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Characterization of aroma components of sap from different Indian mango varieties

Saby John, K. and Jagan Mohan Rao, L. and Bhat, S. G. and Prasada Rao, U. J. S. (1999) Characterization of aroma components of sap from different Indian mango varieties. Phytochemistry, 52. pp. 891-894.

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Saps (latex) from seven Indian mango varieties were collected immediately after destalking the mature fruit. The amount of sap so collected varied from variety to variety. Sap was separable into two phases, aqueous and nonaqueous, and their ratio was different for each variety. GC-MS analysis of the nonaqueous phase of saps revealed that they mainly consisted of mono-terpenes viz, b-myrcene, trans-/cis-ocimene and limonene being major. There were however, differences in the composition and concentrations of these terpenoid compounds.

Item Type: Article
Uncontrolled Keywords: Mangifera indica; Anacardiaceae; Mango sap; Nonaqueous phase of sap; Aroma components; Terpenes
Subjects: 600 Technology > 08 Food technology > 24 Fruits > 06 Mango
500 Natural Sciences and Mathematics > 04 Chemistry and Allied Sciences > 33 Terpenoids Chemistry
Divisions: Dept. of Biochemistry
Plantation Products Spices and Flavour Technology
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 24 Sep 2007 11:04
Last Modified: 05 Oct 2018 08:21
URI: http://ir.cftri.com/id/eprint/1425

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