Characterization of odor-active compounds in mango ‘Ataulfo’ (Mangifera indica L.) fruit

Abstract

Volatile constituents in mango ‘Ataulfo’ (Mangifera indica L.) fruit were isolated by HS–SPME and solvent-assisted flavor evaporation (SAFE). Analyses were performed by GC–FID, GC–MS and GC–O. Aroma extract dilution analysis (AEDA) and odor activity value (OAV) were applied to find the odor-active compounds. A total of 108 volatile compounds comprising > 99% of the SAFE extract were identified. Major compounds were δ-3-carene, terpinolene, α-pinene, limonene and myrcene. The application of the AEDA and OAV strategies afforded 28 odor-active compounds. For the first time, hexan-1-ol, heptan-1-ol, β-pinene, α-phellandrene, γ-terpinene, dodecanal and α-humulene are described as important contributors to mango aroma.

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Correspondence to Jorge A. Pino.

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Cuevas-Glory, L.F., Sauri-Duch, E., Sosa-Moguel, O. et al. Characterization of odor-active compounds in mango ‘Ataulfo’ (Mangifera indica L.) fruit. Chem. Pap. (2020). https://doi.org/10.1007/s11696-020-01217-y

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Keywords

  • Mango ‘Ataulfo’
  • HS–SPME
  • SAFE
  • Aroma extract dilution analysis
  • Odor activity value