Characterization of Glycosidically Bound Aroma Compounds in the African Mango (Mangifera Indica L.)

Jide Adedeji, Ho Chi-Tang, Thomas G. Hartman, J. Lech

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36 Scopus citations

Abstract

Glycosidically bound volatile constituents of the African mango (Mangifera indica) were characterized. Isolation and separation of components were accomplished by adsorption on a nonionic resin Amberlite XAD-2 by column chromatography and elution by various selective solvents. Aglycons from the volatile components from the glycosidically bound fraction were released by enzymatic hydrolysis with almond β-glycosidase. Volatile components from the glycosidically bound fraction were analyzed by gas chromatography (GC), and gas chromatography-mass spectrometry (GC-MS). A total of 33 compounds were reported in the glycosidically bound fraction including 8 monoterpene alcohols, 5 aldehydes, 4 acids, 7 esters, and 5 C13 norisoprenoids.

Original languageEnglish (US)
Pages (from-to)659-661
Number of pages3
JournalJournal of agricultural and food chemistry
Volume40
Issue number4
DOIs
StatePublished - Apr 1 1992

All Science Journal Classification (ASJC) codes

  • Chemistry(all)
  • Agricultural and Biological Sciences(all)

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