Volatile chemical composition of mango fruit 'Tommy Atkins', cultivated in São Francisco Valley, at different stages of maturity.
Canuto K. M., Souza Neto M. A. de, Garruti D. dos S.
Author Affiliation: Embrapa Semi-Árido, C.P. 23, 56302-970 Petrolina - PE, Brazil.
Química Nova 32 : 2377-2381
Abstract : The effect of the maturation stages on the volatile chemical composition of mango fruit cv. Tommy Atkins, cultivated in São Francisco Valley, was investigated using SPME. GC/MS and GC-FID analysis allowed the identification of 32 compounds, consisting mainly of monoterpenes. ?-3-Carene was the major component in all the stages, while ?-terpinolene, trans-?-caryophyllene e ?-pinene succeeded each other as the second most abundant constituent, during the ripening. The aroma of the ripe fruit was characterized by presence of short-chain ethyl esters (C2-C6), whereas the green mango contained the highest concentration of ?-3-carene. Furthermore, some terpenes were detected exclusively at one of the stages.