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mangifera_indica_l [2019/03/13 14:45]
andreas
mangifera_indica_l [2019/03/13 14:46] (aktuell)
andreas
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 "​Studies on mango aroma indicate the importance of a mixture of nine volatile lactones to good mango aroma... Since mango aroma and flavor vary widely among cultivars, there is no one typical formulation of flavor components of this fruit."​ \\ "​Studies on mango aroma indicate the importance of a mixture of nine volatile lactones to good mango aroma... Since mango aroma and flavor vary widely among cultivars, there is no one typical formulation of flavor components of this fruit."​ \\
-Lactones as specific flavor components in mango puree were e.g. (cv. Alphonso/​Baladi,​ ppb): γ-butyrolactone (50/50), γ-valerolactone (20/20), γ-hexalactone (50/40), γ-octalactone (150/500), δ-octalactone (30/​50), ​ γ-nonalactone (30/40), δ-nonalactone (50/40), γ-decalactone (50/40), and δ-decalactone (20/40). \\ +Lactones as specific flavor components in mango puree were e.g. (cvs. Alphonso/​Baladi,​ ppb): γ-butyrolactone (50/50), γ-valerolactone (20/20), γ-hexalactone (50/40), γ-octalactone (150/500), δ-octalactone (30/​50), ​ γ-nonalactone (30/40), δ-nonalactone (50/40), γ-decalactone (50/40), and δ-decalactone (20/40). \\ 
 [Wilson III, Charles W., Philip E. Shaw, and Robert J. Knight Jr. "​Importance of some lactones and 2,​5-dimethyl-4-hydroxy-3(2H)-furanone to mango (Mangifera indica L.) aroma."​ Journal of Agricultural and Food Chemistry 38.7 (1990): 1556-1559] [Wilson III, Charles W., Philip E. Shaw, and Robert J. Knight Jr. "​Importance of some lactones and 2,​5-dimethyl-4-hydroxy-3(2H)-furanone to mango (Mangifera indica L.) aroma."​ Journal of Agricultural and Food Chemistry 38.7 (1990): 1556-1559]
  
mangifera_indica_l.txt · Zuletzt geändert: 2019/03/13 14:46 von andreas