| dc.description.abstract | Volatiles are key constituents of mango fruit aroma and vital in defining fruit quality besides influencing
consumer preferences. In this paper, volatiles of eight Kenyan mango varieties: Ngowe, Apple, Keitt,
Boribo, Tommy Atkins, Van Dyke, Sabre and Kent were collected on porapak Q adsorbent filters (mesh
40-80μm) using air entrainment kit and analyzed by Gas Chromatography (GC) and GC coupled to a
Mass Spectrometer. Fifty-eight compounds, representing monoterpenes (66.1%), esters (19.7%),
sesquiterpenes (4.8%), non-terpenoid hydrocarbons (3.1%), and oxygenated compounds (ethers,
alcohols, acids and carbonyls) (6.3%), were identified. Some quantitative differences were observed in
the distribution of monoterpenes in the mangoes with three distinguishable aroma groups being noted.
The first was rich in -pinene and present in all the eight varieties, with significant amounts in Ngowe
(10.93%), Apple (34.92%) and Van Dyke (7.42%). The second group, rich in myrcene, included Ngowe
(22.74), Apple (24.36%) and Boribo (57.04%). The third was rich in δ-3-carene and comprised Keitt
(25.76%), Tommy Atkins (27.07%), Van Dyke (25.6%), Sabre (30.31%) and Kent (35.0%). (E)-
Caryophyllene was identified in all varieties while ethyl butanoate was present in all except Sabre and
Kent. Ethyl butanoate, -pinene, myrcene, and δ-3-carene have also been found as dominant aroma
volatiles in different mango varieties globally. Moreover, δ-3-carene, which is a major compound in
Keitt, Tommy Atkins and Kent in this study, also dominates the same varieties in other parts of the
world. The qualitative and quantitative | en_US |
