Section 10
Chapter 9,476

Studies on the changes in the volatile aroma composition of Alphonso mango pulp as affected by aroma recovery process

Ramteke, R.S.; Gurudutt, K.N.; Eipeson, W.E.

Journal of Food Science and Technology (Mysore) 30(1): 48-49


ISSN/ISBN: 0022-1155
Accession: 009475761

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Aroma distillates of fresh mango pulp, obtained by vacuum distillation and by using aroma recovery unit, were analysed by GC-MS. A total of fourteen components were identified in vacuum distillate, of which ten were carbonyls, three alcohols and one hydrocarbon beta-myrcene. Concentration of 2-methyl propan-1-al, 2-methyl propan-1-ol and myrcene were lower in aroma concentrate obtained by using aroma recovery unit.

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