Nirutchara Laohaprasitนิรัชรา เลาหประสิทธิ์Ambadipudi, D. S.Srzednicki, GeorgeMahidol University. Mahidol University International College. Science Division.2015-09-072018-04-172015-09-072018-04-1720152011International Food Research Journal. Vol.18, No. 3 (2011), 1000-1006https://repository.li.mahidol.ac.th/handle/20.500.14594/10544The Thai mango cultivar ‘Nam Dok Mai’ was extracted using modified Likens-Nickerson’s simultaneous distillation-extraction (LNSDE) apparatus. The most appropriate type of solvents and the extraction time were determined. The extraction time varied between 1, 2, 4 and 6 hours. Dichloromethane, hexane and pentane were used as solvents for this experiment. Twenty-nine volatile compounds were identified from ‘Nam Dok Mai’ mangoes which included aldehydes, alcohols,monoterpene hydrocarbons, sesquiterpene hydrocarbons and non-terpene hydrocarbons. Among the volatile compounds found, transocimene;cis-ocimene; β-elemene; α-guaiene; α-cubebene; germacrene D; furfural; (z)-3-hexen-1-ol; β-cubebene and α-cadinene were mentioned in previous studies. Dichloromethane was determined as the most efficient solvent in terms of the number and concentration of volatile compounds identified. The 4 hour extraction resulted in a similar number and concentration of the volatile compounds as 6-hour extraction and hence 4 hours was considered as an optimum extraction time.engMahidol UniversityNam Dok Mai mangoesExtractionVolatile compoundsOptimisationArticleUniversiti Putra Malaysia