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Contribution of lipid to aroma of ripening mango (Mangifera indica L.)
Author(s) -
Gholap A. S.,
Bandyopadhyay C.
Publication year - 1975
Publication title -
journal of the american oil chemists' society
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.512
H-Index - 117
eISSN - 1558-9331
pISSN - 0003-021X
DOI - 10.1007/bf02640743
Subject(s) - mangifera , ripening , aroma , flavor , food science , palmitic acid , chemistry , pulp (tooth) , anacardiaceae , palmitoleic acid , fatty acid , horticulture , botany , biology , biochemistry , medicine , pathology
Pulp lipid composition of two commercial varieties of mango, ‘Alphonso’ and ‘Totapuri’, with wide differences in aroma and flavor during ripening was studied. Ripening of Alphonso mango was found to be associated with a marked increase in glyceride content and a rapid change in aroma and flavor, while in case of ‘Totapuri’ there were no appreciable changes in these parameters. Although the same type of fatty acids were present in both varieties, a variation in the distribution of fatty acids during ripening was observed. The ratio of palmitic to palmitoleic acid, which was correlated with aroma and flavor characteristics, was higher in the ‘Totapuri’ mango.