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

Química Nova

Embrapa Semi-Árido, Petrolina, Brasil¹  Canuto, Kirley Marques¹  Embrapa Agroindústria Tropical, Fortaleza, Brasil¹  Souza Neto, Manoel Alves de¹  Garruti, Deborah dos Santos¹ 

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 the maturation stages on the volatile chemical composition of mango fruit cv. Tommy Atkins, cultivated in São Francisco Valley, was investigated using SPME. GC/MS and GC-FID analysis allowed the identification of 32 compounds, consisting mainly of monoterpenes. δ-3-Carene was the major component in all the stages, while α-terpinolene, trans-β-caryophyllene e α-pinene succeded each other as the second most abundant constituent, during the ripening. The aroma of the ripe fruit was characterized by presence of short-chain ethyl esters (C2-C6), whereas the green mango contained the highest concentration of δ-3-carene. Furthermore, some terpenes were detected exclusively at one of the stages.

【 授权许可】

Unknown