Unterschiede

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--- averrhoa_carambola_l [2026/01/31 16:56] – andreas
+++ averrhoa_carambola_l [2026/02/05 16:29] (aktuell) – andreas
@@ Zeile 16: / Zeile 16: @@
 "Earlier, it has been considered to be a sour-tasting fruit with a relatively high oxalic acid content and consequently of little commercial value for consumption as fresh fruit. New, sweet-flavoured cultivars with a low oxalic acid content are rapidly defying the old notion. The unique (five cornered) star like shape and sweet taste have a strong appeal and liked by many." \\
 [Ray, P.K. (2002), Breeding tropical and subtropical fruits, New Delhi: Narosa Pub. Pub. House, 307-309]
+Main volatile components (SPME/GCMS) of starfruit juice from resh carambola fruits were 2-hexenal, methyl benzoate, methyl hexanoate, methyl butanoate, (E)-2-hexen-1-ol, methyl heptanoate, methyl octanoate, methyl salicylate, and megatigma-4,6,8-triene. \\
+[Liew Abdullah, Abdul Ghani, et al. "Optimization of headspace sampling using Solid-phase microextraction (SPME) for volatile components in starfruit juice." International Journal of Food Engineering 9.2 (2013): 227-232] [[https://web.archive.org/web/20170812160019id_/https://umexpert.um.edu.my/file/publication/00003103_103388.pdf|PDF]]
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@@ Zeile 31: / Zeile 34: @@
 {{:averrhoa_car.jpg?700|Averrhoa carambola}} \\
-Averrhoa carambola, Taipei, Taiwan (2026) © Vera Wu [[https://creativecommons.org/licenses/by-sa/4.0/|CC BY-SA 4.0]] [[https://www.inaturalist.org/observations?taxon_id=146977|inaturalist.org]]
+Averrhoa carambola, Panama (2026) © Edwin Campbell [[https://creativecommons.org/licenses/by-sa/4.0/|CC BY-SA 4.0]] [[https://www.inaturalist.org/observations?taxon_id=146977|inaturalist.org]]