Characterization of aroma components of sap from different Indian mango varieties.
John K. S., Rao L. J. M., Bhat S. G., Rao U. J. S. P.
Author Affiliation: Department of Biochemistry and Nutrition, Central Food Technological Research Institute, Mysore 570 013, India.
Phytochemistry 52 : 891-894
Abstract : Saps (latex) from 7 Indian mango cultivars (Badami, Banganapalli, Malgoa, Raspuri, Seedling, Malliki and Totapuri) were collected immediately after destalking the mature fruits. The amount of sap collected varied from cultivar to cultivar. Sap was separable into 2 phases, aqueous and nonaqueous, and their ratio was different for each cultivar. GC-MS analysis of the nonaqueous phase of saps revealed that they mainly consisted of monoterpenes, ?-myrcene, trans-/cis-ocimene and limonene being the main ones. There were however, differences in the composition and concentrations of these terpenoid compounds. The mango sap is a potential source of natural food aroma and enzymes, and may be considered as a valuable horticultural byproduct.