| Beide Seiten der vorigen RevisionVorhergehende ÜberarbeitungNächste Überarbeitung | Vorhergehende Überarbeitung |
| artocarpus_heterophyllus_lam [2026/02/06 09:07] – andreas | artocarpus_heterophyllus_lam [2026/02/14 14:04] (aktuell) – andreas |
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| |{{:ethyl_isovalerate.png|}} \\ ethyl isovalerate \\ (ethyl 3-methylbutanoate) |{{:isoamyl_acetate.png|}} \\ isoamyl acetate \\ (3-methylbutyl acetate) | | |{{:ethyl_isovalerate.png|}} \\ ethyl isovalerate \\ (ethyl 3-methylbutanoate) |{{:isoamyl_acetate.png|}} \\ isoamyl acetate \\ (3-methylbutyl acetate) | |
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| | "By the use of aroma extract dilution analysis (AEDA) on the headspace extract of jack fruit, ethyl butanoate, ethyl 3-methylbutanoate, butyl butanoate and butyl 3-methyl butanoate were characterized as impact aroma compounds." Main components of the extract were butyl 3-methyl butanoate (butyl isovalerate; 19.1%), ethyl 3-methylbutanoate (ethyl isovalerate; 16.0%), pentyl isovalerate (15.2%), isoamyl isovalerate (8.7%), octanal (4.7%), propyl isovalerate (4.4%), ethyl oleate (4.0%), butyl butyrate (3.4%), (E)-2-hexenal (2.7%), ethyl butyrate (2.3%), and isobutyl isovalerate (2.0%). Minor components were 3-phenylpropyl acetate (0.9%) and 2-phenylethyl siovalerate (0.8%) e.g. \\ |
| | [Fraga, S. R. G. Investigação dos voláteis e precursores de voláteis glicosilados da Jaca (Artocarpus heterophyllus Lam.) e do Muruci (Byrsonima crassifolia Lam. Rich). Diss. Doctoral thesis. Federal University of Rio de Janeiro, Institute of Chemistry, 2005] [[https://livros01.livrosgratis.com.br/cp098467.pdf|PDF]] (retr. 20260214) |
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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." \\ |
