Volatile components of the fruits of bachang (Mangifera foetida Lour.) and kuini (Mangifera odorata Griff.).
Wong K. C., Ong C. H.
Author Affiliation: School of Chemical Sciences, Universiti Sains Malaysia, 11800 Minden, Penang, Malaysia.
Flavour and Fragrance Journal 8 : 147-151
Abstract : These 2 Mangifera species, which are probably native to Malaysia, are closely related to M. indica and the fruits are mainly used in curries, in chutney or pickled in salt. When ripe, the fruits have a strong aroma and their juice may have some commercial potential. The volatile components were analysed by capillary GC and GC-MS following isolation by simultaneous steam distillation-extraction. Eighty-four components were identified in the bachang fruit volatiles and 73 in those of the kuini. Among the bachang fruit volatiles, esters (55.7%) and oxygenated monoterpenes (20.3%) were dominant, with ethyl butanoate (33.4%) the most abundant. Oxygenated monoterpenes (45.4%) and esters (33.0%) constituted the main classes of kuini fruit volatiles, and ?-terpineol (31.9%) was the major component. The volatile composition of these fruits differs significantly from results reported for the fruits of some of the commercially important mango cultivars.