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 language | English |
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Pages (from-to) | 4544-4551 |
Number of pages | 8 |
Journal | Journal of agricultural and food chemistry |
Volume | 62 |
Issue number | 20 |
DOIs | |
State | Published - 21 May 2014 |
Externally published | Yes |
Keywords
- 4-hydroxy-2,5- dimethyl-3(2H)-furanone
- Mangifera indica
- aroma extract dilution analysis
- mango