Combination of Sensory, Chromatographic, and Chemometrics Analysis of Volatile Organic Compounds for the Discrimination of Authentic and Unauthentic Harumanis Mangoes

Abstract

This study analyzed the volatile organic compounds (VOCs) of three mango varieties (Harumanis, Tong Dam and Susu) for the discrimination of authentic Harumanis from other mangoes. The VOCs of these mangoes were extracted and analysed nondestructively using Head Space-Solid Phase Micro Extraction (HS-SPME) coupled to Gas Chromatography-Mass Spectrometry (GC-MS). Prior to the analytical method, two simple sensory analyses were carried out to assess the ability of the consumers to differentiate between the Harumanis and Tong Dam mangoes as well as their preferences towards these mangoes. On the other hand, chemometrics techniques, such as principal components analysis (PCA), hierarchical clustering analysis (HCA), and discriminant analysis (DA), were used to visualise grouping tendencies of the volatile compounds detected. These techniques were successful in identifying the grouping tendencies of the mango samples according to the presence of their respective volatile compounds, thus enabling the identification of the groups of substances responsible for the discrimination between the authentic and unauthentic Harumanis mangoes. In addition, three ocimene compounds, namely beta-ocimene, trans beta-ocimene, and allo-ocimene, can be considered as chemical markers of the Harumanis mango, as these compounds exist in all Harumanis mango, regardless the different sources of the mangoes obtained.

Floral Scents and Fruit Aromas: Functions, Compositions, Biosynthesis, and Regulation

“…In addition to ethyl-2-methylpropanoate, ethyl butanoate, and methyl benzoate, the most abundant aromatic compounds in 20 mango cultivars are (E)-2-nonenal, (E,Z)-2,6-nonadienal, decanal, (E)-β-ionone, and 2,5-dimethyl-4-methoxy-3(2H)-furanone ( Pino and Mesa, 2006 ). Some cultivars have typical aromas; examples include Colombian mangoes (α-pinene, α-phellandrene and terpinolene) ( Quijano et al, 2007 ) and Harumanis mango (β-ocimene, trans β-ocimene, and allo-ocimene) ( Zakaria et al, 2018 ). Mango skin produces glycosidically bound aromatic volatile compounds, the levels of which are strongly influenced by fruit part and maturity ( Lalel et al, 2003a ).…”

Analysis of Volatile Compounds in Pears by HS-SPME-GC×GC-TOFMS

“…Among these terpenes, β-myrcene (Grassy, piney), ( Z )-β-ocimene (floral, citrusy) and limonene (citrusy) are three monoterpenes [30]. Furthermore, β-myrcene has been previously identified in mango [31], apricot [16] and lychee [24]. In this study, four isomers of farnesene were detected for the first time, including ( E )-β-farnesene, ( Z , E )-α-farnesene, α-farnesene and ( Z , Z )-α-farnesene.…”

What do consumers want in fresh mangoes? A systematic literature review

“…This information can be extrapolated to identify other promising varieties with similar characteristics that can be potentially marketed in a specific market. For example, due to its similar sensory characteristics, the Tong Dam variety can be an alternative for Malaysian consumers to the more expensive Harumanis variety (Zakaria et al ., 2018).…”