| "Although its origin is unknown, cajá-umbu is considered a natural hybrid between cajá (S. mombin L.) and umbu (S. tuberosa Arruda Camara) fruits. It is a small round yellow fruit with refreshing aroma and sour flavor... In the ripe fruit, 70 compounds were identified. Quantitatively, the prominent were 2-methyl butanal (28.4%), 2-hexanol (15.0%), β-caryophyllene (14.1%), ethyl butyrate (6.1%) and α-caryophyllene (2.4%)." \\ | "Although its origin is unknown, cajá-umbu is considered a natural hybrid between cajá (S. mombin L.) and umbu (S. tuberosa Arruda Camara) fruits. It is a small round yellow fruit with refreshing aroma and sour flavor... In the ripe fruit, 70 compounds were identified. Quantitatively, the prominent were 2-methyl butanal (28.4%), 2-hexanol (15.0%), β-caryophyllene (14.1%), ethyl butyrate (6.1%) and α-caryophyllene (2.4%)." \\ |
| [Volatile constituents of exotic fruits from Brazil., Bicas, J.L., Molina, G., Dionísio, A.P., Barros, F.F. C., Wagner, R., Maróstica, M.R., Pastore, G.M., Food Research International, 44(7), 2011, 1843-1855] [[http://www.alice.cnptia.embrapa.br/bitstream/doc/900906/1/AA111001.pdf]] | [Volatile constituents of exotic fruits from Brazil., Bicas, J.L., Molina, G., Dionísio, A.P., Barros, F.F. C., Wagner, R., Maróstica, M.R., Pastore, G.M., Food Research International, 44(7), 2011, 1843-1855] [[http://www.alice.cnptia.embrapa.br/bitstream/doc/900906/1/AA111001.pdf]] |
| [[http://creativecommons.org/licenses/by-sa/4.0/|CC BY-SA 4.0]], Author: Rodrigo.Argenton [[https://commons.wikimedia.org/wiki/Category:Spondias_tuberosa?uselang=de#/media/File:Umbu_fruto_aberto_e_fechado_em_fundo_preto.jpg|Wikimedia Commons]] | [[http://creativecommons.org/licenses/by-sa/4.0/|CC BY-SA 4.0]], Author: Rodrigo.Argenton [[https://commons.wikimedia.org/wiki/Category:Spondias_tuberosa?uselang=de#/media/File:Umbu_fruto_aberto_e_fechado_em_fundo_preto.jpg|Wikimedia Commons]] |
