Unterschiede

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--- spondias_tuberosa_arruda [2016/02/27 12:05] – andreas
+++ spondias_tuberosa_arruda [2025/10/18 19:54] (aktuell) – andreas
@@ Zeile 8: / Zeile 8: @@
 [Volatile compounds and descriptive odor attributes in umbu (Spondias tuberosa) fruits during maturation., de Sousa Galvão, M., Narain, N., dos Santos, M.D.S.P., Nunes, M.L., Food Research International, 44(7), 2011, 1919-1926]
-{{:umbu.jpg?700}} \\
+"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]]
+{{:spondias_tuber.jpg}} \\
+Sponidas tuberosa, Juca Sampaio, Palmeira dos Índios, Brasil (2023) © Evandro Mariano [[https://creativecommons.org/licenses/by-sa/4.0/|CC BY-SA 4.0]] [[https://www.inaturalist.org/observations?taxon_id=431640|inaturalist.org]]
+{{:umbu.jpg?800}} \\
 Umbu fruit
 [[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]]