Characterisation of green aroma of raw mango (Mangifera indica L.).
Gholap A. S., Bandyopadhyay C.
Author Affiliation: Bhabha Atomic Research Centre, Trombay, Bombay-400 085, India.
Journal of the Science of Food and Agriculture 28 : 885-888
Abstract : The latex of the mango cvs Alphonso and Batali was collected during the de-stalking of freshly picked matured unripe fruit. The essential oil was isolated by high vacuum distillation at ambient temperature. The major components of each essential oil possessing the characteristic aroma of green mango (isolated by g.l.c.) were characterized as cis-ocimene and beta -myrcene from Alphonso and Batali, respectively.