Volatile chemical composition of mango fruit 'Tommy Atkins', cultivated in São Francisco Valley, at different stages of maturity

Quimica nova

Souza Neto, Manoel Alves de¹  Garruti, Deborah dos Santos¹  Canuto, Kirley Marques² 

[1] Embrapa Agroindústria Tropical, Fortaleza, Brasil;Embrapa Semi-Árido, Petrolina, Brasil

关键词: mango;    volatile compounds;    SPME.;   

DOI  :  10.1590/S0100-40422009000900027

学科分类：化学（综合）

来源: Sociedade Brasileira de Quimica

【 摘 要 】

The effect of thematuration stages on the volatile chemical composition of mango fruit cv. TommyAtkins, cultivated in São Francisco Valley, was investigated using SPME.GC/MS and GC-FID analysis allowed the identification of 32 compounds, consistingmainly of monoterpenes. δ-3-Carenewas the major component in all the stages, while α-terpinolene,trans-β-caryophyllenee α-pinenesucceded each other as the second most abundant constituent, during the ripening.The aroma of the ripe fruit was characterized by presence of short-chain ethylesters (C2-C6), whereas the green mango contained thehighest concentration of δ-3-carene.Furthermore, some terpenes were detected exclusively at one of the stages.

【 授权许可】

CC BY