Volatile flavour components of mango fruit.
MacLeod A. J., Troconis N. G. de
Author Affiliation: Queen Elizabeth College, London University, London, UK.
Phytochemistry 21 : 2523-2526
Abstract : An essence of fresh Venezuelan mango fruit was obtained which possessed the characteristic aroma. GC/MS analyses yielded a relatively small quantity (about 60 mu g/kg fresh fruit) of aroma volatiles, with terpene hydrocarbons comprising about 68%. Car-3-ene (26%) was the major constituent, its aroma being assessed as characteristic of mango leaves. The only other component providing mango aroma was a dimethylstyrene; both these compounds are newly reported from mango volatiles.