Pino Jorge A, Mesa Judith, Muñoz Yamilie, Martí M Pilar, Marbot Rolando
Instituto de Investigaciones para la Industria Alimenticia, Carretera del Guatao km 3/, La Habana 19200, Cuba.
J Agric Food Chem. 2005 Mar 23;53(6):2213-23. doi: 10.1021/jf0402633.
The volatile components of 20 mango cultivars were investigated by means of simultaneous distillation-extraction, GC, and GC-MS. Three hundred and seventy-two compounds were identified, of which 180 were found for the first time in mango fruit. The total concentration of volatiles was approximately 18-123 mg/kg of fresh fruit. Terpene hydrocarbons were the major volatiles of all cultivars, the dominant terpenes being delta-3-carene (cvs. Haden, Manga amarilla, Macho, Manga blanca, San Diego, Manzano, Smith, Florida, Keitt, and Kent), limonene (cvs. Delicioso, Super Haden, Ordonez, Filipino, and La Paz), both terpenes (cv. Delicia), terpinolene (cvs. Obispo, Corazon, and Huevo de toro), and alpha-phellandrene (cv. Minin). Other qualitative and quantitative differences among the cultivars could be demonstrated.
采用同时蒸馏萃取法、气相色谱法（GC）和气相色谱-质谱联用法（GC-MS）对20个芒果品种的挥发性成分进行了研究。共鉴定出372种化合物，其中有180种是首次在芒果果实中发现。挥发性成分的总浓度约为每千克新鲜果实18 - 123毫克。萜烯类碳氢化合物是所有品种的主要挥发性成分，主要的萜烯包括δ-3-蒈烯（哈顿、黄芒、马乔、白芒、圣地亚哥、曼萨诺、史密斯、佛罗里达、凯特和肯特品种）、柠檬烯（美味、超级哈顿、奥尔多涅斯、菲律宾和拉巴斯品种）、两种萜烯都有（美味品种）、萜品油烯（主教、科拉松和牛卵品种）以及α-水芹烯（米宁品种）。还可以证明各品种之间存在其他定性和定量差异。
