Analysis of Volatile Components in Gui Qi Mango Fruit Wine
نویسندگان
چکیده
منابع مشابه
Volatile components from mango (Mangifera indica L.) cultivars.
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 ...
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Aroma is important in assessing the quality of fresh fruit and their processed products, and could provide good indicators for the development of local cultivars in the mango industry. In this study, the volatile diversity of 25 mango cultivars from China, America, Thailand, India, Cuba, Indonesia, and the Philippines was investigated. The volatile compositions, their relative contents, and the...
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Two new grapefruit hybrids and their parent cultivars were evaluated by headspace gas chromatographic analysis of fresh juice from the fruit. Quantities of 39 volatile components were determined, and the variation compared to the parent fruit for each component monitored was tabulated. The relatively low amounts of some volatile components in hybrid 2 fruit support the observation that the flav...
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Numerous and diverse physiological changes occur during fruit ripening, including the development of a specific volatile blend that characterizes fruit aroma. Maturity at harvest is one of the key factors influencing the flavor quality of fruits and vegetables. The validation of robust methods that rapidly assess fruit maturity and aroma quality would allow improved management of advanced breed...
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ژورنال
عنوان ژورنال: IOP Conference Series: Earth and Environmental Science
سال: 2020
ISSN: 1755-1315
DOI: 10.1088/1755-1315/440/2/022041