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Aroma Compounds of Mango and Papaya from Cameroon

By: Leopold Jirovetz, Gerhard Buchbauer and Manochehr Shahabi, University of Vienna; and Martin Benoit Ngassoum, University of Ngaundere
Posted: May 7, 2006

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With a worldwide production of 25.1 million metric tons in the year 2001, mangos are in second place in the FAO statistics of exotic fruits (behind bananas, which boast a production volume of about 58 million metric tons in 2001).14 M. indica and C. papaya find wide use in the flavoring of foodstuffs, in addition to distribution as fruit, juice and further aromatic-fruity food products, like ice-cream, sweets and tea. In perfumery applications, the characteristic, pleasant exotic-fruity aroma of mangos (apple, pineapple, banana and peach notes) and papayas (faint-tropic, banana- and pumpkin-like notes) is part of many applications in perfumery (e.g. perfumes) and cosmetics (e.g. lotions, shower-gels, deodorants and soaps). Many analyses of the aroma compounds of M. indica and C. papaya fruits and their different extracts have been performed in the past to identify these volatiles, responsible for the characteristic aroma. About 300 odor compounds for mangos and papayas, respectively, have been identified, with the dominating impact compounds being monoterpenes and short-chain alcohols, acids, esters and lactones.2,4,5,12,13,15,16,30-32,37,40,45

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