Characterization of glycosidically bound aroma compounds in the African mango (Mangifera indica L.).
Adedeji J., Hartman T. G., Lech J., Ho C. T.
Author Affiliation: Department of Food Science and the Center for Advanced Food Technology Cook College, New Jersey Agricultural Experiment Station, Rutgers, State University of New Jersey, New Brunswick, NJ 08903, USA.
Journal of Agricultural and Food Chemistry 40 : 659-661
Abstract : Isolation and separation of volatile components of mango fruits were accomplished by adsorption on a nonionic resin Amberlite XAD-2 by column chromatography and elution by various selective solvents. Aglycones from the volatile components from the glycosidically bound fraction were released by enzymatic hydrolysis with almond ?-glycosidase. Volatile components from the glycosidically bound fraction were analysed by gas chromatography and gas chromatography-mass spectrometry. A total of 33 compounds was reported in the glycosidically bound fraction including 8 monoterpene alcohols, 5 aldehydes, 4 acids, 7 esters and 5 C13 norisoprenoids.