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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