Importance of some lactones and 2,5-dimethyl-4-hydroxy-3(2H)-furanone to mango (Mangifera indica L.) aroma.
Wilson C. W. III, Shaw P. E., Knight R. J. Jr.
Author Affiliation: U.S. Citrus & Subtropical Products Laboratory, South Atlantic Area, ARS/USDA, PO Box 1909, Winter Haven, FL 33883-1909, USA.
Journal of Agricultural and Food Chemistry 38 : 1556-1559
Abstract : Sensory panels were used to assess the contributions to mango aroma by a mixture of 7 lactones in amounts present in Alphonso and Baladi mangoes, 2 lactones in amounts present in Keitt mango, and 2,5-dimethyl-4-hydroxy-3(2H)-furanone by using a bland puree from Tommy Atkins mango. Results are tabulated. The mixture of lactones added to Tommy Atkins puree in concentrations reported for Alphonso mango was significantly preferred to Tommy Atkins puree alone and to a mixture of lactones added to puree at the higher concentrations reported for Baladi mangoes. Aroma panelists significantly preferred the lactone mixture added to Tommy Atkins puree at the concentration reported for Alphonso mangoes over Tommy Atkins, Haden, and Kent mango purees. 2,5-Dimethyl-4-hydroxy-3(2H)-furanone did not make a positive contribution to mango aroma or flavour, and some panelists suggested its presence caused an overripe aroma and flavour. Because aroma and flavour vary widely among mango cultivars it is concluded that there is no one typical formulation of flavour components for mangoes.