Unterschiede

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--- limonia_acidissima_l [2025/11/06 11:33] – andreas
+++ limonia_acidissima_l [2025/11/06 14:39] (aktuell) – andreas
@@ Zeile 6: / Zeile 6: @@
 [[http://www.efloras.org/florataxon.aspx?flora_id=5&taxon_id=220007634]]
-"The fruit is eaten plain, blended into an assortment of drinks and sweets, or well-preserved as jam. The scooped-out pulp from its fruits is eaten uncooked with or without sugar, or is combined with coconut milk and palm-sugar syrup and drunk as a beverage, or frozen as an ice cream." [[http://en.wikipedia.org/wiki/Limonia_acidissima|wikipedia]]
+"The fruit is eaten plain, blended into an assortment of drinks and sweets, or well-preserved as jam. The scooped-out pulp from its fruits is eaten uncooked with or without sugar, or is combined with coconut milk and palm-sugar syrup and drunk as a beverage, or frozen as an ice cream." [[http://en.wikipedia.org/wiki/Limonia_acidissima|wikipedia]] see also [[https://citrusvariety.ucr.edu/crc3299|Givaudan Citrus Variety Collection (UCR)]]
+|{{anethol.jpg|}} \\ (E)-anethole |{{:estragole.jpg|estragole }} \\ methyl chavicol (estragole) |
 "The main constituents of the essential oil isolated from F. limonia [Limonia acidissima] //leaves// were methyl chavicol (27.2%), thymol (24.4%), trans-anethol (10.9%), p-cymen-7-ol (7.3%) and isohumulene (4.8%)." \\
@@ Zeile 25: / Zeile 27: @@
 [[http://www.innovareacademics.in/journals/index.php/ijpps/article/download/4711/4711|PDF]]
-Main components of a volatile compounds extract of the pulp with dichloromethane were hexanoic acid (26.2%), 5-methylhexanoic acid (25.5%), butanoic acid (8.2%), octanoic acid (3.2%), methyl 3-hydroxyhexanote (3.2%), ethyl 3-hydroxyhexanote (2.2%), and delta-hexanolactone (2.0%). One of the minor components was vanillin (0.49%).  \\
+Main components of a volatile compounds extract of the pulp with dichloromethane were hexanoic acid (26.2%), 5-methylhexanoic acid (25.5%), butanoic acid (8.2%), octanoic acid (3.2%), [[https://thegoodscentscompany.com/data/rw1036571.html|methyl 3-hydroxyhexanoate]] (3.2%), ethyl 3-hydroxyhexanoate (2.2%), and δ-hexalactone (2.0%). One of the minor components was vanillin (0.49%).  \\
 [Suyanto, Agus, et al. "Improvement yield of applewood (Feronia limonia) flavor extract by liquid-liquid extraction with dichloromethane solvent." Food Science and Technology 42 (2021): e47520] [[https://www.scielo.br/j/cta/a/cQs5SLs6znGXwhDgQmfNjRf/?format=pdf&lang=en|PDF]]