Characterisation of green aroma of raw mango (<i>Mangifera indica</i> L.)

Gholap, Achyut S.; Bandyopadhyay, Chandrakanta

doi:10.1002/jsfa.2740281003

Cited by 34 publications

(23 citation statements)

References 4 publications

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“…Ocimene, an acyclic monoterpene, is an essential oil that is widely distributed in plants and contributes to the aroma of many fruits. 15,16 Refrigerated storage of the fruit for a period of 24 h caused a decrease in esters relative to the freshly cut fruit. The highest losses occurred in the major compounds, ranging from about 60% of ethyl hexanoate to over 75% of methyl 5-hexenoate.…”

Section: Resultsmentioning

confidence: 99%

Storage and ultraviolet‐induced tissue stress effects on fresh‐cut pineapple

Lamikanra

Richard

2004

J Sci Food Agric

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The effect of UV-induced stress on the volatile aroma compounds in cut pineapple was compared with that of storage at 4 • C for 24 h. Eighteen volatile compounds were identified by solidphase microextraction (SPME) in fresh-cut pineapple. Methyl-2-methylbutanoate, methyl hexanoate, methyl 5-hexenoate, ethyl hexanoate and ethyl 5-hexenoate were the major aroma compounds. Storage at 4 • C for 24 h, and exposure of cut fruit to UV radiation for 15 min caused a considerable decrease in the concentration of esters and increase in the relative amount of copaene. This sesquiterpene, when added to crushed cantaloupe melon (0.1 mg g −1 ), inhibited microbial growth in the fruit over a period of 24 h at 20 • C. Cis-and trans-ocimene were present in the fruit but their production was not photo-induced by UV irradiation. Ocimene, however, was a potent antimicrobial agent that killed microorganisms when added to the crushed fruit and stored at 20 • C for 24 h. The results indicate that sesquiterpene phytoalexins could contribute to the defense mechanism in wounded pineapple tissue.

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Section: Resultsmentioning

confidence: 99%

Storage and ultraviolet‐induced tissue stress effects on fresh‐cut pineapple

Lamikanra

Richard

2004

J Sci Food Agric

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“…Both chemicals were major components in the hydrocarbons. Gholap and Bandyopadhyay (1977) reported that hydrocarbon terpenes such as myrcene and (Z)-␤-ocimene were responsible for the green aroma of the fresh Indian mango, Alphonso and Batali cultivars. However, we detected the hydrocarbons at low concentrations in the oil.…”

Section: Resultsmentioning

confidence: 99%

“…Recently, antioxidant compounds in mango peel fibres were reported to have beneficial effects on health in high-dietary-fibre diets (Larrauri et al, 1997). Gholap and Bandyopadhyay (1977) studied on the volatiles in the latex of green raw mango. Utilization of mango peels for industrial purpose (Rashad et al, 1990) must be encouraged more than before.…”

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confidence: 99%

The Volatile Constituents in the Peel and Pulp of a Green Thai Mango, Khieo Sawoei Cultivar(Mangifera indica L.).

Tamura

Boonbumrung

Yoshizawa

et al. 2001

FSTR

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The essential oil in the peel and pulp of a popular green Thai mango, Khieo Sawoei cultivar (Mangifera indica L.) has been characterized by means of the odor thresholds. ␥-Terpinene, (E)-␤-ocimene, (E)-2-hexenal, hexanal, and (Z)-3-hexen-1-ol were the major components. These major components differed from those of African mangoes, Florida mangoes, Indian mangoes and yellow Thai mangoes. The volatile oils from the pulp and the peel showed a high similarity of the volatile components in both sites. Odor unit values (U o ) of volatile components in both parts let us find out the aroma potent components in the Khieo Sawoei mango. Thus, nine compounds: hexanal (U o ‫)981؍‬ and (E)-2-hexenal (U o ‫)231؍‬ in the pulp showed higher U o values (more than 1), while sixteen compounds: 2,4-decadienal ( Keywords: Mangifera indica L., Thai mango, Khieo Sawoei cultivar, peel oils, pulp oils, odor spectrum value, odor unit A number of volatile components from several kinds of mango fruits have been identified in past decades (Schreier & Idstein 1984;MacLeod & Snyder 1988b;Shibamoto & Tang, 1990). New techniques such as headspace analysis (Malundo et al., 1997;Vodovotz et al., 1993) and measurement of bound aroma compounds (e.g. glycosides; Adedeji et al., 1992) have been applied for the isolation and characterization of volatiles. In these various varieties, there is considerable variation in volatile composition and aroma quality. However, few studies concerning the volatiles in Thai mangoes have appeared in the literature. Recently, antioxidant compounds in mango peel fibres were reported to have beneficial effects on health in high-dietary-fibre diets (Larrauri et al., 1997). Gholap and Bandyopadhyay (1977) studied on the volatiles in the latex of green raw mango. Utilization of mango peels for industrial purpose (Rashad et al., 1990) must be encouraged more than before. Therefore, we demonstrated the possibility of utilization of the peel oils to improve the aroma quality of processed Thai mangoes.In Thailand, green mangoes are consumed in significant quantities as well as the yellow mangoes at the mature stage. Keaw species is the major greenish cultivar used for processing; Khieo Sawoei cultivar is a high quality cultivar for matured green mangoes in Thai markets. We have not found any papers reporting studies on the volatile compositions and aroma profiles of green mangoes. This paper deals with the identification and characterization of volatile components in a green Thai mango, Khieo Sawoei mango using odor unit values and odor spectrum values of the volatile components in the peel and the pulp. Materials and MethodsMaterials The Khieo Sawoei mangoes used in this study were obtained from a local market in Bangkok, Thailand in November 1996 and May 1997. This fruit can be harvested all year long in Thailand. The fresh fruits were frozen quickly at Ϫ20˚C and then transferred to Japan, where they were peeled and sliced. Finally, the fruit pulp was removed from the stone. The peel and the pulp were kept in a freezing room ...

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“…High vacuum distillation (HVD). High vacuum distillation was carried out according to the procedure reported in literature (Bandyopadhyay, Gholap, & Sreenivasan, 1973;Gholap & Bandyopadhyay, 1977). Cut ash gourd (200 g) was frozen in liquid nitrogen before use.…”

Section: Methodsmentioning

confidence: 99%