Studies on the Volatile Components of Two Mango Varieties

Karl Heinz Engel, Roland Tressl

Research output: Contribution to journalArticlepeer-review

107 Scopus citations

Abstract

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. By this method clear differences between the two mango varieties could be demonstrated.

Original languageEnglish
Pages (from-to)796-801
Number of pages6
JournalJournal of agricultural and food chemistry
Volume31
Issue number4
DOIs
StatePublished - Jul 1983
Externally publishedYes

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