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--- artocarpus_heterophyllus_lam [2023/09/21 09:38] – andreas
+++ artocarpus_heterophyllus_lam [2026/02/06 09:07] (aktuell) – andreas
@@ Zeile 2: / Zeile 2: @@
 Tree up to 10(-20)m tall, native to India and Southeast Asia, widely cultivated in the tropical regions of the World.\\
-"The bean-shaped achenes of the jackfruit are coated with a firm yellowish aril (seed coat, flesh), which has an intense sweet taste at maturity of the fruit... When fully ripe, jackfruit has a strong pleasant aroma, the pulp of the opened fruit resembles the odor of pineapple and banana."\\
+"The bean-shaped achenes of the jackfruit are coated with a firm yellowish aril (seed coat, flesh), which has an intense sweet taste at maturity of the fruit... When fully ripe, jackfruit has a strong pleasant aroma, the pulp of the opened fruit resembles the odor of pineapple and banana." [[http://en.wikipedia.org/wiki/Jackfruit|wikipedia]]
-[[http://en.wikipedia.org/wiki/Jackfruit]]
-"The aroma volatiles from two fruit varieties of jackfruit (Artocarpus heterophyllus) growing in the Amazon were obtained by simultaneous distillation-extraction and analysed by GC-MS. The major components identified in the aroma concentrate of “hard jackfruit” variety were isopentyl isovalerate (28.4%) and butyl isovalerate (25.6%). The aroma concentrate of “soft jackfruit” was dominated by isopentyl isovalerate (18.3%), butyl acetate (16.5%), ethyl isovalerate (14.4%), butyl isovalerate (12.9%) and 2-methylbutyl acetate (12.0%)."\\
+"The aroma volatiles from two fruit varieties of jackfruit (Artocarpus heterophyllus) growing in the Amazon were obtained by simultaneous distillation-extraction and analysed by GC-MS. The major components identified in the aroma concentrate of “hard jackfruit” variety were isopentyl isovalerate (28.4%) and butyl isovalerate (25.6%). The aroma concentrate of “soft jackfruit” was dominated by isopentyl isovalerate (18.3%), butyl acetate (16.5%), [[https://www.thegoodscentscompany.com/data/rw1007041.html|ethyl isovalerate]] (14.4%), butyl isovalerate (12.9%) and 2-methylbutyl acetate (12.0%)."\\
 [Aroma volatiles from two fruit varieties of jackfruit (//Artocarpus heterophyllus Lam.//), Maia, Jose Guilherme S., Eloisa Helena A. Andrade, and Maria das Graças B. Zoghbi., Food chemistry, Vol.85 (2), 2004, 195-197]
+|{{:ethyl_isovalerate.png|}} \\ ethyl isovalerate \\ (ethyl 3-methylbutanoate) |{{:isoamyl_acetate.png|}} \\ isoamyl acetate \\ (3-methylbutyl acetate) |
 "...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." \\
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 {{artocarpus_floraindia.jpg}} \\
-[from: efloraofindia - entry Artocarpus heterophyllus; retrieved 2021-01-01] \\
+Artocarpus heterophyllus [[https://sites.google.com/site/efloraofindia/species/m---z/m/moraceae/artocarpus/artocarpus-heterophyllus|efloraofindia]] (retr. 2021-01-01) \\
-[[https://sites.google.com/site/efloraofindia/species/m---z/m/moraceae/artocarpus/artocarpus-heterophyllus]]