J. Agric. Food Chem. 1997, 45, 2187−2194
2187
Method for the Rapid Headspace Analysis of Mango (Mangifera indica L.) Homogenate Volatile Constituents and Factors Affecting Quantitative Results Therese M. M. Malundo,† Elizabeth A. Baldwin,*,‡ Manuel G. Moshonas,‡ Robert A. Baker,‡ and Robert L. Shewfelt§ United States Distilled Products, 1607 South 12th Street, Princeton, Minnesota 55371, U.S. Citrus and Subtropical Products Laboratory, South Atlantic Area, Agricultural Research Service, U.S. Department of Agriculture, P.O. Box 1909, Winter Haven, Florida 33881, and Center for Food Safety and Quality Enhancement, University of Georgia Experiment Station, Griffin, Georgia 30223-1797
A rapid GC method was developed to analyze the headspace composition of cultivar Kent, Keitt, and Tommy Atkins mango homogenates. Factors affecting quantitative results were also studied. Of the 13 volatile compounds identified, 9 were terpene hydrocarbons: R-pinene, β-pinene, 3-carene, myrcene, limonene, p-cymene, terpinolene, R-copaene, and caryophyllene. Volatile concentrations were quantified using peak height calibration curves (peak height vs concentration). Linear relationships were derived for all compounds except caryophyllene. Rate of peak height increase was slower at caryophyllene levels
