Unterschiede

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--- manilkara_zapota_l._p.royen [2015/11/10 21:58] – andreas
+++ manilkara_zapota_l._p.royen [2015/11/10 22:11] (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
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 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]]
+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. \\
+[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%). \\