[feed] Atom [feed] RSS 1.0 [feed] RSS 2.0

Characterization of aroma components of sap from di�erent 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 di�erent Indian mango varieties. Phytochemistry, 52. pp. 891-894.

[img] PDF
Phytochemistry_52_(1999)_891-894.pdf
Restricted to Registered users only

Download (109kB)

Abstract

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: Plantation Products Spices and Flavour Technology
Dept. of Biochemistry
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 24 Sep 2007 11:04
Last Modified: 28 Dec 2011 09:30
URI: http://ir.cftri.com/id/eprint/1425

Actions (login required)

View Item View Item