The authors are indebted to Mr. Gamero. Ste’ Robertet, Grasse for gift of Copahu and Muhuhu essential oils, to Mr. Doucet service spectromdtrie de Masse de la Faculte' de Pharmacie de Montpeler expert gas chromatography-mass spectrometry. and to Dr. Kane from the Institut de Technologie Alimentaire-Dakar for facilities in mango processing.
Volatile Components of African Mango
Article first published online: 25 AUG 2006
Journal of Food Science
Volume 50, Issue 2, pages 548–550, March 1985
How to Cite
SAKHO, M., CROUZET, J. and SECK, S. (1985), Volatile Components of African Mango. Journal of Food Science, 50: 548–550. doi: 10.1111/j.1365-2621.1985.tb13453.x
- Issue published online: 25 AUG 2006
- Article first published online: 25 AUG 2006
- Ms reveived 4/20/84, revised 11/28/84, accepted 11/28/84
Volatile components of African mango were isolated by vacuum distillation and fractionation on silica gel or by trapping on Tenax GC. Analysis by combined GC-MS led to several compounds identified for the first time. Presence in the extract of isolongifolene, eremophilene (17%), and components related to bicyclogermacrene showed the variability of the volatile fraction of mango varieties. Some of these compounds, as well as A-3 carene, may be typical of local varieties. The African mango studied is also characterized by presence of free acids: acetic (0.7%), butyric (6%) and hexanoic (5%); and ethyl 3-hydroxybutyrate (5%). These compounds are part of the contribution of lipid metabolism to aroma of mango fruit.