Volatile Components of the Essential Oils in the Pulp of Four Yellow Mangoes (Mangifera indica L.) in Thailand

この論文にアクセスする

この論文をさがす

著者

抄録

The composition of essential oil from yellow Thai mangoes, Keaw cultivars and other yellow Thai mango cultivars (Ok-rong, Nam Dorkmai and Choak Anand) was analyzed by GC and GC-MS. Yellow Keaw mangoes contained terpinolene as the main volatile, and (<I>Z</I>)-3-hexen-1-ol, 2,5-dimethyl-4-methoxy-3-(2<I>H</I>)-furanone and (<I>E</I>)-2-hexenal as the major oxygenated compounds. Ok-rong and Choak Anand mangoes possessed a similar compositional pattern of volatile components to that of the yellow Keaw cultivar. The volatile composition of those mangoes showed a similar pattern to those of other cultivars such as Sri Lanka mangoes and Philippine mango but far from Indian mangoes. Nam Dorkmai cultivar having β-caryophyllene as the main volatile showed a unique compositional pattern of volatiles.

収録刊行物

  • Food science and technology research

    Food science and technology research 6(1), 68-73, 2000-02-01

    Japanese Society for Food Science and Technology

参考文献:  19件中 1-19件 を表示

被引用文献:  2件中 1-2件 を表示

各種コード

  • NII論文ID(NAID)
    10013007934
  • NII書誌ID(NCID)
    AA11320122
  • 本文言語コード
    ENG
  • 資料種別
    ART
  • ISSN
    13446606
  • データ提供元
    CJP書誌  CJP引用  J-STAGE 
ページトップへ