Abstract
Concentrates of fresh, ripe Indian Alphonso mango fruit were analysed by HRGC and HRGC/MS. In total, 152 aroma substances were identified, of which 70 are reported for the first time as mango fruit constituent. Quantitative HRGC revealed a considerable quantity of aroma compounds ( ca 57 mg/kg fresh fruit pulp) of which 90% consisted of mono- and sesqui-terpene hydrocarbons. Major constituents included (Z)-(44 mg/kg) and (E)-ocimene (3 mg/kg) and 2,5-dimethyl-4-hydroxy-3(2H)-furanone (2 mg/kg)
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