2009•Hainan Yixueyuan xuebaoRequires access

Determination of aroma components of mango by SPME coupled with GC-MS

YU Yue-sheng

Abstract

Objective:Aroma components of mango were investigated.Method:The technology of solid-phase microextraction(SPME) coupled with gas chromatography and mass spectrometry(GC/MS) method was used for determining and analyzing aroma components in mango.Result:9 components were identified,and major constituents terpinolene(80.68%),delta-3-carene(8.28%) and alpha-terpipene(3.18%) were understood in our this work.Conclusion:Main aroma components of mango are olefin compounds.

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Key concepts: Aroma, Solid-phase microextraction, Gas chromatography–mass spectrometry, Chromatography, Mass spectrometry, Medicine, Food science, Chemistry