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

John P. Munafo, John Didzbalis, Raymond J. Schnell, Peter Schieberle, Martin Steinhaus

Research output: Contribution to journalArticlepeer-review

75 Scopus citations

Abstract

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.

Original languageEnglish
Pages (from-to)4544-4551
Number of pages8
JournalJournal of agricultural and food chemistry
Volume62
Issue number20
DOIs
StatePublished - 21 May 2014
Externally publishedYes

Keywords

  • 4-hydroxy-2,5- dimethyl-3(2H)-furanone
  • Mangifera indica
  • aroma extract dilution analysis
  • mango

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