Mango (Mangifera indica) Aroma Discriminate Cultivars and Ripeness Stages

Abstract

Mango (Mangifera indica) has many nutritional attributes that stimulate its consumption, such as sweetness, balanced acidity and intense fruity aroma. In this study, it was demonstrated that both the variety and ripening stage have a significant impact on the aroma of mango. The volatile compound profile of "Tommy Atkins", "palmer", "espada" and "Carlota" varieties in green and ripe stages were characterized by headspace solid-phase microextraction gas chromatography mass spectrometry (HS-SPME/GC-MS). Thirty-three volatile compounds were identified, 30 from "Tommy Atkins", 29 from "espada", 25 from "palmer" and 10 from the "Carlota" variety. The major compounds were monoterpene and sesquiterpene hydrocarbons, regardless of the degree of maturity. However, the oxygenated monoterpenes, esters and lactones were also identified as minor compounds. δ-3-Carene terpene is the most abundant in the varieties "Tommy Atkins" and "palmer", α-terpinolene is the most abundant in the cv. "espada", and myrcene in cv. "Carlota". The profile's aroma obtained by HS-SPME/GC-MS associated with multivariate data analysis lead to discrimination of four mango varieties in green and ripeness stages. Therefore, the volatile compounds markers of fruit maturation identified in this study can be used to increase the efficiency of mango sorting to improve quality control and meet the consumer market requirements.

Nontargeted Metabolite Profiling of the Most Prominent Indian Mango (Mangifera indica L.) Cultivars Using Different Extraction Methods

“…Caryophyllene contributed to sweet, woody, and spicy aroma, which was most abundantly found in the pulp and peel of “Nam Dok Mai” mangoes . A similar finding of abundance of sesquiterpenes was reported for Espada and Tommy Atkins . Lalel et al reported on two compounds, namely (−)-spathulenol (flavoring agent in food) and γ-maaliene (woody odor), in ripe mango.…”

“…8,17,18 The assessment, which was done using pulp, intends to analyze the aroma-active metabolites of pulp rather than the fruit as a whole. 19 This method was therefore used to measure the actual volatiles emitted by pulp. The description of the fragrance of several ripe mangoes sheds light on certain fundamental concepts of pest preference for particular crops.…”

“…20 A similar finding of abundance of sesquiterpenes was reported for Espada and Tommy Atkins. 19 Lalel et al 21 reported on two compounds, namely (−)-spathulenol (flavoring agent in food) and γ-maaliene (woody odor), in ripe mango. Sesquiterpenes like β-chamigrene, α-bulnesene, α-bisabolene, γbisabolene, elixene, nerolidol, aristolochene, globulol, α-guaiene, and squalene (triterpene) were also reported in various mango cultivars at lower concentrations.…”

“…An abundance of any one of these metabolites provides a differential flavor to each cultivar, as each monoterpene has its own blend and aroma. The presence and abundance of 3-carene were reported by several researchers in diverse mango cultivars that are major aroma-active compounds. ,, The assessment, which was done using pulp, intends to analyze the aroma-active metabolites of pulp rather than the fruit as a whole . This method was therefore used to measure the actual volatiles emitted by pulp.…”

Commercial extract of coffee (Coffea arabica L.) and mango essence as potential attractants for Ceratitis capitata (Wiedemann) (Diptera: Tephritidae)

“…Both compounds have already been reported in protein hydrolysates, and benzaldehyde is also found in coffee fruits (ButterY et al 1983;warthen et al 1997;Mesquita et al 2018). Among the compounds identified in mango essence (Table 1), α-pinene, β-pinene, and β-myrcene have already been found in different mango varieties (Mesquita et al 2020). Furthermore, other studies showed that (Z) 3-hexen-1-ol and (E) 3-hexen-1-ol, also present in mango essence, caused electrophysiological responses in C. capitata (light et al 1988; cossé et al 1995).…”