Oil extracts were isolated from five stages of ripening Alphonso mango pulp and the fatty acid compositions of the extracts were determined by gas-liquid chromatography. Ripening of pulp was found to be associated with an increase in glyceride content, followed by changes in fatty acid composition of the pulp. As the fruit ripens, a de-crease in linoleic acid content and an increase in linolenic acid content, as well as reciprocal dis-

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The latex of two varieties of mango, Alphonso and Batali, was collected during the de-stalking of freshly picked matured unripe (raw) fruit. The essential oil of each of the mango latices was isolated by high vacuum distillation at ambient temperature. The major component of each essential oil possessing the characteristic aroma of green mango, was isolated by preparative gas-liquid chromatography and was characterised as cis-ocimene and 8-myrcene, respectively.

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Mango ABSTRACTPulp lipid composition of two commercial varieties of mango, 'Alphonso' and 'Totapuri', with wide differences in aroma and flavor during ripening was studied. Ripening of Alphonso mango was found to be associated with a marked increase in glyceride content and a rapid change in aroma and flavor, while in case of 'Totapuri' there were no appreciable changes in these parameters. Although the same type of fatty acids were present in both varieties, a variation in the distribution of fatty acids during ripening was observed. The ratio of palmitic to palmitoleic acid, which was correlated with aroma and flavor characteristics, was higher in the 'Totapuri' mango.

Glyceride content and fatty acid composition of pulp from five commercial varieties of table-ripe mangoes having wide differences in aroma and flavour were studied. In addition, the Alphonso mango was examined at various stages of ripening at two different temperatures. Although the same type of fatty acids were present in all varieties of ripe mango there were differences in quantitative distribution. During the ripening of Alphonso mango at ambient temperature (25 to 30 "C), there was an increase in the glyceride content of the pulp, followed by rapid changes in fatty acid composition and in aroma and flavour, while at low temperature (10 i 2 "C), where ripening was considerably delayed, there were no appreciable changes in glyceride content and in fatty acid composition of the pulp or in aroma and flavour. A correlation was ascertained between organoleptically evaluated aroma and flavour characteristics of mango pulp and the ratio of palmitic acid to palmitoleic acid.

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