Food Science and Technology Research
Online ISSN : 1881-3984
Print ISSN : 1344-6606
ISSN-L : 1344-6606
Original papers
Volatile Components of the Essential Oils in the Pulp of Four Yellow Mangoes (Mangifera indica L.) in Thailand
Hirotoshi TAMURASumitra BOONBUMRUNGTakumi YOSHIZAWAWarunee VARANYANOND
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JOURNAL FREE ACCESS

2000 Volume 6 Issue 1 Pages 68-73

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Abstract

The composition of essential oil from yellow Thai mangoes, Keaw cultivars and other yellow Thai mango cultivars (Ok-rong, Nam Dorkmai and Choak Anand) was analyzed by GC and GC-MS. Yellow Keaw mangoes contained terpinolene as the main volatile, and (Z)-3-hexen-1-ol, 2,5-dimethyl-4-methoxy-3-(2H)-furanone and (E)-2-hexenal as the major oxygenated compounds. Ok-rong and Choak Anand mangoes possessed a similar compositional pattern of volatile components to that of the yellow Keaw cultivar. The volatile composition of those mangoes showed a similar pattern to those of other cultivars such as Sri Lanka mangoes and Philippine mango but far from Indian mangoes. Nam Dorkmai cultivar having β-caryophyllene as the main volatile showed a unique compositional pattern of volatiles.

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© 2000 by Japanese Society for Food Science and Technology
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