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
Author information
JOURNAL FREE ACCESS

2000 Volume 6 Issue 1 Pages 68-73

Details
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.

Content from these authors
© 2000 by Japanese Society for Food Science and Technology
Previous article Next article
feedback
Top