Analysis of aroma components in different mango varieties in Beise region of Guangxi province.
Yu Lian, Teng JianWen, Zuo Jun, Wei BaoYao
Author Affiliation: College of Food Science and Engineering, Guangxi University, Nanning 530004, China.
Modern Food Science and Technology 24 : 276-280, 284
Abstract : The aromatic substances in eight mango cultivars in Beise region of Guangxi province, China, were obtained by simultaneous distilled extraction and analysed by GC-MS. The main aromatic components of mango were terpenes, including terpinolene, ocimene, ?-pinene, beta-myrcene, alpha-thujene, limonene, caryophyllene and carene. The contents of these compounds in these mango cultivars were different.