Tinkturenpresse

Dies ist eine alte Version des Dokuments!

---

Theobroma grandiflorum (Willd. ex Spreng.) K.Schum. - Sterculiaceae - cupuaçu (port.), cupuassu, Cupuaçu, Großblütiger Kakao

Evergreen tree, up to 15m tall, native to tropical South America; leaves simple, alternate, upper surface bright-green and pubescent, underside grey; fruit a strong and pleasant smelling drupe, up to 25cm long, smooth outside, endocarp white, soft, sour-tasting. „The cupuaçu is sustaining heavy genetic erosion. Its centre of diversity is in a subregion of southern Para, where there has been intensive destruction of its habitat through deforestation as well as through the construction of the Tucurui dam which flooded 2300 km2 of primary vegetation in the basin of the Tocantins River, where the species is still abundant in its wild state.“
http://www.fao.org/docrep/t0646e/T0646E0k.htm

„The white pulp of the cupuaçu is uniquely fragrant (described as a mix of chocolate and pineapple), and It is frequently used in desserts, juices and sweets. The juice tastes primarily like a pear, with a hint of banana. Cupuaçu is touted as a possible superfruit flavor.“ https://en.wikipedia.org/wiki/Cupua%C3%A7u

„Forty-five volatile compounds were identified and 14 tentatively identified in cupuaçu (Theobroma grandiflorum) pulp using solid phase extraction on XAD-2 and simultaneous distillation extraction. Among them, 35 compounds were reported for the first time in this fruit. The olfactive characteristics of several compounds, separated after solid phase extraction, and their odour activity values showed that linalol, α-terpineol, 2-phenylethanol, myrcene, and limonene were contributors of the cupuaçu pleasant, floral flavour. Ethyl 2-methylbutanoate, ethyl hexanoate and butyl butanoate were involved in the typical fruity characteristics of cupuaçu. Diols (2,6-dimethyl-oct-7-en-2,6-diol. (E)-2,6-dimethyl-octa-2,7-dien-1,6-diol, and its (Z) isomer) and methoxy-2,5-dimethyl-3(2H)-furanone were possible contributors of the typical exotic odour. Moreover, hexadecanoic acid can be considered as a contributor of the grassy, heavy odour of cupuaçu.“
[Free and bound flavour components of Amazonian fruits: 2. cupuacu volatile compounds., Boulanger, R., Crouzet, J., Flavour and fragrance journal, Vol.15(4), 2000, 251-257]

„Volatile compounds were isolated from copoazú (Theobroma grandiflorum Schumann) fruit by liquid–liquid extraction at two different pH values of 3.3 (natural) and 7. The volatile extracts were analyzed by capillary GC–FID and GC–MS. Among the 56 compounds identified at two pH values, many of them were only present in the lower pH extract, confirming the presence of bound compounds in copoazú. Ethyl butanoate, ethyl hexanoate and linalool were the major constituents found in copoazú fruit.“
[Volatile compounds of copoazú (Theobroma grandiflorum Schumann) fruit., Quijano, C. E., Pino, J. A., Food chemistry, Vol.104(3), 2007, 1123-1126]

Image: http://www.belafruta.com.br/