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Preliminary studies on the preparation of odour concentrates and identification of odorous ingredients in mango and guava.

Pattabhiraman, T. R. and Rao, P. and Sastry, L. V. L. (1968) Preliminary studies on the preparation of odour concentrates and identification of odorous ingredients in mango and guava. Perfumery and Essential Oil Record, 59 (10). 733-36, 8 ref..

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Abstract

Pulps of (i) ripe mangoes of the Badami variety and (ii) ripe guavas were stored at 0 degree F and 35 degree F, the latter being heat treated to inactivate the enzymes, and extracted with different organic solvents. Diethyl ether and chloroform were found to be the best extractants of the odorous principles of (i) and (ii). Removal of solvents at room temp. did not adversely affect (i) aroma while evaporation of the solvents on a boiling water bath resulted in a total loss of odour, indicating that the odoriferous principles of (i) were thermo-labile. Removal of solvents, even by evaporation did not seem to have any adverse effect on (ii) aroma. Separation of odoriferous principles in the concentrates of the 2 solvents was attempted using column, thin layer and gas-liquid chromatography. Carotenoids present in (i) concentrates seemed to modify the aroma. (ii) aroma may be attributed mainly to carbonyl compounds.

Item Type: Article
Uncontrolled Keywords: EXTRACTION-; /Extraction/ of /mango; guava/ odour; MANGOES-; /Extraction ; identification/ of /mango/ odour; GUAVA-; /Extraction ; identification/ of /guava/ odour; SMELL-; /Extraction ; identification/ of /mango; guava/ odour
Subjects: 600 Technology > 08 Food technology > 15 Flavour/Fragrance/Perfumes
600 Technology > 08 Food technology > 24 Fruits
Divisions: Sensory Science
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 21 Mar 2014 09:57
Last Modified: 17 Oct 2018 08:49
URI: http://ir.cftri.com/id/eprint/7414

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