| Beide Seiten der vorigen RevisionVorhergehende ÜberarbeitungNächste Überarbeitung | Vorhergehende Überarbeitung |
| solanum_betaceum_cav [2026/01/25 09:31] – andreas | solanum_betaceum_cav [2026/01/25 09:42] (aktuell) – andreas |
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| "Red fruits are more sour, yellow and orange fruits are sweet... The fruit is eaten by scooping the flesh from a halved fruit. When lightly sugared and chilled, the flesh is used for a breakfast dish... In the highlands of Ecuador, yellow tamarillos are used in ceviche and condiments, and the red varieties for desserts... They can be made into compotes, or added to hollandaise, chutneys and curries. Desserts using this fruit include bavarois and, combined with apples, a strudel." [[https://en.wikipedia.org/wiki/Tamarillo|wikipedia]] | "Red fruits are more sour, yellow and orange fruits are sweet... The fruit is eaten by scooping the flesh from a halved fruit. When lightly sugared and chilled, the flesh is used for a breakfast dish... In the highlands of Ecuador, yellow tamarillos are used in ceviche and condiments, and the red varieties for desserts... They can be made into compotes, or added to hollandaise, chutneys and curries. Desserts using this fruit include bavarois and, combined with apples, a strudel." [[https://en.wikipedia.org/wiki/Tamarillo|wikipedia]] |
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| | "(Z)-3-hexenal, hexanal, and ethyl butanoate were identified as key aroma compounds of yellow tamarillo. The C6-aliphatic compounds, aliphatic esters, and terpenols were characterized as the volatiles responsible for the herbal-green, fruity, and fresh-mint odor notes of this variety, respectively." The highest odor activity values of volatile compounds detected in SAFE extract of yellow tamarillo (Solanum betaceum Cav.) fruit (OAV; odor description) had (Z)-3-hexenal (19061; green), hexanal (2262; herbal-green), ethyl butanoate (1021; fruity citric), 1.8-cineole (71; fresh minty), methyl butanoate (29; sweet fruity), (Z)-3-hexenol (24; green), 4-hydroxy-4-methyl-2-pentanone (9; fruity), ethyl 3-hydroxy-butanoate (3; citric), and terpinen-4-ol (2; cooked earthy). \\ |
| | [García, Juliana María, et al. "Chemical studies of yellow tamarillo (Solanum betaceum Cav.) fruit flavor by using a molecular sensory approach." Molecules 21.12 (2016): 1729] [[https://www.mdpi.com/1420-3049/21/12/1729/pdf?version=1481881784|PDF]] |
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| "...33 free and 49 bound volatiles were identified in tamarillo with a complementary profile: the major free volatiles were alcohols ((Z)-3-hexenol, 1-hexanol) and esters (methyl caproate, methyl butanoate and ethyl butanoate), while bound volatile compounds showed higher concentrations of benzenoids (benzyl alcohol and phenylethyl alcohol) and terpenes, including prenol, linalool and α-terpineol. Many glycosidically bound volatiles are available as aroma reservoirs in tamarillo, and to liberate these compounds during tamarillo-based product development, attention should be given to hydrolysis strategies and incubation time." \\ | "...33 free and 49 bound volatiles were identified in tamarillo with a complementary profile: the major free volatiles were alcohols ((Z)-3-hexenol, 1-hexanol) and esters (methyl caproate, methyl butanoate and ethyl butanoate), while bound volatile compounds showed higher concentrations of benzenoids (benzyl alcohol and phenylethyl alcohol) and terpenes, including prenol, linalool and α-terpineol. Many glycosidically bound volatiles are available as aroma reservoirs in tamarillo, and to liberate these compounds during tamarillo-based product development, attention should be given to hydrolysis strategies and incubation time." \\ |
