Tinkturenpresse

Spondias mombin L. - Anacardiaceae - yellow mombin, hog plum, cajá, Gelbe Mombin

Deciduous shrub or tree up to 5-20(-40)m high; bark corky, deeply fissured; leaves pinnate, 5-11 pairs of opposite leaflets with a terminal leaflet; leaflets oblong, 5-10(-19)cm; floweres small, white, sweetly scented; fruits yellow, ovoid, 2-4cm long, fruit pulp yellow, with a single white kernel.

„The fruit pulp is either eaten fresh or made into juice, concentrate, jellies, and sherbets.“
https://en.wikipedia.org/wiki/Spondias_mombin

The fruit pulp has a balanced sweet and sour tasty flavor combined with a pleasant aroma of sweet-fruity notes with a slighty terpenic note. It is popular in Brazil and is mainly consumed fresh as juice or further processed to puree, jellies, ice cream, or wine.
„Application of an aroma extract dilution analysis to the volatiles isolated from sweet, fruity, and slightly turpentine-like smelling Spondias mombin L. fruit pulp by solvent extraction and solvent-assisted flavour evaporation afforded 39 aroma-active compounds with flavour dilution (FD) factors ranging from 4 to 1024, 33 of which were identified and eight that had not been reported in S. mombin fruit before. The highest FD factors were obtained for ethyl butanoate (fruity; FD 1024), 3-methylbutyl acetate (fruity, banana-like; FD 512), and 4-hydroxy-2,5-dimethylfuran-3(2H)-one (sweet, caramel-like; FD 512). High FD factors were also found for α-pinene (resinous), ethyl 3-methylbutanoate (fruity), myrcene (geranium leaf-like), ethyl hexanoate (fruity), (3Z)-hex-3-en-1-ol (green, grassy), methyl 3-hydroxybutanoate (fruity), linalool (citrusy), trans-calamenene (clove-like, herbaceous), 2-phenylethanol (flowery), and vanillin (vanilla-like) (all FD 256). Data suggest that the sweet and fruity aroma of S. mombin fruit pulp is mainly caused by a group of potent aroma-active esters including ethyl butanoate, 3-methylbutyl acetate, ethyl 3-methylbutanoate, ethyl hexanoate, and methyl 3-hydroxybutanoate, in combination with sweet, caramel-like smelling 4-hydroxy-2,5-dimethylfuran-3(2H)-one, whereas the turpentine-like note is primarily due to α-pinene and myrcene.
[Neiens, Silva D., Sabrina M. Geißlitz, and Martin Steinhaus. „Aroma-active compounds in Spondias mombin L. fruit pulp.“ European Food Research and Technology 243.6 (2017): 1073-1081] see also https://www.leibniz-lsb.de/fileadmin/doc/PDF/lsb_jahresbericht_2017_web.pdf#page=22

Spondias mombin, fruiting. Foto taken near Fô, Burkina Faso (2004)
CC BY-SA 2.5, Author: Marco Schmidt Wikimedia Commons