A preliminary study on the flavor and aroma components of four mango varieties.
Diaz N.
Author Affiliation: Puerto Rico University, Rio Pedras, Puerto Rico.
Journal of Agriculture of the University of Puerto Rico 64 : 357-362
Abstract : Flavour and aroma components in mango cvs Edward, Palmer, Keitt and Zill were studied in mature green fruit at harvest, and in fruit ripened under controlled conditions. Flavour quality was also evaluated. Gas chromatography showed differences in the number and concentration of certain components among cvs and within the same cv., depending on the stage of ripeness. Green fruits showed a larger number of components than ripe fruit. Palmer and Zill were richer in flavour and aroma components than Edward and Keitt. The identity of 15 flavour and aroma components of mango essence, including alcohols, aldehydes, ketones and terpenes, was established.