Aroma volatile constituents of Colombian varieties of mango (Mangifera indica L.)

Flavour and Fragrance Journal

Volumn 22, Issue 5, 2007, Pages 401-406

  Quijano, Clara E ^a   Salamanca, Guillermo ^b   Pino, Jorge A ^c  

^a UNIVERSIDAD DE LOS ANDES   (Colombia)

^b UNIVERSIDAD DEL TOLIMA   (Colombia)

^c Inst Invest la Indust Alimenticia   (Cuba)

Author keywords

Aroma; GC MS; Mango; Volatile compounds

Indexed keywords

CHEMICAL ANALYSIS; DISTILLATION; EXTRACTION; FRAGRANCES; FRUITS; GAS CHROMATOGRAPHY; MASS SPECTROMETRY;

AROMA VOLATILE; TERPENE HYDROCARBON;

VOLATILE ORGANIC COMPOUNDS;

2 HEXENAL; 3 CARENE; ALPHA PHELLANDRENE; BENZALDEHYDE; BENZOPHENONE; BETA ELEMENE; BUTYRIC ACID; CAMPHENE; CARYOPHYLLENE OXIDE; COPAENE; DECANOIC ACID; FURFURAL; HEXANAL; HUMULENE; LIMONENE; MYRCENE; MYRISTIC ACID; NONANOIC ACID; PALMITIC ACID; PARA CYMENE; PHENETHYL ALCOHOL; PINENE; STEARIC ACID; TERPENE DERIVATIVE; TERPINEN 4 OL; TERPINEOL; TERPINOLENE; VERBENONE; VOLATILE AGENT;

AROMA; ARTICLE; COLOMBIA; CONCENTRATION (PARAMETERS); CONTROLLED STUDY; DISTILLATION; EXTRACTION; FOOD ANALYSIS; FOOD COMPOSITION; GAS CHROMATOGRAPHY; MANGO; MASS SPECTROMETRY; NONHUMAN; QUALITATIVE ANALYSIS; QUANTITATIVE ANALYSIS;

MANGIFERA INDICA;

EID: 34548702004     PISSN: 08825734     EISSN: 10991026     Source Type: Journal    
DOI: 10.1002/ffj.1812     Document Type: Article

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