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GC-MS ANALYSIS OF AROMA COMPOUNDS OF THREE MANGO CULTIVARS

Sun Guang-ming

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Abstract

The volatile compounds of Deshehari,Carabo and Keitt mango at the fully ripe stage were extracted by headspace solid-phase micro-extraction (HP-SPME) and analyzed by Gas Chromatogram/Mass Spectrum (GC-MSD).The results showed that there were 22 aroma constituents in Deshehari mango,and αTerpinolene ,δ-3-Carene andα-Humulene were the main constituents. And there were 19 aroma constituents in the Carabo mango,α-Terpinolene,α-Selinene and δ-3-Carene were the main aroma constituents. There were 12 constituents in Keitt mango,δ-3-Carene,trans-caryophyllene and 1R-α-pinene were the main aroma constituents. Those were the main componuds of some flavours and drugs.

About this research paper

What this paper is about

The volatile compounds of Deshehari,Carabo and Keitt mango at the fully ripe stage were extracted by headspace solid-phase micro-extraction (HP-SPME) and analyzed by Gas Chromatogram/Mass Spectrum (GC-MSD).The results showed that there were 22 aroma constituents in Deshehari mango,and αTerpinolene ,δ-3-Carene andα-Humulene were the main constituents. And there were 19 aroma constituents in the Carabo mango,α-Terpinolene,α-Selinene and δ-3-Carene were the main aroma constituents. There were 12 constituents in Keitt mango,δ-3-Carene,trans-caryophyllene and 1R-α-pinene were the main aroma constituents. Those were the main componuds of some flavours and drugs.

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Available abstract

The volatile compounds of Deshehari,Carabo and Keitt mango at the fully ripe stage were extracted by headspace solid-phase micro-extraction (HP-SPME) and analyzed by Gas Chromatogram/Mass Spectrum (GC-MSD).The results showed that there were 22 aroma constituents in Deshehari mango,and αTerpinolene ,δ-3-Carene andα-Humulene were the main constituents. And there were 19 aroma constituents in the Carabo mango,α-Terpinolene,α-Selinene and δ-3-Carene were the main aroma constituents. There were 12 constituents in Keitt mango,δ-3-Carene,trans-caryophyllene and 1R-α-pinene were the main aroma constituents. Those were the main componuds of some flavours and drugs.

Key concepts: Aroma, Chemistry, Gas chromatography–mass spectrometry, Solid-phase microextraction, Extraction (chemistry), Cultivar, Chemical constituents, Horticulture

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