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artocarpus_heterophyllus_lam [2021/01/01 11:17]
andreas 		artocarpus_heterophyllus_lam [2023/09/21 11:38] (aktuell)
andreas
Zeile 10: Zeile 10:
 "...jackfruit volatile compounds were established using solid-phase microextraction (SPME) and gas chromatography-time-of-flight mass spectrometry (GC-TOFMS)... Thirty-seven compounds were identified from five jackfruit cultivars. The main jackfruit volatile compounds were: ethyl isovalerate, 3-methylbutyl acetate, 1-butanol, propyl isovalerate, isobutyl isovalerate, 2-methylbutanol, and butyl isovalerate. These compounds were consistently present in all the five cultivars and this suggests the compounds contributed to the sweet and fruity note of jackfruit." \\ "...jackfruit volatile compounds were established using solid-phase microextraction (SPME) and gas chromatography-time-of-flight mass spectrometry (GC-TOFMS)... Thirty-seven compounds were identified from five jackfruit cultivars. The main jackfruit volatile compounds were: ethyl isovalerate, 3-methylbutyl acetate, 1-butanol, propyl isovalerate, isobutyl isovalerate, 2-methylbutanol, and butyl isovalerate. These compounds were consistently present in all the five cultivars and this suggests the compounds contributed to the sweet and fruity note of jackfruit." \\
 [Ong, B. T., et al. "Analysis of volatile compounds in five jackfruit (//Artocarpus heterophyllus L.//) cultivars using solid-phase microextraction (SPME) and gas chromatography-time-of-flight mass spectrometry (GC-TOFMS)." Journal of food composition and analysis 21.5 (2008): 416-422] [Ong, B. T., et al. "Analysis of volatile compounds in five jackfruit (//Artocarpus heterophyllus L.//) cultivars using solid-phase microextraction (SPME) and gas chromatography-time-of-flight mass spectrometry (GC-TOFMS)." Journal of food composition and analysis 21.5 (2008): 416-422]
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 +"An aroma extract dilution analysis applied to the volatiles isolated from jackfruit (Artocarpus heterophyllus Lam.) pulp by solvent extraction and solvent-assisted flavor evaporation resulted in the detection of 48 odorants with flavor dilution (FD) factors between 1 and ≥8192. Application of gas chromatography-olfactometry to static headspace samples revealed additional five highly volatile odorants. The structures of 44 out of the 53 detected odorants could be assigned. These 44 compounds were quantitated using stable isotopically substituted odorants as internal standards, and their odor activity values (OAVs) were calculated as the ratio of the natural concentrations in jackfruit pulp and the odor threshold values in water. High OAVs were in particular obtained for ethyl 3-methylbutanoate (74000), ethyl butanoate (1800), 3-methylbutanal (1500), and 2-methylpropanal (1400). An aroma model solution based on the natural concentrations of the 35 compounds for which OAVs > 1 had been calculated fully mimicked the characteristic jackfruit pulp aroma." \\
 +[Grimm, Johanna E., and Martin Steinhaus. "Characterization of the major odor-active compounds in jackfruit pulp." Journal of agricultural and food chemistry 67.20 (2019): 5838-5846]
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 {{artocarpus_floraindia.jpg}} \\ {{artocarpus_floraindia.jpg}} \\
 [from: efloraofindia - entry Artocarpus heterophyllus; retrieved 2021-01-01] \\ [from: efloraofindia - entry Artocarpus heterophyllus; retrieved 2021-01-01] \\
 [[https://sites.google.com/site/efloraofindia/species/m---z/m/moraceae/artocarpus/artocarpus-heterophyllus]] [[https://sites.google.com/site/efloraofindia/species/m---z/m/moraceae/artocarpus/artocarpus-heterophyllus]]
artocarpus_heterophyllus_lam.1609496268.txt.gz · Zuletzt geändert: 2021/01/01 11:17 von andreas

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