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Volatile Flavor Components in the Headspace of the Australian or “Bowen” Mango
Author(s) -
BARTLEY J. P.,
SCHWEDE A.
Publication year - 1987
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1987.tb06611.x
Subject(s) - tenax , chemistry , mangifera , terpene , chromatography , flavor , extraction (chemistry) , food science , distillation , limonene , gas chromatography , botany , organic chemistry , essential oil , biology
The volatile constituents of the “Bowen” mango ( Mangifera indica , Kensington Pride) have been isolated by concentration of the head‐space vapors on Tenax‐GC. The major components in the ripe fruit are ethyl butanoate and terpinolene, although a number of other esters and terpenes are present in smaller amounts. The concentration of esters was markedly decreased when the volatile constituents were isolated by simultaneous distillation‐extraction and the method is, therefore, considered to be less useful than headspace concentration. As the fruit is allowed to ripen on storage the concentration of ethyl butanoate decreases accompanied by an increase in the concentration of higher esters.