Volatile Components of the Essential Oils in the Pulp of Four Yellow Mangoes (Mangifera indica L.) in Thailand

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概要

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• The composition of essential oil from yellow Thai mangoes, Keaw cultivars and other yellow Thai mango cultivars (Ok-rong, Nam Dorkmai and Choak Anand) was analyzed by GC and GC-MS. Yellow Keaw mangoes contained terpinolene as the main volatile, and (Z)-3-hexen-1-ol, 2,5-dimethyl-4-methoxy-3-(2H)-furanone and (E)-2-hexenal as the major oxygenated compounds. Ok-rong and Choak Anand mangoes possessed a similar compositional pattern of volatile components to that of the yellow Keaw cultivar. The volatile composition of those mangoes showed a similar pattern to those of other cultivars such as Sri Lanka mangoes and Philippine mango but far from Indian mangoes. Nam Dorkmai cultivar having β-caryophyllene as the main volatile showed a unique compositional pattern of volatiles.

• 社団法人　日本食品科学工学会の論文
• 2000-02-01

著者

• BOONBUMRUNG Sumitra

  Department of Biochemistry and Food Science, Kagawa Universitry

• TAMURA Hirotoshi

  Department of Biochemistry and Food Science, Kagawa Universitry

• YOSHIZAWA Takumi

  Department of Biochemistry and Food Science, Kagawa Universitry

• VARANYANOND Warunee

  Institute of Food Research and Product Development, Kasetsart University

• Yoshizawa Takumi

  Department Of Biochemistry And Food Science Faculty Of Agriculture Kagawa University

• Tamura Hirotoshi

  Department Of Biochemistry And Food Science Faculty Of Agriculture Kagawa University

• Varanyanond Warunee

  Institute Of Food Research And Product Development Kasetsart University

• Boonbumrung Sumitra

  Department Of Biochemistry And Food Science Kagawa Universitry

• Yoshizawa T

  Kagawa Univ. Kagawa Jpn

• Varanyanond W

  Institute Of Food Research And Product Development Kasetsart University

• Yoshizawa T

  Department Of Biochemistry And Food Science Faculty Of Agriculture Kagawa University

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