Unterschiede

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--- garcinia_mangostana_l [2025/09/26 08:40] – andreas
+++ garcinia_mangostana_l [2025/09/26 19:49] (aktuell) – andreas
@@ Zeile 5: / Zeile 5: @@
 "The fruit of the mangosteen is sweet and tangy, juicy, somewhat fibrous, with fluid-filled vesicles (like the flesh of citrus fruits), with an inedible, deep reddish-purple colored rind (exocarp) when ripe. In each fruit, the fragrant edible flesh that surrounds each seed is botanically endocarp, i.e., the inner layer of the ovary." [[http://en.wikipedia.org/wiki/Purple_mangosteen]]
-Major volatiles of G.mangostana L. var Native were 2,2-dimethyl-4-octanal (36%), E-2-hexenal (19%), benzaldehyde (12%), (Z)-3-hexen-1-ol (7%), hexyl-n-valerate (5%), 1,4-pentadiene, and 2-methyl-1,3-buten-2-ol. \\
+„Aroma volatiles of ripe mangosteen fruits were investigated by gas chromatography/mass spectrophotometry… the major components were hexyl acetate, cis-hex-3-enyl acetate and cis-hex-3-en-1-ol. The first 2 were considered to contribute most to the characteristic mangosteen aroma.“ \\
+[MacLeod, Alexander J., and Nirmala M. Pieris. "Volatile flavour components of mangosteen, Garcinia mangostana." (1982): 117-119]
+Major volatiles of G.mangostana L. var Native fruits were 2,2-dimethyl-4-octanal (36%), E-2-hexenal (19%), benzaldehyde (12%), (Z)-3-hexen-1-ol (7%), hexyl-n-valerate (5%), 1,4-pentadiene, and 2-methyl-1,3-buten-2-ol. \\
 [Postharvest survey of volatile compounds in five tropical fruits using headspace-solid phase microextraction (HS-SPME). Laohakunjit, N., Kerdchoechuen, O., Matta, F. B., Silva, J. L., Holmes, W. E., HortScience, Vol.42(2), 2007, 309-314]
@@ Zeile 27: / Zeile 30: @@
 mangosteen wines." \\
 [Xiao, Zuo Bing, et al. "Comparison of aroma-active volatiles and their sensory characteristics of mangosteen wines prepared by Saccharomyces cerevisiae with GC-olfactometry and principal component analysis." Natural product research 29.7 (2015): 656-662]
+„(Z)-3-Hexen-1-ol, hexan-1-ol, hexanal and (E)-2-hexenal were the main volatiles in the juice. Besides ethanol, the compounds isoamyl alcohol, 2-phenylethyl alcohol, ethyl decanoate and ethyl octanoate were the major volatiles in the wine. GC-O CharmAnalysisTM revealed the key aroma-active compounds in the wine as isoamyl alcohol (flavour dilution value, FDV, 729), 2-phenylethyl alcohol (FDV, 81) and isoamyl acetate (FDV, 27), together with first-time reported longifolene (FDV, 9).“ \\
+[Holm, M., et al. "Volatile flavour compounds of mangosteen juice and wine fermented with Saccharomyces cerevisiae." International Food Research Journal 23.4 (2016)]
 {{:garcinia_mangostana.jpg?600}} \\
 Hoola van Nooten,B., Fleurs, fruits et feuillages choisis de l’ille de Java: peints d’apres nature, t.16 (1880) \\
 [[http://plantgenera.org/species.php?id_species=452970]]