Unterschiede

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--- casimiroa_edulis_la_llave [2026/01/13 09:22] – andreas
+++ casimiroa_edulis_la_llave [2026/01/13 10:08] (aktuell) – andreas
@@ Zeile 5: / Zeile 5: @@
 "The fruit is an ovoid drupe, 5–10cm in diameter, with a thin, inedible skin turning from green to yellow when ripe, and an edible pulp, which can range in flavor from bland to banana-like to peach to pear to vanilla flan. The pulp can be creamy-white in green skin varieties or a beige-yellow in yellow skin varieties and has a smooth texture similar to ripe avocado." [[http://en.wikipedia.org/wiki/White_sapote|wikipedia]]
-Esters were the predominant class of total volatiles (83.1/73.1%; green/ripe) of Casimiroa fruits. The major ester was ethylbutyrate (sweet and fruity; 75.1%/61.5%; green/ripe). Ethyl butyrate and ethanol had the most prominent effect on consumer acceptability of the Casimiroa flavour. \\
+Esters were the predominant class of volatiles (83.1/73.1%; green/ripe) of Casimiroa fruits. The major ester was ethyl butyrate (sweet and fruity; 75.1%/61.5%; green/ripe). Ethyl butyrate and ethanol had the most prominent effect on consumer acceptability of the Casimiroa flavour. \\
 [Development of volatile compounds of avocado and casimiroa during fruit maturation., El-Mageed, M. A. A., Arab Universities Journal of Agricultural Sciences, Vol.15(1), 2007, 89-100] [[https://journals.ekb.eg/article_14626_dfc71e67772e48fd69258fd043dd49b3.pdf|PDF]]