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--- cocos_nucifera_l [2025/10/15 10:21] – andreas
+++ cocos_nucifera_l [2025/12/23 19:07] (aktuell) – andreas
@@ Zeile 1: / Zeile 1: @@
 Cocos nucifera L. - Arecaceae - coconut palm, **Kokospalme**
-"The term coconut can refer to the entire coconut palm, the seed, or the fruit, which, botanically, is a drupe, not a nut...The smell of coconuts comes from the 6-pentyloxan-2-one molecule, known as delta-decalactone in the food and fragrance industries." http://en.wikipedia.org/wiki/Coconut
+"The term coconut can refer to the entire coconut palm, the seed, or the fruit, which, botanically, is a drupe, not a nut...The smell of coconuts comes from the 6-pentyloxan-2-one molecule, known as delta-decalactone in the food and fragrance industries." [[http://en.wikipedia.org/wiki/Coconut|wikipedia]]
 "When coconut meat is expressed hydraulically the oil will contain the volatiles substances. The crude coconut oil is subsequently steam distilled in order to recover these odorous components. An essential oil of coconut is produced this way. However, the so-called coconut absolute is produced by alcohol extraction of the crude coconut oil." \\
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 [[http://www.scielo.br/scielo.php?pid=S0102-695X2009000200002&script=sci_arttext|Constituents and antioxidant activity of two varieties of coconut water (Cocos nucifera L.). Fonseca, Aluísio M. da, et al., Revista Brasileira de Farmacognosia Vol.19(1B), 2009, 193-198]]
-"As usually reported in the volatile fraction of coconut kernel, three different lactones, δ-octalactone, δ-nonalactone and δ-decalactone, were also detected in coconut water, but in lower quantities than in coconut kernel products. Of the three lactones, δ-octalactone was the most abundant. Lactones combined with 1-hexanol are responsible for the typical coconut aroma. However, their presence in all coconut water samples at a very low percentage might explain the difference between the aromatic perception of coconut water and the classic coconut kernel flavour." \\
+"As usually reported in the volatile fraction of coconut kernel, three different lactones, δ-octalactone, δ-nonalactone and δ-decalactone, were also detected in coconut water, but in lower quantities than in coconut kernel products. Of the three lactones, δ-octalactone was the most abundant. Lactones combined with 1-hexanol are responsible for the typical coconut aroma. However, their presence in all coconut water samples at a very low percentage might explain the difference between the aromatic perception of coconut water and the classic coconut kernel flavour." Main volatile compounds of coconut water were hexanal, pent-3-en-2-one, 2-/3-methylbutan-1-ol, hexanol, octanol, hexanoic acid and octanoic acid. \\
 [Prades, Alexia, et al. "Characterisation of the volatile profile of coconut water from five varieties using an optimised HS‐SPME‐GC analysis." Journal of the Science of Food and Agriculture 92.12 (2012): 2471-2478]
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 [Xing, Ruoyu, et al. "Volatile flavor characterization of raw coconut milk and the impact of sterilization: A comparative analysis for coconut flavor preservation." Food Chemistry (2025): 145123]
-{{:cocos.jpg?600}} \\
+{{:cocos.jpg?700}} \\
-Köhler, F.E., Medizinal Pflanzen, Vol.3, t.76 (1890) \\
+Köhler, F.E., Medizinal Pflanzen, Vol.3, t.76 (1890) [[http://plantgenera.org/species.php?id_species=261063|plantgenera.org]]
-[[http://plantgenera.org/species.php?id_species=261063]]
+{{:cocos_nuc.jpg?700|Cocus nucifera}} \\
+Cocus nucifera, Malaysia (2025) © ziyiii_09 [[https://creativecommons.org/licenses/by-sa/4.0/|CC BY-SA 4.0]] [[https://www.inaturalist.org/observations?taxon_id=48865|inaturalist.org]]