| Beide Seiten der vorigen RevisionVorhergehende ÜberarbeitungNächste Überarbeitung | Vorhergehende Überarbeitung |
| theobroma_grandiflorum_willd._ex_spreng._k.schum [2017/10/26 11:03] – andreas | theobroma_grandiflorum_willd._ex_spreng._k.schum [2018/08/05 12:49] (aktuell) – andreas |
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| Theobroma grandiflorum (Willd. ex Spreng.) K.Schum. - Sterculiaceae - cupuaçu (port.), cupuassu, **Cupuaçu**, Großblütiger Kakao | Theobroma grandiflorum (Willd. ex Spreng.) K.Schum. - Sterculiaceae - cupuaçu (port.), cupuassu, copoazú, **Cupuaçu**, Großblütiger Kakao |
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| Evergreen tree, up to 15m tall, native to tropical South America; leaves simple, alternate, upper surface bright-green and pubescent, underside grey; fruit a strong and pleasant smelling drupe, up to 25cm long, smooth outside, endocarp white, soft, sour-tasting. | Evergreen tree, up to 15m tall, native to tropical South America; leaves simple, alternate, upper surface bright-green and pubescent, underside grey; fruit a strong and pleasant smelling drupe, up to 25cm long, smooth outside, endocarp white, soft, sour-tasting. |
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| "The white pulp of the cupuaçu is uniquely fragrant (described as a mix of chocolate and pineapple), and It is frequently used in desserts, juices and sweets. The juice tastes primarily like a pear, with a hint of banana. Cupuaçu is touted as a possible superfruit flavor." [[https://en.wikipedia.org/wiki/Cupua%C3%A7u]] | "The white pulp of the cupuaçu is uniquely fragrant (described as a mix of chocolate and pineapple), and It is frequently used in desserts, juices and sweets. The juice tastes primarily like a pear, with a hint of banana. Cupuaçu is touted as a possible superfruit flavor." [[https://en.wikipedia.org/wiki/Cupua%C3%A7u]] |
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| | Components of the flavor extract from the fruit pulp (vacuum distillation) were esters like ethyl hexanoate, ethyl butanoate, ethyl 2-methylbutanoate; alcohols like 2-methyl butanol and linalool; and (Z)-3-hexenal. The extract showed a very fresh, fruity-estery profile, but the acidic character of the fruit flavor was under represented. The fibrous part of the pulp released a typical acidic smellwhen rubbed between the fingers. The acidic methanolic extract from the fibers contained formic, acetic, 4-oxo-pentanoic, succinic, fumaric and malic acid. Formic, acietic, propanoic, butanoic, and 2-methyl butanoic acid should contribute mainly to the acidic odor of the fruit pulp. An ether eluate from RP-18 adsorbed fruit juice showed a very appealing fruity-sweet flavor. GC-O showed strong flavor impressions provoked by butanoic acid, (Z)-3-hexenal, (Z)-3-hexenol, ethyl hexanoate, methyl nicotinate, and methyl (E)-5-hydroxy-2-hexenoate. Several trace constituents were recognized to deliver major contributions to the overall flavor profile, like methional (potato-like), 2,5-dimethyl-4-hydroxy-3[2H]-furanone (fruity caramel strawberry), 2-ethyl-5-methyl-4-hydroxy-3[2H]-furanone (intense caramel), and vanillin (intense vanilla-like). Conventional simultaneous steam-distillation-extraction (SDE) produced an extract with cooked flavor together with fruity notes and an additional strong bread-like flavor impression. The identity of the bread-like smelling component could be proved to be 2-acetyl pyrroline, the impact component of bread flavor and cooked rice. \\ |
| | [Fischer, Norbert, Franz-Josef Hammerschmidt, and Ernst-Joachim Brunke. "Analytical investigation of the flavor of cupuacu (Theobroma grandiflorum Spreng.)." ACS symposium series (USA). 1995] |
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| | "The total quantity (11.7 mg/kg of pulp) of aglycones released by enzymatic hydrolysis of the glycosidic extract indicates a significant aroma potential for cupuacu. Among the 47 aglycones identified, 24 are not present in the free volatile fraction, among them, 4-methylguaiacol, 4-propylguaiacol, 2,6-dimethyl-octa-1,7-dien-3,6-diol, 2,6-dimethyl-oct-7-en-1,6-diol, homovanillic acid, 2-methyl-but-3-en-1-ol and acetic acid. The quantitatively most important aglycones are 3-methyl-butan-1-ol, 2-phenylethanol, linalol, (Z)-2,6-dimethyl-octa-2,7-dien-1,6-diol, butan-1-ol and hexan-1-ol." \\ |
| | [Boulanger, Renaud, and Jean Crouzet. "Free and bound flavour components of Amazonian fruits: 3-glycosidically bound components of cupuacu." Food Chemistry 70.4 (2000): 463-470] |
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| "Forty-five volatile compounds were identified and 14 tentatively identified in cupuaçu (Theobroma grandiflorum) pulp using solid phase extraction on XAD-2 and simultaneous distillation extraction. Among them, 35 compounds were reported for the first time in this fruit. The olfactive characteristics of several compounds, separated after solid phase extraction, and their odour activity values showed that linalool, α-terpineol, 2-phenylethanol, myrcene, and limonene were contributors of the cupuaçu pleasant, floral flavour. Ethyl 2-methylbutanoate, ethyl hexanoate and butyl butanoate were involved in the typical fruity characteristics of cupuaçu. Diols (2,6-dimethyl-oct-7-en-2,6-diol, (E)-2,6-dimethyl-octa-2,7-dien-1,6-diol, and its (Z) isomer) and methoxy-2,5-dimethyl-3(2H)-furanone were possible contributors of the typical exotic odour. Moreover, hexadecanoic acid can be considered as a contributor of the grassy, heavy odour of cupuaçu." \\ | "Forty-five volatile compounds were identified and 14 tentatively identified in cupuaçu (Theobroma grandiflorum) pulp using solid phase extraction on XAD-2 and simultaneous distillation extraction. Among them, 35 compounds were reported for the first time in this fruit. The olfactive characteristics of several compounds, separated after solid phase extraction, and their odour activity values showed that linalool, α-terpineol, 2-phenylethanol, myrcene, and limonene were contributors of the cupuaçu pleasant, floral flavour. Ethyl 2-methylbutanoate, ethyl hexanoate and butyl butanoate were involved in the typical fruity characteristics of cupuaçu. Diols (2,6-dimethyl-oct-7-en-2,6-diol, (E)-2,6-dimethyl-octa-2,7-dien-1,6-diol, and its (Z) isomer) and methoxy-2,5-dimethyl-3(2H)-furanone were possible contributors of the typical exotic odour. Moreover, hexadecanoic acid can be considered as a contributor of the grassy, heavy odour of cupuaçu." \\ |
