Contribution of volatile compounds to mango (Mangifera indica L.) aroma

被引：249
|
作者：
Pino, JA
Mesa, J
机构：
[1] Food Ind Res Inst, Havana 19200, Cuba
[2] Empresa Helados Coppelia, Havana, Cuba
来源：
FLAVOUR AND FRAGRANCE JOURNAL | 2006年 / 21卷 / 02期
关键词：
volatiles; mango; aroma; odour activity values;
D O I：
10.1002/ffj.1703
中图分类号：
O69 [应用化学];
学科分类号：
081704 ;
摘要：
Consideration of the odour detection thresholds of mango volatile compounds and their concentrations in the fruit (odour activity values) in 20 cultivars indicated that the compounds potentially most important to mango aroma include ethyl-2-methylpropanoate, ethyl butanoate, (E,Z)-2,6-nonadienal, (E)-2-nonenal, methyl benzoate, (E)-beta-ionone, decanal and 2,5-dimethyl-4-methoxy-3(2H)-furanone. Numerous other volatiles have odor activity values greater than I and also may make a contribution. Sensory studies are needed to determine the volatiles truly defining mango aroma. Copyright (c) 2006 John Wiley & Sons, Ltd.
引用
收藏
页码：207 / 213
页数：7
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