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Artocarpus heterophyllus Lam. - syn.Artocarpus integrifolius auct. - Moraceae - jackfruit, **Jackfrucht**

Tree up to 10(-20)m tall, native to India and Southeast Asia, widely cultivated in the tropical regions of the World.\\
"The bean-shaped achenes of the jackfruit are coated with a firm yellowish aril (seed coat, flesh), which has an intense sweet taste at maturity of the fruit... When fully ripe, jackfruit has a strong pleasant aroma, the pulp of the opened fruit resembles the odor of pineapple and banana." [[http://en.wikipedia.org/wiki/Jackfruit|wikipedia]]

"The aroma volatiles from two fruit varieties of jackfruit (Artocarpus heterophyllus) growing in the Amazon were obtained by simultaneous distillation-extraction and analysed by GC-MS. The major components identified in the aroma concentrate of “hard jackfruit” variety were isopentyl isovalerate (28.4%) and butyl isovalerate (25.6%). The aroma concentrate of “soft jackfruit” was dominated by isopentyl isovalerate (18.3%), butyl acetate (16.5%), [[https://www.thegoodscentscompany.com/data/rw1007041.html|ethyl isovalerate]] (14.4%), butyl isovalerate (12.9%) and 2-methylbutyl acetate (12.0%)."\\
[Aroma volatiles from two fruit varieties of jackfruit (//Artocarpus heterophyllus Lam.//), Maia, Jose Guilherme S., Eloisa Helena A. Andrade, and Maria das Graças B. Zoghbi., Food chemistry, Vol.85 (2), 2004, 195-197]

|{{:ethyl_isovalerate.png|}} \\ ethyl isovalerate \\ (ethyl 3-methylbutanoate) |{{:isoamyl_acetate.png|}} \\ isoamyl acetate \\ (3-methylbutyl acetate) |

"By the use of aroma extract dilution analysis (AEDA) on the headspace extract of jack fruit, ethyl butanoate, ethyl 3-methylbutanoate, butyl butanoate and butyl 3-methyl butanoate were characterized as impact aroma compounds." Main components of the extract were butyl 3-methyl butanoate (butyl isovalerate; 19.1%), ethyl 3-methylbutanoate (ethyl isovalerate; 16.0%), pentyl isovalerate (15.2%), isoamyl isovalerate (8.7%), octanal (4.7%), propyl isovalerate (4.4%), ethyl oleate (4.0%), butyl butyrate (3.4%), (E)-2-hexenal (2.7%), ethyl butyrate (2.3%), and isobutyl isovalerate (2.0%). Minor components were 3-phenylpropyl acetate (0.9%) and 2-phenylethyl siovalerate (0.8%) e.g. \\
[Fraga, S. R. G. Investigação dos voláteis e precursores de voláteis glicosilados da Jaca (Artocarpus heterophyllus Lam.) e do Muruci (Byrsonima crassifolia Lam. Rich). Diss. Doctoral thesis. Federal University of Rio de Janeiro, Institute of Chemistry, 2005] [[https://livros01.livrosgratis.com.br/cp098467.pdf|PDF]] (retr. 20260214)

"...jackfruit volatile compounds were established using solid-phase microextraction (SPME) and gas chromatography-time-of-flight mass spectrometry (GC-TOFMS)... Thirty-seven compounds were identified from five jackfruit cultivars. The main jackfruit volatile compounds were: ethyl isovalerate, 3-methylbutyl acetate, 1-butanol, propyl isovalerate, isobutyl isovalerate, 2-methylbutanol, and butyl isovalerate. These compounds were consistently present in all the five cultivars and this suggests the compounds contributed to the sweet and fruity note of jackfruit." \\
[Ong, B. T., et al. "Analysis of volatile compounds in five jackfruit (//Artocarpus heterophyllus L.//) cultivars using solid-phase microextraction (SPME) and gas chromatography-time-of-flight mass spectrometry (GC-TOFMS)." Journal of food composition and analysis 21.5 (2008): 416-422]

"An aroma extract dilution analysis applied to the volatiles isolated from jackfruit (Artocarpus heterophyllus Lam.) pulp by solvent extraction and solvent-assisted flavor evaporation resulted in the detection of 48 odorants with flavor dilution (FD) factors between 1 and ≥8192. Application of gas chromatography-olfactometry to static headspace samples revealed additional five highly volatile odorants. The structures of 44 out of the 53 detected odorants could be assigned. These 44 compounds were quantitated using stable isotopically substituted odorants as internal standards, and their odor activity values (OAVs) were calculated as the ratio of the natural concentrations in jackfruit pulp and the odor threshold values in water. High OAVs were in particular obtained for ethyl 3-methylbutanoate (74000), ethyl butanoate (1800), 3-methylbutanal (1500), and 2-methylpropanal (1400). An aroma model solution based on the natural concentrations of the 35 compounds for which OAVs > 1 had been calculated fully mimicked the characteristic jackfruit pulp aroma." \\
[Grimm, Johanna E., and Martin Steinhaus. "Characterization of the major odor-active compounds in jackfruit pulp." Journal of agricultural and food chemistry 67.20 (2019): 5838-5846]


{{artocarpus_floraindia.jpg}} \\
Artocarpus heterophyllus [[https://sites.google.com/site/efloraofindia/species/m---z/m/moraceae/artocarpus/artocarpus-heterophyllus|efloraofindia]] (retr. 2021-01-01) \\