Volatile Components of African Mango

Volatile components of African mango were isolated by vacuum distillation and fractionation on silica gel or by trapping on Tenax GC. Analysis by combined GC‐MS led to several compounds identified for the first time. Presence in the extract of isolongifolene, eremophilene (17%), and components related to bicyclogermacrene showed the variability of the volatile fraction of mango varieties. Some of these compounds, as well as A‐3 carene, may be typical of local varieties. The African mango studied is also characterized by presence of free acids: acetic (0.7%), butyric (6%) and hexanoic (5%); and ethyl 3‐hydroxybutyrate (5%). These compounds are part of the contribution of lipid metabolism to aroma of mango fruit.