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VOLATILE COMPONENTS OF CANNED ALPHONSO MANGO

1974; Wiley; Volume: 39; Issue: 5 Linguagem: Inglês

10.1111/j.1365-2621.1974.tb07271.x

1750-3841

Graham Hunter, Wesley Bucek, Terence Radford,

Plant Physiology and Cultivation Studies

Journal of Food ScienceVolume 39, Issue 5 p. 900-903 VOLATILE COMPONENTS OF CANNED ALPHONSO MANGO G.L.K. HUNTER, G.L.K. HUNTER Corporate Research & Development Labs., The Coca-Cola Co., Atlanta, GA 30301Search for more papers by this authorWESLEY A. BUCEK, WESLEY A. BUCEK Corporate Research & Development Labs., The Coca-Cola Co., Atlanta, GA 30301 Special Products Dept., The Coca-Cola Co. Foods Div., Plymouth, Fla.Search for more papers by this authorTERENCE RADFORD, TERENCE RADFORD Corporate Research & Development Labs., The Coca-Cola Co., Atlanta, GA 30301Search for more papers by this author G.L.K. HUNTER, G.L.K. HUNTER Corporate Research & Development Labs., The Coca-Cola Co., Atlanta, GA 30301Search for more papers by this authorWESLEY A. BUCEK, WESLEY A. BUCEK Corporate Research & Development Labs., The Coca-Cola Co., Atlanta, GA 30301 Special Products Dept., The Coca-Cola Co. Foods Div., Plymouth, Fla.Search for more papers by this authorTERENCE RADFORD, TERENCE RADFORD Corporate Research & Development Labs., The Coca-Cola Co., Atlanta, GA 30301Search for more papers by this author First published: September 1974 https://doi.org/10.1111/j.1365-2621.1974.tb07271.xCitations: 56 The authors are thankful to Dr. D.S. Bhatia for haying introduced the problem to us while he was the Technical Manager of The Coca-Cola Export Corp., New Delhi, India. AboutPDF ToolsRequest permissionExport citationAdd to favoritesTrack citation ShareShare Give accessShare full text accessShare full-text accessPlease review our Terms and Conditions of Use and check box below to share full-text version of article.I have read and accept the Wiley Online Library Terms and Conditions of UseShareable LinkUse the link below to share a full-text version of this article with your friends and colleagues. Learn more.Copy URL REFERENCES Angelini, P., Gandyopadhyay, C., Rao, B.Y.K., Gholap, A.S. and Basinet, M.L. 1973. Studies on aroma of ripe mango pulp: Identification of aroma bearing compounds. Presented at the 33rd Annual Meeting of the Institute of Food Technologists in Miami Beach (Abstract 366). Beynon, J.H., Saunders, R.A. and Williams, A.E. 1961. The high resolution mass spectra of aliphatic esters. Anal. Chem. 33: 221. Biemann, K. 1962. “ Mass Spectrometry: Organic Chemical Applications,” p. 103. McGraw-Hill Book Co., New York , N.Y. Friedel, P., Krampl, V., Radford, T., Renner, J.A., Shephard, F.W. and Gianturco, M.A. 1971. Some constituents of the aroma complex of coffee. J. Agr. Food Chem. 19: 530. Friedel, R.A., Schultz, J.L. and Sharkey, A.G. Jr. 1956. Mass spectra of alcohols. Anal. Chem. 28: 926. Gilpin, J.A. 1958. Mass spectra rearrangements of 2-phenyl alcohols. J. Chem. Phys. 28: 521. Honkanen, E., Moisio, T. and Karvonen, P. 1965. The mass spectra of some aliphatic lactones. Acta. Chem. Scad. 19: 370. Hodge, J.E. 1967. Origin of flavor in foods: Nonenzymic browning reactions. In “ Chemistry and Physiology of Flavors,” Ed. H.W. Schultz, E.A. Day and L.M. Libbey, p. 465. Avi Publishing Co., Westport , Conn . Hunter, G.L.K. and Brogden, W.B. Jr. 1965. Terpenes and sesquiterpenes in cold-pressed orange oil. J. Food Sci. 30: 1. Hunter, G.L.K. and Moshonas, M.G. 1966. Analysis of alcohols in essential oils of grapefruit, lemon, lime, and tangerine. J. Food Sci. 31: 167. McFadden, W.H., Day, E.A. and Diamond, M.J. 1965. Correlations and anomalies in mass spectra. Anal. Chem. 37: 89. Mitzner, B.M., Theimer, E.T. and Freeman, S.K. 1965. The infrared spectra of mono-terpenes and related compounds. Applied Spectroscopy 19: 178. Rodin, J.O., Himel, C.M., Silverstein, R.M., Leeper, R.W. and Gortner, W.A. 1965. Volatile flavor and aroma constituents of pineapple. 1. Isolation and tentative identification of 2,5-dimethyl-4-hydroxy-furan-3-one. J. Food Sci. 30: 280. Scanlan, R.A., Kayser, S.G., Libbey, L.M. and Morgan, M.E. 1973. Identification of volatile compounds from heated L-Cysteine. HCl/D-glucose. J. Agr. Food Chem. 21: 673. Stoll, M., Winter, M., Gautschi, F., Flament, I. and Willhalm, B. 1967. Coffee Aroma. 1. Helv. Chim. Acta 50: 628. Tonsbeek, C.H.T., Plancken, A.J. and Weerd-hof, T.v.d. 1968. Components contributing to beef flavor. J. Agr. Food Chem. 16: 1016. Underwood, J.C. 1971, Effect of heat on the flavoring components of maple SYNP: A preliminary study by gas chromatography. J. Food Sci. 36: 228. Willhalm, B., Stoll, M. and Thomas, A.F. 1965. 2, 5-Dimethyl-4-hydroxy-2,3-dihydrofuran-3-one. Chem. & Ind. 1629. Willhalm, B. and Thomas, A.F. 1969. Hydro-furans as strawberry-like flavorings for foodstuffs and beverages. U.S. Patent 3.455.702. Citing Literature Volume39, Issue5September 1974Pages 900-903 ReferencesRelatedInformation