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

Luis F. Cuevas-Glory, Enrique Sauri-Duch, Odri Sosa-Moguel, and Jorge A. Pino

Instituto Tecnológico de Mérida, Mérida, Mexico

 

E-mail: jpino@iiia.edu.cu

Received: 10 February 2020  Accepted: 20 May 2020

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.

Keywords: Mango ‘Ataulfo’; HS–SPME; SAFE; Aroma extract dilution analysis; Odor activity value

Full paper is available at www.springerlink.com.

DOI: 10.1007/s11696-020-01217-y

 

Chemical Papers 74 (11) 4025–4032 (2020)

Monday, May 20, 2024

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