Studies on the volatile components of two mango varieties

The volatile composition of two mango varieties (Alphonso and Baladi) was investigated by means of standard-controlled distillation-extraction, liquid-solid chromatography, and gas chromatography-mass spectrometry. This combination led to the characterization of a spectrum of 114 components of which...

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Bibliographic Details
Published in:Journal of agricultural and food chemistry 1983-07, Vol.31 (4), p.796-801
Main Authors: Engel, Karl Heinz, Tressl, Roland
Format: Article
Language:English
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Summary:The volatile composition of two mango varieties (Alphonso and Baladi) was investigated by means of standard-controlled distillation-extraction, liquid-solid chromatography, and gas chromatography-mass spectrometry. This combination led to the characterization of a spectrum of 114 components of which 81 were identified for the first time as mango constituents. In addition to this qualitative identification, the concentrations of the components were quantitatively determined in a range from 40 ppm to the ppb trace level.
ISSN:0021-8561
1520-5118
DOI:10.1021/jf00118a029