Aroma volatile compounds of mango cultivars Neelum and Banganapalli.
Preethi P., Soorianathasundaram K., Subramanian K. S.
Author Affiliation: Department of Fruit Crops, Horticultural College and Research Institute, Tamil Nadu Agricultural University, Coimbatore - 641 003, India.
Biochemical and Cellular Archives 14 : 421-425
Abstract : A laboratory study was undertaken to determine the volatile profile of mango fruits using hexane extract and GCMS technique. The number of aroma components identified from Neelum and Banganapalli were 24 and 31, respectively. Neelum had esters as propenal constituent and alkanes, ketones, alcohols, lactone and acid as associates. In Banganapalli, alkanes were the dominant constituent followed by esters, alcohols, ethers, fatty acid, amino acid, triterpene and sulfur. The presence of mineral components such as sulfur and nitrogen were found to constitute for the aroma of mango fruits.