Studies on the Volatile Components of Two Mango Varieties

Karl Heinz Engel; Roland Tressl

doi:10.1021/jf00118a029

Studies on the Volatile Components of Two Mango Varieties

Karl Heinz Engel
, Roland Tressl

Technische Universität Berlin

Research output: Contribution to journal › Article › peer-review

113 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 language	English
Pages (from-to)	796-801
Number of pages	6
Journal	Journal of agricultural and food chemistry
Volume	31
Issue number	4
DOIs	https://doi.org/10.1021/jf00118a029
State	Published - Jul 1983
Externally published	Yes

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10.1021/jf00118a029

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title = "Studies on the Volatile Components of Two Mango Varieties",

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.",

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AU - Tressl, Roland

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N2 - 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.

AB - 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.

UR - https://www.scopus.com/pages/publications/0000446031

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DO - 10.1021/jf00118a029

M3 - Article

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ER -

Studies on the Volatile Components of Two Mango Varieties

Abstract

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