Aroma Volatile Constituents of Brazilian Varieties of Mango Fruit
作者： Eloisa Helena A. Andrade , José Guilherme S. Maia , Maria das Graças B. Zoghbi
关键词: Horticulture 、 Ocimene 、 Monoterpene 、 Essential oil 、 Myrcene 、 Mangifera 、 Biology 、 Botany 、 Anacardiaceae 、 Aroma 、 Fruit tree
摘要: Abstract The aromas of 15 varieties mango (Mangifera indica L.) cultivated in Brazil were obtained by simultaneous distillation–extraction and analyzed GC/MS. data analysis volatile compounds has identified three distinguishable aroma groups. first group, rich α -terpinolene, was composed the following varieties: Cheiro (66.1%), Chana (62.4%), Bacuri (57.0%), Cameta (56.3%), Gojoba (54.8%), Carlota (52.0%), Coquinho (51.4%) Comum (45.0%). second Δ3-carene, comprised Haden (71.4%), Tommy (64.5%) Keith (57.4%). third myrcene, dominated Cavalo (57.1%), Rosa (52.4%), Espada (37.2%) Paulista (30.3%). -Terpinolene principal constituent Willard, Parrot, Bowen Kensington varieties. two occur Sri Lanka, fruit is indigenous Australia Florida. Δ3-carene major contributor to grown Venezuela. Myrcene (Z)-β -ocimene are characteristics Alphonso Jaffna from India respectively.
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