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

• Published in: Journal of agricultural and food chemistry 2014-05, Vol.62 (20), p.4544-4551
• Main Authors: Munafo, John P, Didzbalis, John, Schnell, Raymond J, Schieberle, Peter, Steinhaus, Martin
• Format: Article
• Language: English
• Subjects: Adult; cultivars; evaporation; flavor; flavor compounds; Fruit - chemistry; fruits; Humans; Indicator Dilution Techniques; Kenya; Male; Mangifera - chemistry; Mangifera - classification; Mangifera indica; mangoes; odor compounds; Odorants - analysis; odors; Plant Extracts - analysis; Plant Extracts - isolation & purification; sensory evaluation; solvents; Volatile Organic Compounds - analysis; Volatile Organic Compounds - isolation & purification
• ISSN: 0021-8561; 1520-5118
• DOI: 10.1021/jf5008743

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.