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| Aroma quality of four cultivars of mango fruits |
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| DOI：10.16768/j.issn.1004-874X.2016.10.022 |
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| Abstract: |
| The aroma compounds of mango fruits of 4 cultivars，namely Keitt，Xiangya，Tainong-1，and Siji，
were extracted by headspace solid-phase micro-extraction（HP-SPME） and analyzed by Gas Chromatogram/Mass
Spectrum（GC-MS）. The results indicated that totally 20 kinds of aroma components were detected in the four
mango fruits. 17 kinds of alkenes-terpenes were the predominant components with total relative contents from 70.01%
to 99.04% in the 4 mango cultivars detected. The two terpenes，3-Carene and（+）-4-Carene，were detected with
the highest relative contents in the 4 cultivars. In addition，three ester aroma components were detected in the mango
fruits from the three cultivars，namely Xiangya，Tainong No. 1，and Siji，with lower relative contents ranked from
0.17% to 2.41%. |
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