Aroma Volatile Constituents of Brazilian Varieties of Mango Fruit

✍ Scribed by Eloisa Helena A. Andrade; José Guilherme S. Maia; Maria das Graças B. Zoghbi

• Publisher: Elsevier Science
• Year: 2000
• Tongue: English
• Weight: 99 KB
• Volume: 13
• Category: Article
• ISSN: 0889-1575
• DOI: 10.1006/jfca.1999.0841

✦ Synopsis

The aromas of 15 varieties of mango (Mangifera indica L.) cultivated in Brazil were obtained by simultaneous distillation}extraction and analyzed by GC/MS. The data analysis of volatile compounds has identi"ed three distinguishable aroma groups. The "rst group, rich in -terpinolene, was composed of the following varieties: Cheiro (66.1%), Chana (62.4%), Bacuri (57.0%), CametaH (56.3%), Gojoba (54.8%), Carlota (52.0%), Coquinho (51.4%) and Comum (45.0%). The second group, rich in -carene, comprised the following varieties: Haden (71.4%), Tommy (64.5%) and Keith (57.4%). The third group, rich in myrcene, was dominated by the following varieties: Cavalo (57.1%), Rosa (52.4%), Espada (37.2%) and Paulista (30.3%).

-Terpinolene was the principal constituent of Willard, Parrot, Bowen and Kensington varieties.

The "rst two occur in Sri Lanka, the Bowen fruit is indigenous of Australia and the Kensington mango is cultivated in Florida. The -carene is the major contributor to the aroma of mango fruit grown in Venezuela. Myrcene and (Z)--ocimene are characteristics of the Alphonso and Ja!na varieties from India and Sri Lanka, respectively.