Aroma compounds of mango and papaya from Cameroon: solid phase microextraction analyses of these important fruits - Mangifera indica L. and Carica papaya L.
Jirovetz L., Buchbauer G., Shahabi M., Ngassoum M. B.
Author Affiliation: University of Vienna, Vienna, Austria.
Perfumer & Flavorist 28 : 40-52
Abstract : Pulp samples of ripe and unripe mangoes and pawpaws from Cameroon were olfactorily evaluated by perfumers. Fruit aroma compounds were also trapped by solid-phase-microextraction, separated using achiral- and chiral-phase gas chromatography and single compounds were detected and identified using flame-ionization and mass spectroscopy. More than 120 volatiles were identified in the fruit samples, over 100 in all of the mango and pawpaw SPME-headspace samples. Mango was characterized by a high content of ?-3-carene (28.9%) and cis-3-hexenyl butanoate (12.92%), and pawpaw by a high content of linalool (68.96%) and isoamyl butanoate (15.6%). Unripe pawpaw had a high content of benzyl isothiocyanate (11.11%). The enantiomeric properties of the optically active main compounds are described.