Unterschiede

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--- annona_muricata_l [2015/07/08 15:07] – andreas
+++ annona_muricata_l [2025/10/06 12:39] (aktuell) – andreas
@@ Zeile 6: / Zeile 6: @@
 "The fruit, soursop, is the largest among Annona species. It is eaten raw, used in sherbets, and used in drinks. The pulp is also consumed with wine or cognac." [[http://www.efloras.org/florataxon.aspx?flora_id=2&taxon_id=200008507]]
+"Good fruits weigh over 2kg and contain a white, cottony and very aromatic flesh with a flavour of pineapple and mango. This was one of the first fruits introduced from America to the Old World and is now cultivated all over the lowland tropics, producing about 12-24 fruits per tree each year in rich soil." \\
+[Minter, Sue. The greatest glass house: the rainforests recreated. HMSO, 1990, 81]
 "The volatile compounds in soursop (Annona muricata L.) were obtained by a liquid-liquid continuous extraction procedure from the aqueous solution of blended soursop pulp and analyzed by gas chromatography (GC) and GC-mass spectrometry (MS). Twelve volatiles were identified by comparing their mass spectra and Kovats retention indexes with those of standard compounds: five were identified tentatively from MS data only, eight are being reported for the first time. (Z)-3-hexen-1-ol was the main volatile present in mature-green fruit, while methyl (E)-2-hexenoate, methyl (E)-2-butenoate, methyl butanoate, and methyl hexanoate were the four main volatiles present in ripe fruit. Concentrations of these five volatiles decreased and several other unidentified volatiles appeared when the fruit became overripe." \\
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 "The essential oil of the exotic fresh fruit (pulp) Annona muricata (Annonaceae) from Cameroon was investigated by gas chromatographic/spectroscopic (GC/FID and GC/MS) and olfactoric methods to identify those constituents responsible for the intense and characteristic odor of this local foodstuff. Esters of aliphatic acids are especially dominating (total amount ∼51%), with 2-hexenoic acid methyl ester (23.9%), 2-hexenoic acid ethyl ester (8.6%), 2-octenoic acid methyl ester (5.4%), and 2-butenoic acid methyl ester (2.4%) as main compounds. Additional mono- and sesquiterpenes such as β-caryophyllene (12.7%), 1,8-cineole (9.9%), linalool (7.8%), α-terpineol (2.8%), linalyl propionate (2.2%), and calarene (2.2%) are highly concentrated in the essential oil of the fresh fruit of A. muricata. The use of this essential oil exhibiting a very pleasant odor in flavoring is discussed." \\
 [Essential oil compounds of the //Annona muricata// fresh fruit pulp from Cameroon., Jirovetz, L., Buchbauer, G., Ngassoum, M. B., Journal of Agricultural and Food Chemistry, Vol.46(9), 1998, 3719-3720]
+Main volatile compounds contributing to soursop aroma according to their Odor Active Values (OAV) for fresh fruit pulp and dehydrated powder were methyl (E)-2-hexenoate, methyl hexanoate and methyl (E)-2-butanoate. \\
+[Neta, Maria Terezinha Santos Leite, et al. "Effect of spray drying on bioactive and volatile compounds in soursop (Annona muricata) fruit pulp." Food Research International 124 (2019): 70-77]
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 [Quantification of acetogenins in Annona muricata linked to atypical parkinsonism in Guadeloupe., Champy, P., Melot, A., Guérineau Eng, V., Gleye, C., Fall, D., Höglinger, G.U., Hocquemiller, R., Movement Disorders, 20(12), 2005, 1629-1633]
-{{:annona_muricata.jpg?500}} \\
+{{:annona_muricata.jpg?600}} \\
 Hoola van Nooten, B., Fleurs, fruits et feuillages choisis de l’ille de Java: peints d’apres nature, t.39 (1880) \\
 [[http://plantgenera.org/species.php?id_species=66322]]