jelly and wine and is used to make dessert, candy and ice cream. The berries are said to have aphrodisiac properties, and the juice is referred to as a love potion (Jugo de Amor)." \\
 [Bernd Nowak, Bettina Schulz. Nutzpflanzen der Tropen und Subtropen. Quelle und Meyer Verlag Wiebelsheim, 2019, 429-431]
+|{{:ethylhexanoate.jpg|ethyl hexanoate}} \\ [[http://www.thegoodscentscompany.com/data/rw1004811.html|ethyl hexanoate]] \\ (//sweet fruity//) | {{:ethyloctanoate.jpg|ethyl octanoate}} \\ [[http://www.thegoodscentscompany.com/data/rw1056351.html|ethyl octanoate]] \\ (//fruity wine waxy//) |{{:et2mebutanoat.jpg|}} \\ ethyl 2-methylbutanoate \\ (//apple peel//)|
 "When the Borojó fruits ripen, they change from the green to chocolate brown color, having a thin skin that lacks an apparent division between the mesocarp and the endocarp, and a fleshy, sticky, and aromatic pulp, with an intense floral aroma and sweet acid taste... Due to its characteristic flavor, pleasant aroma, and supposed aphrodisiac properties, the fruits of Borojó are used for the preparation of juice (called “love juice”), drinks, liquors, compotes, jams, jellies, sauces, energy bars, and candies." \\
-The most abundant VOCs (HS-SPME, splitless) in underripe fruits were nonanol (43.4%), methyl ocatanoate ( 18.9%), and methyl hexanoate (11.8%). Overripe fruit of Borojó showed (HS-SPME, splitless) ethyl hexanoate (17.1%), methyl octanoate (15.3%), methyl hexanoate (13.9%), 2-heptanone (12.2%), 2-nonanol (8.8%), 2-pentanol (3.4%), and ethyl octanoate (2.3%) as main components, but the highest OAV had methyl 2-methylbutanoate, ethyl 2-methylbutanoate, and ethyl hexanoate. \\
+The most abundant VOCs (HS-SPME, splitless) in underripe fruits were nonanol (43.4%), methyl octanoate ( 18.9%), and methyl hexanoate (11.8%). Overripe fruit of Borojó showed (HS-SPME, splitless) ethyl hexanoate (17.1%), methyl octanoate (15.3%), methyl hexanoate (13.9%), 2-heptanone (12.2%), 2-nonanol (8.8%), 2-pentanol (3.4%), and ethyl octanoate (2.3%) as main components, but the highest OAV had methyl 2-methylbutanoate, ethyl 2-methylbutanoate, and ethyl hexanoate. \\
 [Chiquiza-Montaño, Laura N., et al. "Volatiles of the Exotic Colombian Fruit Borojó (Alibertia patinoi Cuatrecasas)(Rubiaceae) at Different Ripening Stages." ACS Food Science & Technology 5.2 (2025): 525-536]