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Volatile components from mango (Mangifera indica L.) cultivars
Jorge A Pino1, Judith Mesa, Yamilie Muñoz
1Instituto de Investigaciones para la Industria Alimenticia, Carretera del Guatao km 3/, La Habana 19200, Cuba. agu@iiia.edu.cu
Journal of Agricultural and Food Chemistry
|March 17, 2005
Summary
This study identified 372 volatile compounds in 20 mango cultivars, with 180 new to mangoes. Terpene hydrocarbons, like delta-3-carene and limonene, were the dominant aroma compounds across cultivars.
Area of Science:
- Agricultural Science
- Food Chemistry
- Analytical Chemistry
Background:
- Mango (Mangifera indica L.) is a globally significant fruit crop.
- Understanding mango aroma profiles is crucial for cultivar characterization and quality assessment.
Purpose of the Study:
- To comprehensively analyze the volatile organic compounds (VOCs) in 20 diverse mango cultivars.
- To identify novel volatile compounds contributing to mango aroma.
Main Methods:
- Simultaneous distillation-extraction (SDE) for volatile isolation.
- Gas Chromatography (GC) and Gas Chromatography-Mass Spectrometry (GC-MS) for compound identification and quantification.
Main Results:
- Identified 372 volatile compounds, with 180 reported for the first time in mangoes.
- Total volatile concentration ranged from 18-123 mg/kg.
- Terpene hydrocarbons were the predominant volatile class across all cultivars.
Conclusions:
- Significant qualitative and quantitative variations in volatile profiles exist among mango cultivars.
- Specific terpenes like delta-3-carene and limonene are key aroma contributors in different cultivars.
- This research provides a detailed chemical fingerprint for various mango types.