Aroma compounds of mango and papaya from Cameroon.
Jirovetz L., Buchbauer G., Shahabi M.
Author Affiliation: University of Vienna, Vienna, Austria.
: 491-506
Abstract : A study was conducted in Cameroon to identify the fragrance compounds of mango and pawpaw fruits by gas chromatographic-spectroscopic and olfactoric methods (GC-sniffing-techniques and olfactoric correlations) to determine the importance of each single constituent with their specific odour attributes, responsible for the characteristic and pleasant fruit aroma of mangoes and pawpaws. As a result of GC-FID and GC-MS analyses, more than 120 volatiles were detected, and more than 100 of them identified in all of the mango and pawpaw SPME-headspace samples. Compositions of mango and pawpaw samples were characterized by high contents of the monoterpenes ?-3-carene (mango) and linalool (pawpaw) with significant amounts of cis-3-hexenyl butanoate (mango) and isoamyl butanoate (pawpaw), and short-chain alcohols, acids ((+)-methyl butanoic acid), esters and lactones ((+)-?-jasmin lactone and (+)-?-jasmin lactone) were dominating aroma compounds, responsible also for the characteristic odour impressions of these fruits. The identification of benzyl isothiocyanate in the SPME-headspace sample of unripe pawpaw from Cameroon in 11.11%, was remarkable.