HS-SPME/GC-MS Analysis of VOC and Multivariate Techniques Applied to the Discrimination of Brazilian Varieties of Mango

Abstract

The present study analyzed the volatile compounds of three mango varieties (Tommy Atkins, Rosa and Espada) using the static headspace technique with SPME coupled to CG-MS. Multivariate methodologies, such as factorial design and response surface methodology, were used to optimize the conditions of adsorption and desorption of these substances. The data were evaluated by using principal components analysis (PCA) and hierarchical grouping analysis, in order to visualize grouping tendencies of volatile compounds. Thirty-seven volatile compounds belonging to different chemical classes, such as esters, terpenes, alcohols and others, were tentatively identified in the three varieties of mango. Amongst them, twenty-three presented chromatographic peaks with relative areas larger than 2%. The multivariate analysis made it possible to visualize the grouping tendencies of the mango samples, according to the presence of their respective volatile substances, and enabled the identification of the groups of substances responsible for the discrimination among the three varieties.

Chilling Stress Upregulates α-Linolenic Acid-Oxidation Pathway and Induces Volatiles of C6 and C9 Aldehydes in Mango Fruit

“…Fruit aroma components are affected by postharvest techniques, such as cold, heat, irradiation, atmospheric composition, and chemical applications . The volatile constituents and their concentrations in mango fruit peel and pulp have been studied in various cultivars − in response to various postharvest conditions, such as heat vapor treatment, methyl jasmonate (MeJA) application, intact mango fruit compared to infested with fruit fly, various stages of fruit ripening, , and hot water dipping or fungicide treatments . Moreover, a reduction in aroma volatile production in “Kensington Pride” mango pulp was observed in response to CI .…”

Sensory and Composition Analyses of the Aqueous Phases from the Concentration of Guava (Psidium Guava L.) and Mango (Mangifera Indica L.) Juices and the Process-Induced Losses of Vitamin C

“…Benevides et al [32] determined the volatile compounds in three mango varieties (Tommy Atkins, Rosa and Espada) and found that the main classes of compounds were esters and terpenes. Among the identified compounds, only α-pinene, βmyrcene and caryophyllene were common to all three varieties.…”