Volatile Components from Mango (Mangifera indica L.) Cultivars

• Published in: Journal of agricultural and food chemistry Vol. 53; no. 6; pp. 2213 - 2223
• Main Authors: Pino, Jorge A, Mesa, Judith, Muñoz, Yamilie, Martí, M. Pilar, Marbot, Rolando
• Format: Journal Article
• Language: English
• Published: Washington, DC American Chemical Society 23-03-2005
• Subjects: Biological and medical sciences; Chromatography, Gas; cultivars; Food industries; Fruit - chemistry; Fruit and vegetable industries; fruit composition; Fundamental and applied biological sciences. Psychology; Gas Chromatography-Mass Spectrometry; Mangifera - chemistry; Mangifera indica; mangoes; odor compounds; Odorants - analysis; odors; Terpenes - analysis; terpenoids; volatile organic compounds; Volatilization; Volatile compound; Fruit; Mango cultivars; Mangifera indica; Mango; GC-MS; Gas chromatography; Dicotyledones; Angiospermae; Mangifera indica L; volatile compounds; Spermatophyta; Chemical composition; Anacardiaceae; Cultivar
• ISSN: 0021-8561; 1520-5118
• DOI: 10.1021/jf0402633

The volatile components of 20 mango cultivars were investigated by means of simultaneous distillation−extraction, GC, and GC-MS. Three hundred and seventy-two compounds were identified, of which 180 were found for the first time in mango fruit. The total concentration of volatiles was ∼18−123 mg/kg of fresh fruit. Terpene hydrocarbons were the major volatiles of all cultivars, the dominant terpenes being δ-3-carene (cvs. Haden, Manga amarilla, Macho, Manga blanca, San Diego, Manzano, Smith, Florida, Keitt, and Kent), limonene (cvs. Delicioso, Super Haden, Ordoñez, Filipino, and La Paz), both terpenes (cv. Delicia), terpinolene (cvs. Obispo, Corazón, and Huevo de toro), and α-phellandrene (cv. Minin). Other qualitative and quantitative differences among the cultivars could be demonstrated. Keywords: Mango cultivars; Mangifera indica L.; volatile compounds; GC-MS