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--- spondias_tuberosa_arruda [2016/02/27 13:04]
andreas angelegt
+++ spondias_tuberosa_arruda [2016/02/27 13:11] (aktuell)
andreas
@@ Zeile 1: / Zeile 1: @@
-Spondias tuberosa Arruda - Anacardiaceae - umbuzeiro, imbuzeiro (port.),imbu, umbu, hog plum, **Umbu**
+Spondias tuberosa Arruda - Anacardiaceae - umbuzeiro, imbuzeiro (port.), imbu, umbu, hog plum, **Umbu**
 Fruit tree, up to 6m tall, native to dry regions of Brazil, also cultivated.
@@ Zeile 7: / Zeile 7: @@
 "The umbu fruit is appreciated in north and northeast region of Brazil mainly because of its refreshing and acidic flavor... The principal volatile compounds which could be responsible for the characteristic aroma of ripe umbu fruit pulp were β-(Z)-ocimene, methyl pyrazine, 2-butyl-thiophene, methyl octanoate, 2-hexyl furan, 2-octanol, (E)-2-cyclohexen-1-one, 3-bromo-cyclohexene, 1-heptanol, 2-nonanol and 1-octanol." \\
 [Volatile compounds and descriptive odor attributes in umbu (Spondias tuberosa) fruits during maturation., de Sousa Galvão, M., Narain, N., dos Santos, M.D.S.P., Nunes, M.L., Food Research International, 44(7), 2011, 1919-1926]
+"Although its origin is unknown, cajá-umbu is considered a natural hybrid between cajá (S. mombin L.) and umbu (S. tuberosa Arruda Camara) fruits. It is a small round yellow fruit with refreshing aroma and sour flavor... In the ripe fruit, 70 compounds were identified. Quantitatively, the prominent were 2-methyl butanal (28.4%), 2-hexanol (15.0%), β-caryophyllene (14.1%), ethyl butyrate (6.1%) and α-caryophyllene (2.4%)." \\
+[Volatile constituents of exotic fruits from Brazil., Bicas, J.L., Molina, G., Dionísio, A.P., Barros, F.F. C., Wagner, R., Maróstica, M.R., Pastore, G.M., Food Research International, 44(7), 2011, 1843-1855] [[http://www.alice.cnptia.embrapa.br/bitstream/doc/900906/1/AA111001.pdf]]
 {{:umbu.jpg?700}} \\

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