Comparison of Free and Glycosidically Linked Volatile Components from Polyembryonic and Monoembryonic Mango (Mangifera indica L.) Cultivars

Journal of Agricultural and Food Chemistry

Volumn 46, Issue 3, 1998, Pages 1094-1100

  Ollé, Didier ^a   Baumes, Raymond L ^b   Bayonove, Claude L ^b   Lozano, Yves F ^a   Sznaper, Clara ^a   Brillouet, Jean Marc ^b  

^a CIRAD   (France)

^b CEMAGREF   (France)

Author keywords

Mangifera indica L.; Mango; Monoembryonic cultivars; Polyembryonic cultivars; Volatile

Indexed keywords

MANGIFERA INDICA;

EID: 0001220803     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf9705781     Document Type: Article

References (46)

1. Ackerman, L. G. J.; Torline, P. A. Volatile components in the headspace of eight mango cultivars. Lebens. Wiss. Technol. 1984, 17, 339-341.
2. Adams, R. P. Ion trap mass spectra of compounds. In Identification of Essential Oils by Ion Trap Mass Spectroscopy; Academic Press: San Diego, CA, 1989; pp 29-280.
3. Adedeji, J.; Hartman, T. G.; Lech, J.; Ho, C.-T. Characterization of glycosidically bound aroma compounds in the African mango (Mangifera indica L.). J. Agric. Food Chem. 1992, 40, 659-661.
4. Aina, J. O. Physicochemical changes in African mango (Irv-ingia gabonensis) during normal storage ripening. Food Chem. 1990, 36, 205-212.
5. Anonymous. Mangoes. In FAO Production Yearbook; 1995; Vol. 49, pp 164-165.
6. Arctander, S. Car-3-ene. In Perfume and Flavor Chemicals I; Steffen Arctander Publisher: Montclair, NJ, 1969a; Monograph 570.
7. Arctander, S. Ocimene. In Perfume and Flavor Chemicals II; Steffen Arctander Publisher: Montclair, NJ, 1969b; Monograph 2388.
8. Bartley, J. P.; Schwede, A. Volatile flavor components in the headspace of the Australian or Bowen mango. J. Food Sci. 1987, 52, 353-355.
9. Belingheri, L.; Gleizes, M.; Pauly, G.; Carde, J. P.; Marpeau, A. Isolation of cell compartments involved in the biosynthesis of lower terpenoids of Citrofortunella mitis fruits. In Biological Role of Plant Lipids; Biacs, P. A., Gruiz, K., Kremmer, T., Eds.; Akadémiai Kiado Budapest and Plenum Publishing: New York, 1989; pp 303-308.
10. Diaz, N. A preliminary study on the flavor and aroma components of four mango varieties, J. Agric. Univ. Puerto Rico 1980, 64, 4357-4362.
11. Engel, K.-H,; Tressl, R. Studies on the volatile components of two mango varieties. J, Agric. Food Chem. 1983a, 31, 796-801.
12. Engel, K.-H,; Tressl, R. Formation of aroma components from nonvolatile precursors in passion fruit. J. Agric. Food Chem. 1983b, 31, 998-1002.
13. Gholap, A. S.; Bandyopadhyay, C, Comparative assessment of aromatic principles of ripe Alphonso and Langra mango. J. Food Sci. Technol. (India) 1975, 12, 262-263.
14. Gholap, A. S.; Bandyopadhyay, C. Characterization of green aroma of raw mango (Mangifera indica L.). J. Sci. Food Agric. 1977, 28, 885-888.
15. Gleizes, M.; Carde, J.-P.; Pauly, G.; Bernard-Dagan. C. In vivo formation of sesquiterpene hydrocarbons in the endoplasmic reticulum of pine. Plant Sci. Lett. 1980, 20, 79-90.
16. Gunata, Y. Z.; Bayonove, C.; Baumes, R. L.; Cordonnier, R. E. The aroma of grapes. I. Extraction and determination of free and glycosidically bound fractions of some grape aroma components. J. Chromatogr. 1985, 331, 83-90.
17. Hirata, T.; Ikeda, Y: Izumi, S.; Shimoda, K.; Hamada, H.; Kawamura, T. Introduction of oxygenated functional groups into 3-carene and 2-pinene by cultured celle. Photochemistry 1994,37,401-403.
18. Humpf, H.-U.; Schreier, P. Bound aroma compounds from the fruit and the leaves of blackberry (Rubus laciniata L.). J. Agric. Food Chem. 1991, 39, 1830-1832.
19. Hunter, G. L. K.; Bucek, W. A.; Radford, T. Volatile components of canned Alphonso mango. J. Food Sci 1974, 39 900-903.
20. Idstein, H.; Schreier, P. Volatile constituents of Alphonso mango (Mangifera indica). Phytochemistry 1985,24, 2313-2316.
21. Jennings, W.; Shibamoto, T. Retention indices in increasing order on polyethylene glycol Carbowax 20M. In Qualitative Analysis of Flavor and Fragrance Volatiles by Glass Capillary Gas Chromatography; Academic Press: New York, 1980; pp 86-113.
22. Koulibaly, A.; Sakho, M.; Crouzet, J. Variability of free and bound volatile terpenic compounds in mango. Lebensm. Wiss. Technol. 1992, 25, 374-379.
