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--- manilkara_zapota_l._p.royen [2015/11/10 21:58] – andreas
+++ manilkara_zapota_l._p.royen [2025/11/05 12:45] (aktuell) – andreas
@@ Zeile 1: / Zeile 1: @@
-Das Manilkara zapota (L.) P.Royen - syn. Achras zapota L. - Sapotaceae \\
+Manilkara zapota (L.) P.Royen - syn. Achras zapota L. - Sapotaceae - sapodilla, naseberry, **Breiapfelbaum**, Kaugummibaum, Sapote, Sapotillbaum
-sapodilla, naseberry, **Breiapfelbaum**, Kaugummibaum, Sapote, Sapotillbaum
-Evergreen tree, 12-20m high, native to Central America and the Caribbean, cultivated for its fruits elsewhere.
+Evergreen tree, 12-20m high, native to Central America and the Caribbean, cultivated for its fruits elsewhere.  The bark is rich in a white, gummy latex called chicle, used for the production of chewing gum. The sapodilla fruits owning a exceptionally sweet and malty flavor. [[http://en.wikipedia.org/wiki/Manilkara_zapota|wikipedia]]
-The bark is rich in a white, gummy latex called chicle, used for the production of chewing gum.
+Liquid-liquid distillation of the fresh fruit pulp (fruits cultivated in Venezuela) with water/2-methylbutane yielded an essence (only 5µg/kg) with a strong aroma, characteristic for the fruit. "A group of 'benzyl-related' compounds comprised 45% of the essence and included a series of five alkyl benzoates. Methyl benzoate and methyl salicylate were both described as having sapodilla fruit aroma on odor evaluation of seperated components at an odor port at the exit of the GC column. Ethyl benzoate and propiophenone had related aroma characteristics. \\
-The sapodilla fruits owning a exceptionally sweet and malty flavor. [[http://en.wikipedia.org/wiki/Manilkara_zapota]]
+[Volatile flavor components of sapodilla fruit (Achras sapota L)., MacLeod, A.J., Gonzales de Troconis, N., Journal of Agricultural and Food Chemistry, 30(3), 1982, 515-517]
 Of the 23 volatile compounds characterized in the headspace of fresh sapodilla fruit, the major components were ethyl acetate (29%), acetaldehyde (21%), benzyl alcohol (11%), an unknown compound (8.9%, destroyed mainly on heating), 2-butenyl benzene (7%), methyl acetate (2%), 3-(1-ethoxyethoxy)-2-methyl butanal (2%) and benzenediol (1%). \\
- [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]  [[http://hortsci.ashspublications.org/content/42/2/309.full]]
+[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]  [[https://journals.ashs.org/view/journals/hortsci/42/2/article-p309.xml?tab_body=pdf|PDF]]
-{{:manilkara_zapota.jpg?500}} \\
+Main volatile components of the fruit juice were methyl isoeugenol (12.9%), 1-methoxy-4-(4-methyl-4-pentenyl)benzene (10.9%), methyl salicylate (9.8%), vinyl benzoate (8.5%), benzylalcohol (7.6%), butyl butyrate (6.5%), dihydrocinnamyl acetate (4.7%), ethyl hexanoate (4.3%), dihydrocinnamal (3.9%), propyl acetate (3.7%), isoamyl acetate (2.5%), and ethyl hexadecanoate (2.5%). \\
-Manilkara zapota (L.) P.Royen as Achras sapota L., Tussac, F.R. de, Flore des Antilles, t.5 (1808) \\
+[Ranjitha, K., et al. "Production, quality and aroma analysis of sapodilla (Manilkara achras (Mill) Fosb.) wine." Journal of Applied Horticulture 17.2 (2015): 145-150] [[https://horticultureresearch.net/jah/2015_17_2_145_150.PDF|PDF]]
-[[http://plantgenera.org/species.php?id_species=641326]]
+"Calculation of the odour activity values (OAVs) of the aroma-active compounds showed that the overall aroma note of the fresh fruit was mainly caused by ethyl benzoate, E-2-hexenal, and β-caryophyllene. However, α-sinensal and to a lesser extent ethyl benzoate, E-2-hexenal, β-caryophyllene, and hexyl benzoate were responsible for the overall aroma of the dried fruit... \\
+The aromaactive compounds exhibited an array of odour qualities such as pungent/fruity, nail-polish-like, sweet/fruity, green/grass-like, malty, almond-like, minty, woody/spicy and sweet/balsamic. Sniffing of serial-dilution of the fruit extracts revealed that the minty (ethyl benzoate), almond/floral-like (methyl benzoate), floral-like (pentyl benzoate), and malty (3-methyl-1-butanol) possessed the highest FD factors (32-64). High FD factors ≥ 8 and < 32 were determined for 3-methyl acetate, ethyl acetate, E-2-hexenal, hexan-1-ol, 2-methyl
+butanoate, benzaldehyde, benzyl alcohol, β-caryophyllene and hexyl benzoate. In addition, high FD factor was determined for α-sinensal in the dried fruit." \\
+[Lasekan, Ola, and Siew Peng Yap. "Characterization of the aroma compounds in fresh and dried sapodilla (Manikara zapota, L.) by the application of aroma extract dilution analysis." CYTA-Journal of Food 16.1 (2018): 801-806] [[https://www.tandfonline.com/doi/pdf/10.1080/19476337.2018.1485748|PDF]]
+{{:manilkara_zapota.jpg?700}} \\
+Manilkara zapota as Achras sapota, Tussac, F.R. de, Flore des Antilles, t.5 (1808)
+[[http://plantgenera.org/species.php?id_species=641326|plantgenera.org]]
+{{:manilkara_zap.jpg?700|}} \\
+Manilkara zapota, Cozumel, Mexico © Paulina Sabido Villanueva (2025) [[https://creativecommons.org/licenses/by-sa/4.0/|CC BY-SA 4.0]] [[https://www.inaturalist.org/observations?taxon_id=165144|inaturalist.org]]