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--- ficus_carica_l [2021/12/20 10:56] – andreas
+++ ficus_carica_l [2021/12/20 10:57] (aktuell) – andreas
@@ Zeile 26: / Zeile 26: @@
 Main volatile components of pollinated or non-pollinated figs were 3-hydroxy-2-butanone (acetoin; up to ~36% non-pollinated, ~30% pollinated), butyl acetate (up to ~8% non-pollinated, ~13% pollinated), isoamyl acetate (up to ~8% non-pollinated, ~9% pollinated), hexyl acetate, butane-2,3-diol, and hexanoic acid. Minor olfactorly interesting components were e.g. benzaldehyde, 6-methyl-3,5-heptadiene-2-one, β-cyclocitral, gamma butyrolactone, (E/Z)- and (E/E)-2,4-decadienal, 2,4-dimethylbenzaldehyde, α-ionone, benzylalcohol, 2-phenylethanol, β-ionone, octanoic acid, nonanoic acid, and vanillin. \\
-"Esters especially butyl acetate and isoamyl acetate and ketones particularly 3-hydroxy-2-butanone , could be considered as volatiles fingerprint of figs when ripe." \\
+"Esters especially butyl acetate and isoamyl acetate and ketones particularly 3-hydroxy-2-butanone, could be considered as volatiles fingerprint of figs when ripe." \\
 [Trad, Mehdi, et al. "Does pollination affect aroma development in ripened fig [Ficus carica L.] fruit?" Scientia Horticulturae 134 (2012): 93-99]