Unterschiede

Hier werden die Unterschiede zwischen zwei Versionen angezeigt.

--- spondias_purpurea_l [2021/12/07 10:28]
andreas
+++ spondias_purpurea_l [2021/12/07 10:39]
andreas
@@ Zeile 7: / Zeile 7: @@
 [[https://hort.purdue.edu/newcrop/morton/purple_mombin.html]]
-Main volatile components determined by simultaneous steam distillation-extraction/GC-MS were 2-hexenal (~39.0%), hexadecanoic acid (18.5%), hexanal (6.9%), tetradecanoic aicd (3.0%), 4-pentenyl acetate (~1.3%), prenyl acetate (1.3%), and α-terpinolene (~1.2%). Minor components were e.g. isoamyl acetate, ethyl hexanoate, phenylacetaldehyde, methyl benzoate, ethyl benzoate, ethyl octanoate, ethyl decanoate, and ethyl dodecanoate. \\
+Spondias purpurea (as well defined species) and Spondias mombin (highly polymorphic) are both locally called 'ovo' in Ecuador. S.morbin "... is the larger and more yellow of the two and is generally acknowledged as being bittersweet whereas the better known S.purpurea is smaller, orange to red colored,  sweeter and the more aromatic of the two." Main volatile components of S.purpurea determined by simultaneous steam distillation-extraction/GC-MS were 2-hexenal (~39.0%), hexadecanoic acid (18.5%), hexanal (6.9%), tetradecanoic aicd (3.0%), 4-pentenyl acetate (~1.3%), prenyl acetate (1.3%), and α-terpinolene (~1.2%). Minor components were e.g. isoamyl acetate, ethyl hexanoate, phenylacetaldehyde, α-pinene, methyl benzoate, ethyl benzoate, ethyl octanoate, ethyl decanoate, and ethyl dodecanoate. \\
 [Kozioł, Michael J., and Manuel J. Macía. "Chemical composition, nutritional evaluation, and economic prospects of Spondias purpurea (Anacardiaceae)." Economic Botany 52.4 (1998): 373-380]

Tinkturenpresse

Benutzer-Werkzeuge

Webseiten-Werkzeuge

Unterschiede

Seiten-Werkzeuge