Aroma development in mango fruit.
Gholap A. S., Bandyopadhyay C., Nadkarni G. B.
Author Affiliation: Food Technology and Enzyme Engineering Division, Bhabba Atomic Research Centre, Trombay, Bombay 400 085, India.
Journal of Food Biochemistry 10 : 217-229
Abstract : An assessment of volatile compounds during ripening of mango (cv. Alphonso) was made at various stages of ripening. The characteristic coconut-like and almond-like odour notes appeared to develop only after the half-ripe stage. The extent of flavour generation depended on temperature conditions during ripening.