23. Le Quere, J.-L.; Latrasse, A. Composition of the essential oils of blackcurrant buds (Ribes nigrum L.). J. Agric. Food Chem. 1990, 38, 3-10.
24. MacLeod, A. J.; Gonzalez de Troconis, N. Volatile flavor components of mango fruit. Phytochemistry 1982,21, 2523-2526.
25. MacLeod, A. J.; Pieris, N. M. Comparison of the volatile components of some mango cultivars. Phytochemistry 1984, 23, 361-366.
26. MacLeod, A. J.; Snyder, C. H. Volatile components of two cultivars of mango from Florida. J. Agric. Food Chem. 1985, 33, 380-384.
27. MacLeod, A. J.; Snyder, C. H. Volatile components of mango preserved by deep freezing. J. Agric. Food Chem. 1988, 36 137-139.
28. MacLeod, A. J.; MacLeod, G.; Snyder, C. H. Volatile aroma constituents of mango (cv Kensington). Phytochemistry 1988, 27, 2189-2193.
29. Medlicott, A. P.; Semple, A. J.; Thompson, A. J.; Blackbourne, H. R.; Thompson, A. K. Measurement of colour changes in ripening bananas and mangoes by instrumental, chemical and visual assessments. Trop. Agric. 1992, 69, 161-166.
30. Ollé, D.; Lozano, Y. F.; Brillouet, J.-M. Isolation and characterization of soluble polysaccharides and insoluble cell wall material of the pulp from four mango (Mangifera indica L.) cultivars. J. Agric. Food Chem. 1996, 44, 2658-2662.
31. Ollé, D.; Baron, A.; Lozano, Y. F.; Sznaper, C.; Baumes, R.; Bayonove, C.; Brillouet, J.-M. Microfiltration and reverse osmosis affect recovery of mango puree flavor compounds J. Food Sci. 1997, 62, 1116-1119.
32. Pabst, A.; Barron, D.; Etiévant, P.; Schreier, P. Studies on the enzymatic hydrolysis of bound aroma constituents from raspberry fruit pulp. J. Agric. Food Chem. 1991, 39, 173-175.
33. Pickenhagen, W.; Velluz, A.; Passerat, J.-P.; Ohloff, G. Estimation of 2,5-dimethyl-4-hydroxy-3(2H)-furanone (Furaneol) in cultivated and wild strawberries, pineapples and mangoes. J. Sci. Food Agric. 1981, 32, 1132-1134.
34. Pino, J.; Rosado, A.; Sanchez, R. Volatile components of three cultivars of mango from Cuba Nahrung 1989,33, 709-715.
35. Purseglove, J. W. Anacardiaceae. In Tropical Crops Dicotyledons; Longman Group: London, U.K., 1974; pp 18-32.
36. Pyysalo, T.; Suihko, M.; Honkanen, E. Odor thresholds of the major volatiles identified in cloudberry (Rubus chamaemorus L.) and artic bramble (Rubus articus L.). Lebensm. Wiss. Technol. 1977, 10, 36-39.
37. Sakho, M.; Crouzet, J.; Seck, S. Evolution des composés volatils de la mangue au cours du chauffage (Evolution and composition of mango volatiles during heating). Lebensm. Wiss. Technol. 1985, 18, 89-93.
38. Sakho, M.; Chassagne, D.; Crouzet, J. African mango glycosidically bound volatile compounds. J. Agric. Food Chem. 1997, 45, 883-888.
39. Schreier, V. P.; Idstein, H. Untersuchungen über die AromastOffzusammensetzung enzymatisch verflüssigter Guava (Psidium guajava, L.) - und Mango (Mangifera indica, L., var. Alphonso) - Fruchtpulpen (Examination of the composition of aroma substances of liquefied guava and mango fruit pulp). Dtsch. Lebensmittel.-Rundsch. 1984, 80, 335-340.
40. Schwab, W.; Mahr, C.; Schreier, P. Studies on the enzymic hydrolysis of bound aroma components from Carica papaya fruit. J. Agric. Food Chem. 1989, 37, 1009-1012.
41. Tesseire, P. Les grandes voies de synthèse des terpénoïdes aliphatiques. In Progress in Terpene Chemistry; Jourdain, D., Ed.; Editions Frontières: Gif sur Yvette, France, 1986; pp 1-39.
42. TNO. Mango (Mangifera indica) (105). In Volatile Compounds in Food. Qualitative and Quantitative Data; Nijssen, L. M., Visscher, C. A., Maarse, H., Willemsens, L. C., Boelens, M. H., Eds.; TNO Nutrition and Food Research Institute: Zeist, The Netherlands; 1996; pp 1-10.
43. Tressl, R.; Engel, K.-H.; Kossa, M.; Köppler, H. Characterization of tricyclic sesquiterpenes in hop (Humulus lupulus, var. Hersbrucker Spät). J. Agric. Food Chem. 1983,31, 892-897.
44. Voirin, S. G.; Baumes, R. L.; Gunata, Y. Z.; Bitteur, S. M.; Bayonove, C. L. Analytical methods for monoterpene glycosides in grape and wine. I. XAD-2 extraction and gas chromatographic-mass spectrometric determination of synthetic glycosides. J. Chromatogr. 1992, 590, 313-328.
45. Winterhalter, P. Bound terpenoids in the juice of the purple passion fruit (Passiflora edulis Sims). J. Agric. Food Chem. 1990, 38, 452-455.
46. Winterhalter, P. Fruits IV. In Volatile Compounds in Foods and Beverages; Maarse, H., Ed.; Dekker: New York, 1991; pp 389-409.