@article { ISI:000269374500012,
	title = {Changes in volatile composition during fruit development and ripening of {\textquoteleft}Alphonso{\textquoteright} mango},
	journal = {Journal of the Science of Food and Agriculture},
	volume = {89},
	number = {12},
	year = {2009},
	month = {SEP},
	pages = {2071-2081},
	publisher = {JOHN WILEY \& SONS LTD},
	address = {THE ATRIUM, SOUTHERN GATE, CHICHESTER PO19 8SQ, W SUSSEX, ENGLAND},
	abstract = {<p>BACKGROUND: Volatile blends of five developing and five ripening stages of mango (Mangifera indica L. cv. Alphonso) were investigated along with those of flowers and leaves. Raw and ripe fruits of cv. Sabia were also used for comparison. RESULTS: A total of 55 volatiles belonging to various chemical classes such as aldehydes, alcohols, mono- and sesquiterpene hydrocarbons, lactones and furanones were identified. In all Alphonso tissues monoterpenes quantitatively dominated, with 57-99\% contribution; in particular, (Z)-ocimene was found in the highest amount. Ripeness was characterized by the de novo appearance of lactones and furanones in the blend of monoterpenes. Sabja was distinguished by the abundance of monoterpene hydrocarbons in the raw fruit, and that of sesquiterpene hydrocarbons and their derivatives in the ripe stage. CONCLUSION: Various stages of the Alphonso fruit during transition from flower to ripe fruit are characterized by unique volatile signatures that are distinguished from each other by the qualitative and quantitative appearance of different volatile compounds. Thus volatiles can be highly informative markers while studying the development and ripening of mango. (C) 2009 Society of Chemical Industry</p>},
	keywords = {Deogad, Gas chromatography, Mangifera indica, mango products, ripening indicator, Sabja},
	issn = {0022-5142},
	doi = {10.1002/jsfa.3692},
	author = {Pandit, Sagar S. and Kulkarni, Ram S. and Chidley, Hemangi G. and Giri, Ashok P. and Pujari, Keshav H. and Koellner, Tobias G. and Degenhardt, Joerg and Gershenzon, Jonathan and Gupta, Vidya S.}
}
@article { ISI:000263216000054,
	title = {Cultivar relationships in mango based on fruit volatile profiles},
	journal = {Food Chemistry},
	volume = {114},
	number = {1},
	year = {2009},
	month = {MAY},
	pages = {363-372},
	publisher = {ELSEVIER SCI LTD},
	address = {THE BOULEVARD, LANGFORD LANE, KIDLINGTON, OXFORD OX5 1GB, OXON, ENGLAND},
	abstract = {<p>Aroma volatiles of mango (Mangifera indica L.) determine consumer acceptability and influence selection, whilst breeding. To assess their variety, composition and possible impact on cultivar relationships, volatile blends of 22 Indian and five non-Indian cultivars were investigated using solvent extraction and gas chromatography. Totally 84 volatiles belonging to various chemical classes were detected. Based on the Cumulative Occurrence of members of these classes, cultivars were grouped as monoterpene or sesquiterpene dominant. a-Pinene, beta-myrcene and beta-caryophyllene were found in all 27 cultivars. For ordination, common compounds with high (relative) concentration provided quantitative characters, whereas the rare and lesser ones provided qualitative (binary) characters; non-Indian cultivars separated from Indian ones but displayed close relations within their groups. In conclusion, mango flavour is dominated qualitatively as well as quantitatively by terpene hydrocarbons; ancient selection of mango cultivars is hinted to be driven by different aroma characters in different parts of the world. (C) 2008 Elsevier Ltd. All rights reserved.</p>},
	keywords = {Flavour, GC-MS, Mangifera indica, Multivariate analysis, Ordination},
	issn = {0308-8146},
	doi = {10.1016/j.foodchem.2008.09.107},
	author = {Pandit, Sagar S. and Chidley, Hemangi G. and Kulkarni, Ram S. and Pujari, Keshav H. and Giri, Ashok P. and Gupta, Vidya S.}
}
