Characterization of glycosidically bound aroma compounds in the African mango (Mangifera indica L.)

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 vola...

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Veröffentlicht in:	Journal of agricultural and food chemistry 1992-04, Vol.40 (4), p.659-661
Hauptverfasser:	Adedeji, Jide, Hartman, Thomas G, Lech, J, Ho, Chi Tang
Format:	Artikel
Sprache:	eng
Schlagworte:	Biological and medical sciences COMPOSE DE LA FLAVEUR COMPOSE VOLATIL COMPUESTO VOLATIL COMPUESTOS DEL SABOR Food industries Fruit and vegetable industries Fundamental and applied biological sciences. Psychology GLICOSIDOS GLYCOSIDE MANGO MANGUE ODEUR OLOR
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container_end_page	661
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container_title	Journal of agricultural and food chemistry
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creator	Adedeji, Jide Hartman, Thomas G Lech, J Ho, Chi Tang
description	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 glycesidically bound fraction were released by enzymatic hydrolysis with almond beta-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
doi_str_mv	10.1021/jf00016a028
format	Article
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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 glycesidically bound fraction were released by enzymatic hydrolysis with almond beta-glycosidase. Volatile components from the glycosidically bound fraction were analyzed by gas chromatography (GC), and gas chromatography-mass spectrometry (GC-MS). 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Agric. Food Chem</addtitle><description>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 glycesidically bound fraction were released by enzymatic hydrolysis with almond beta-glycosidase. Volatile components from the glycosidically bound fraction were analyzed by gas chromatography (GC), and gas chromatography-mass spectrometry (GC-MS). 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Agric. Food Chem</addtitle><date>1992-04-01</date><risdate>1992</risdate><volume>40</volume><issue>4</issue><spage>659</spage><epage>661</epage><pages>659-661</pages><issn>0021-8561</issn><eissn>1520-5118</eissn><coden>JAFCAU</coden><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 glycesidically bound fraction were released by enzymatic hydrolysis with almond beta-glycosidase. Volatile components from the glycosidically bound fraction were analyzed by gas chromatography (GC), and gas chromatography-mass spectrometry (GC-MS). 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source	American Chemical Society Journals
subjects	Biological and medical sciences COMPOSE DE LA FLAVEUR COMPOSE VOLATIL COMPUESTO VOLATIL COMPUESTOS DEL SABOR Food industries Fruit and vegetable industries Fundamental and applied biological sciences. Psychology GLICOSIDOS GLYCOSIDE MANGO MANGUE ODEUR OLOR
title	Characterization of glycosidically bound aroma compounds in the African mango (Mangifera indica L.)
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