Comparative Research on Aroma from Mango Juice Extracted by Different Methods

Dong Mei Yan; Lian Yu

doi:10.4028/www.scientific.net/AMR.396-398.1302

Paper Titles

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Comparative Research on Aroma from Mango Juice Extracted by Different Methods
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Comparative Research on Aroma from Mango Juice Extracted by Different Methods

Abstract:

Aroma was extracted from fresh Mango juice by solvent extraction, simultaneous distilled extraction and solid phase micro-extraction. The chemical components of aroma were analyzed by GC-MS and check up, compared carefully. The results show that the ingredients and contents of the aroma obtained by these different ways are different. The main chemical components that were extracted by solvent extraction are Terpinolen(73.65%), Ocimen(6.46%), beta-Pinene (3.2%), Limonene(2.4%); that by simultaneous distilled extraction are Terpinolen(81.77%),Ocimene (5.79%), Limonene(2.68%), 3-Caren(2.21%); that by solid phase micro-extraction are Terpinolen(82.09%), 3-Caren(5.21%), Limonene(4.35%), Ocimene (3.47%).