| Beide Seiten der vorigen RevisionVorhergehende Überarbeitung | |
| artocarpus_heterophyllus_lam [2026/02/06 08:52] – andreas | artocarpus_heterophyllus_lam [2026/02/06 09:07] (aktuell) – andreas |
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| "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%)."\\ | "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] | [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] |
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| | |{{:ethyl_isovalerate.png|}} \\ ethyl isovalerate \\ (ethyl 3-methylbutanoate) |{{:isoamyl_acetate.png|}} \\ isoamyl acetate \\ (3-methylbutyl acetate) | |
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| "...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." \\ |
