User:Ram biotech/sandbox

Mango flavor
 The pleasant flavor of mango fruits is constituted by several volatile organic chemicals mainly belonging to terpenes, furanones, lactones and ester classes. Different cultivars (or varieties) of mangoes (list of mango cultivars) can have flavor made up of different volatile chemicals or same volatile chemicals in different quantities. In general, new world (western) mango cultivars are characterized by the dominance of δ-3-carene, a monoterpene flavorant; whereas, high concentration of other monoterepnes such as (Z)-ocimene and myrcene as well as the presence of lactones and furanones is an unique feature of old world cultivars of mango. In India, the country of origin and diversification of mango, Alphonso (mango) is one of the most popular cultivar. In Alphonso mango, the lactones and furanones are sysnthesized during ripening; whereas, terpenes and the other flavorants are present in both the developing (immature) as well as ripening fruits. Ethylene, a ripening-related hormone in the climacteric fruits, is known to cause changes in the flavor composition of mango fruits upon exogenous application. In contrast to the huge information available in literature on the chemical composition of mango flavor, biosynthesis of these astonishing chemical has not been studied to the expected details in mango fruits. Only handful of genes encoding the enzymes of flavor biosynthetic pathways have been characterized till date. 