Characterization of the major aroma-active compounds in mango (Mangifera indica L.) cultivars Haden, White Alfonso, Praya Sowoy, Royal Special, and Malindi by application of a comparative aroma extract dilution analysis.
The aroma-active compounds present in tree-ripened fruits of the five mango (Mangifera indica L.) cultivars Haden, White Alfonso, Praya Sowoy, Royal Special, and Malindi were isolated by solvent extraction followed by solvent-assisted flavor evaporation (SAFE) and analyzed by gas chromatography-olfactometery (GC-O). Application of a comparative aroma extract dilution analysis (cAEDA) afforded 54 aroma-active compounds in the flavor dilution (FD) factor range from 4 to ≥2048, 16 of which are reported for the first time in mango. The results of the identification experiments in combination with the FD factors revealed 4-hydroxy-2,5-dimethyl-3(2H)-furanone as an important aroma compound in all cultivars analyzed. Twenty-seven aroma-active compounds were present in at least one mango cultivar at an FD factor ≥128. Clear differences in the FD factors of these odorants between each of the mango cultivars suggested that they contributed to the unique sensory profiles of the individual cultivars.
Mars Global Chocolate Science and Technology, Mars, Incorporated, 800 High Street Hackettstown, New Jersey 07840, United States.
John P
JP
Munafo
John
J
Didzbalis
Raymond J
RJ
Schnell
Peter
P
Schieberle
Martin
M
Steinhaus
D000328:Adult; D005638:Fruit / Q000737:chemistry*; D006801:Humans; D007201:Indicator Dilution Techniques; D007630:Kenya; D008297:Male; D031022:Mangifera / Q000737:chemistry* / Q000145:classification; D009812:Odorants / Q000032:analysis*; D010936:Plant Extracts / Q000032:analysis* / Q000302:isolation & purification; D055549:Volatile Organic Compounds / Q000032:analysis* / Q000302:isolation & purification
D010936:Plant Extracts; D055549:Volatile Organic Compounds