Section 7
Chapter 6,911

Volatile flavor components of mango mangifera indica fruit

Macleod, A.J.; Gonzalez, D.T.oconis N.

Phytochemistry 21(10): 2523-2526


ISSN/ISBN: 0031-9422
Accession: 006910849

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An essence of fresh Venezuelan mango fruit obtained by well-established procedures possessed the characteristic aroma of the fruit. It was analyzed by GC/MS [gas chromatography/mass spectrometry] using EI [electron impact] and CI [chemical ionization]. The fruit produced a relatively small quantity of aroma volatiles (.apprx. 60 .mu.g/kg fresh fruit), less than that obtained from many similar tropical fruits. Terpene hydrocarbons comprised .apprx. 68% of the sample, 8 monoterpenes contributing .apprx. 54% and 4 sesquiterpenes contributing .apprx. 14%. Important constituents included .alpha.-pinene, carene, limonene, .gamma.-terpinene, .alpha.-humulene, .beta.-selinene, acetophenone, benzaldehyde and a dimethylstyrene. 3-Carene (26%) was the major constituent and on odor evaluation of separated components at an odor port during GC, the peak due to this compound was described as having an aroma of mango leaves. This compound has not previously been detected among mango volatiles. The only other component providing mango aroma was a dimethylstyrene and this too is a new mango volatile.

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