Studies on the volatile components of two mango varieties.
Engel K.-H., Tressl R.
Author Affiliation: Technische Universitat Berlin, D-1000 Berlin 65.
Journal of Agricultural and Food Chemistry 31 : 796-801
Abstract : The volatile composition of the fruits of two mango cvs (Alphonso and Baladi from Egypt) was investigated by standard-controlled distillation-extraction, liquid-solid chromatography, and gas chromatography-mass spectrometry. This led to the characterization of a spectrum of 114 components of which 81 were identified for the first time as mango constituents. The concentrations of the components ranged from 40 p.p.m. to p.p.b. trace levels. Clear differences between the two cvs were demonstrated.