Volatile flavor components in the headspace of the Australian or "Bowen" mango.
Bartley J. P., Schwede A.
Author Affiliation: Queensland Inst. Technol., Brisbane, Qld. 4001, Australia.
Journal of Food Science 52 : 353-355, 360
Abstract : The major volatile components of ripe fruits were ethyl butanoate and terpinolene although several other esters and terpenes were present in smaller amounts. As the fruits ripened during storage at 25°C the ethyl butanoate concentration decreased and the concentration of higher esters increased.