Characterisation of green aroma of raw mango (Mangifera indica L.)

The latex of two varieties of mango, Alphonso and Batali, was collected during the de‐stalking of freshly picked matured unripe (raw) fruit. The essential oil of each of the mango latices was isolated by high vacuum distillation at ambient temperature. The major component of each essential oil possessing the characteristic aroma of green mango, was isolated by preparative gas‐liquid chromatography and was characterised as cis ‐ocimene and β‐myrcene, respectively.