Contribution of volatile compounds to mango (Mangifera indica L.) aroma.
Pino J. A., Mesa J.
Author Affiliation: Food Industry Research Institute, Carretera al Guatao km 3 1/2, La Habana 19200, Cuba.
Flavour and Fragrance Journal 21 : 207-213
Abstract : Consideration of the odour detection thresholds of mango volatile compounds and their concentrations in the fruit (odour activity values) in 20 cultivars indicated that the compounds potentially most important to mango aroma include ethyl-2-methylpropanoate, ethyl butanoate, (E,Z)-2,6-nonadienal, (E)-2-nonenal, methyl benzoate, (E)-?-ionone, decanal and 2,5-dimethyl-4-methoxy-3(2H)-furanone. Numerous other volatiles have odor activity values greater than 1 and also may make a contribution. Sensory studies are needed to determine the volatiles truly defining mango aroma.