Volatile Flavor Components in the Headspace of the Australian or “Bowen” Mango
Volatile Flavor Components in the Headspace of the Australian or “Bowen” Mango
复制标题
澳大利亚或“鲍文”芒果顶部空间的挥发性风味成分
DOI：
10.1111/j.1365-2621.1987.tb06611.x
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发表时间：
1987
期刊：
影响因子：
--
通讯作者：
A. Schwede
中科院分区：
文献类型：
--
作者：
J. Bartley;A. Schwede
用Tenax-GC浓缩顶空气相色谱分离了“波文”芒果(芒果、肯辛顿骄傲)的挥发性成分。成熟果实的主要成分是丁酸乙酯和松油烯，但也有少量的其他酯和萜烯。用同时蒸馏-萃取法分离挥发性成分时，酯类物质的浓度显著降低，因此，此法不如顶空气相法有用。当果实在储藏过程中成熟时，丁酸乙酯的浓度会降低，而高级酯的浓度会增加。
The volatile constituents of the “Bowen” mango (Mangifera indica, Kensington Pride) have been isolated by concentration of the head-space vapors on Tenax-GC. The major components in the ripe fruit are ethyl butanoate and terpinolene, although a number of other esters and terpenes are present in smaller amounts. The concentration of esters was markedly decreased when the volatile constituents were isolated by simultaneous distillation-extraction and the method is, therefore, considered to be less useful than headspace concentration. As the fruit is allowed to ripen on storage the concentration of ethyl butanoate decreases accompanied by an increase in the concentration of higher esters.