Since lysine, tryptophan, valine, threonine, isoleucine and phenylalanine have high concentrations in the seed, first limiting amino acids are methionine and and α-curcumene, ethyl and methyl esters of cinnamic acid, dodecanal and dodecanol.
Since lysine, tryptophan, valine, threonine, isoleucine and phenylalanine have high concentrations in the seed, first limiting amino acids are methionine and ccysteine. The fruit pulps main flavor components are zingiberene and α-curcumene, ethyl and methyl esters of cinnamic acid, dodecanal and dodecanol.