Variances of Aromatic Constituents among "Xiaosannian" Mango Fruits from Yunnan Province at Different Ripe Stages on Fragrances

Abstract

Abstract: The volatiles of "Xiaosannian" mango fruits from China’s Yunnan province at commercial ripe stage (CRS) and full ripe stage (FRS) were captured in airtight head-space vials by dynamic adsorption method respectively,and then analyzed by using thermal-desorption cold trap gas chromatography/mass spectrometry (TCT-GC/MS). The results showed that esters are rich in the volatiles of" Xiaosannian" mango fruits at both CRS and FRS. Terpenes content is higher in the volatiles of both mango pulp and peel at CRS than at FRS. Methacrylic acid ethyl ester exists in the volatiles of mango peel at both CRS (3.01% )and FRS (5.68%),which is transformed into crotonic acid (0.16% at CRS) or isocrotonic acid (4.15% at FRS) in mango pulp.

Key words: mango fruit, volatile, thermal-desorption cryo-trapping gas chromatography/mass spectrometry (TCT-GC/MS), crotonic acid

ZHENG Hua, ZHANG Hong, ZHANG Ru-Guo, YU Lian-Song, CHEN Hua-Jun. Variances of Aromatic Constituents among "Xiaosannian" Mango Fruits from Yunnan Province at Different Ripe Stages on Fragrances[J]. FOOD SCIENCE, 2008, 29(10): 487-490.

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Variances of Aromatic Constituents among "Xiaosannian" Mango Fruits from Yunnan Province at Different Ripe Stages on Fragrances

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