N. LaohaprasitD. S. AmbadipudiG. SrzednickiMahidol UniversityUniversity of New South Wales (UNSW) Australia2018-05-032018-05-032011-01-01International Food Research Journal. Vol.18, No.3 (2011), 1043-104922317546198546682-s2.0-84870570816https://repository.li.mahidol.ac.th/handle/123456789/11372The 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, trans-ocimene; 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.Mahidol UniversityAgricultural and Biological SciencesArticleSCOPUS