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--- passiflora_tripartita_var._mollissima_kunth_holm-niels._p.m.jorg [2025/10/07 09:51] – andreas
+++ passiflora_tripartita_var._mollissima_kunth_holm-niels._p.m.jorg [2025/10/28 11:44] (aktuell) – andreas
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 [Ocampo, John, Geo Coppens D'Eeckenbrugge, and Gustavo Morales. "Genetic resources of Colombian Tacsonias (Passiflora supersection Tacsonia): A biological treasure still to discover, use and conserve." (2017)] [[https://agritrop.cirad.fr/585137/1/Ocampo%202017%20Genetic%20resources%20of%20Colombian%20tacsos.pdf|PDF]]
+"The odour-active compounds of three Tacsonia fruits (Passiflora sp.) species: P. tarminiana, P. mixta and P. tripartita var mollissima, were isolated by headspace solid-phase microextraction and identified by gas chromatography–olfactometry and gas chromatography–mass spectrometry analyses in comparison with standards. Physicochemical and sensory properties were different in the threes species. P. mixta exhibited an intense green, herbal, and seed-like odour; P. tarminiana was characterised by the presence of sweet, acidic, fruity, and floral odour notes, while P. tripartita had a soft sweet, fruity, and aqueous odour. Aliphatic esters and alcohols, and terpenic compounds were predominant in all of these species; being hexyl acetate, hexyl hexanoate, and hexyl butanoate major constituents in all of them." \\
+[Martín, Diana Alexandra, Coralia Osorio, and Diana Cristina Sinuco. "Flavoromics approach to differentiate three edible Tacsonia (Passifloraceae) fruit species." European Food Research and Technology 244.4 (2018): 695-703]
+{{:passiflora_tri.jpg?700|}} \\
+Passiflora tripartita var. mollissima, Ollantaytambo, Peru (2014) © Daniel Hetzel [[https://creativecommons.org/licenses/by-sa/4.0/|CC BY-SA 4.0]] [[https://www.inaturalist.org/observations?taxon_id=133171|inaturalist.org]]