CHARACTERIZATION OF GLYCOSIDICALLY BOUND AROMA COMPOUNDS IN THE AFRICAN MANGO (MANGIFERA-INDICA L)

Glycosidically bound volatile constituents of the African mango (Mangifera indica) were characterized. Isolation and separation of components were accomplished by adsorption on a nonionic resin Amberlite XAD-2 by column chromatography and elution by various selective solvents. Aglycons from the volatile components from the glycosidically bound fraction were released by enzymatic hydrolysis with almond beta-glycosidase. Volatile components from the glycosidically bound fraction were analyzed by gas chromatography (GC), and gas chromatography-mass spectrometry (GC-MS). A total of 33 compounds were reported in the glycosidically bound fraction including 8 monoterpene alcohols, 5 aldehydes, 4 acids, 7 esters, and 5 C-13 norisoprenoids.