Relationship of aroma and flavour characteristics of mango (Mangifera indica L.) to fatty acid composition.
Bandyopadhyay C., Gholap A. S.
Author Affiliation: Bhabha Atomic Research Centre, Trombay, Bombay, India.
Journal of the Science of Food and Agriculture 24 : 1497-1503
Abstract : Glyceride content and fatty acid composition of pulp from 5 commercial varieties of table-ripe mangoes having wide differences in aroma and flavour were studied. Although the same types of fatty acids were present in all there were differences in quantitative distribution. During the ripening of Alphonso mango at ambient temperature (25 to 30 deg C), there was an increase in the glyceride content of the pulp, followed by rapid changes in fatty acid composition and in aroma and flavour, while at low temperature (10 plus or minus 2 deg C), where ripening was considerably delayed, there were no appreciable changes in glyceride content or in fatty acid composition of the pulp, or in aroma and flavour. Organoleptically-evaluated aroma and flavour characteristics of mango pulp were related to the ratio of palmitic acid to palmitoleic acid.