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musa_paradisiaca_l [2017/07/15 10:52]
andreas 		musa_paradisiaca_l [2018/11/12 12:11]
andreas
Zeile 14: Zeile 14:
 "Ethyl esters were found to comprise the largest chemical class in the bananas from studied cultivars, accounting 80.9%, 86.5%, 1.2%, 90.1% and 6.1% for the volatile fraction in Dwarf Cavendish, Prata, Ouro, Maçã and Platano varieties, respectively. As found for bananas from Ouro cultivar (50.0%), 3-methylbutyl butyrate was found to be the most abundant volatile metabolite in bananas from Dwarf Cavendish (28.3%), Prata (37.8%) and Maçã (34.4%) cultivars, while [[http://www.thegoodscentscompany.com/data/rw1006712.html|isoamyl acetate]] (27.6%) occur as the major volatile metabolite in bananas from Platano cultivar." \\ "Ethyl esters were found to comprise the largest chemical class in the bananas from studied cultivars, accounting 80.9%, 86.5%, 1.2%, 90.1% and 6.1% for the volatile fraction in Dwarf Cavendish, Prata, Ouro, Maçã and Platano varieties, respectively. As found for bananas from Ouro cultivar (50.0%), 3-methylbutyl butyrate was found to be the most abundant volatile metabolite in bananas from Dwarf Cavendish (28.3%), Prata (37.8%) and Maçã (34.4%) cultivars, while [[http://www.thegoodscentscompany.com/data/rw1006712.html|isoamyl acetate]] (27.6%) occur as the major volatile metabolite in bananas from Platano cultivar." \\
 [Dynamic headspace solid-phase microextraction combined with one-dimensional gas chromatography-mass spectrometry as a powerful tool to differentiate banana cultivars based on their volatile metabolite profile., Pontes, M., Pereira, J., Câmara, J.S., Food chemistry, Vol.134(4), 2012, 2509-2520]  [Dynamic headspace solid-phase microextraction combined with one-dimensional gas chromatography-mass spectrometry as a powerful tool to differentiate banana cultivars based on their volatile metabolite profile., Pontes, M., Pereira, J., Câmara, J.S., Food chemistry, Vol.134(4), 2012, 2509-2520] 
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 +Main compounds found in the headspace of whole bananas were 3-methyl-1-butyl acetate (isoamyl acetate), 3-methyl-2-butyl acetate, isopentyl 2-methylpropanoate (isoamyl isobutyrate), 3-methylbutyl butyrate (isoamyl butyrate), and 3-methylbutan-1-ol (isoamyl alcohol). Overripe fruits (day 4-10) were characterized by higher amounts of isobutyl butyrate and isoamyl butyrate. \\
 +[Ragubeer, Charlene. The emission of volatile organic compounds (VOCs) from rotting fruits and wilting flowers. Diss. 2015] [[http://ukzn-dspace.ukzn.ac.za/bitstream/handle/10413/13940/Ragubeer_Charlene_2015.pdf]]
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 {{:musa_paradisiaca.jpg?600}} \\ {{:musa_paradisiaca.jpg?600}} \\
 Musa paradisiaca L., Buchoz, P.J., Histoire universelle du règne végétal, vol. 1: t. 59 (1775-1778) \\ Musa paradisiaca L., Buchoz, P.J., Histoire universelle du règne végétal, vol. 1: t. 59 (1775-1778) \\
 [[http://www.plantillustrations.org/species.php?id_species=683885]] [[http://www.plantillustrations.org/species.php?id_species=683885]]
musa_paradisiaca_l.txt · Zuletzt geändert: 2021/09/19 19:00 von andreas

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