Profiling of volatile fragrant components in a mini-core collection of mango germplasms from seven countries

Abstract

Aroma is important in assessing the quality of fresh fruit and their processed products, and could provide good indicators for the development of local cultivars in the mango industry. In this study, the volatile diversity of 25 mango cultivars from China, America, Thailand, India, Cuba, Indonesia, and the Philippines was investigated. The volatile compositions, their relative contents, and the intervarietal differences were detected with headspace solid phase microextraction tandem gas chromatography-mass spectrometer methods. The similarities were also evaluated with a cluster analysis and correlation analysis of the volatiles. The differences in mango volatiles in different districts are also discussed. Our results show significant differences in the volatile compositions and their relative contents among the individual cultivars and regions. In total, 127 volatiles were found in all the cultivars, belonging to various chemical classes. The highest and lowest qualitative abundances of volatiles were detected in ‘Zihua’ and ‘Mallika’ cultivars, respectively. Based on the cumulative occurrence of members of the classes of volatiles, the cultivars were grouped into monoterpenes (16 cultivars), proportion and balanced (eight cultivars), and nonterpene groups (one cultivars). Terpene hydrocarbons were the major volatiles in these cultivars, with terpinolene, 3-carene, caryophyllene and α-Pinene the dominant components depending on the cultivars. Monoterpenes, some of the primary volatile components, were the most abundant aroma compounds, whereas aldehydes were the least abundant in the mango pulp. β-Myrcene, a major terpene, accounted for 58.93% of the total flavor volatile compounds in ‘Xiaofei’ (Philippens). γ-Octanoic lactone was the only ester in the total flavor volatile compounds, with its highest concentration in ‘Guiya’ (China). Hexamethyl cyclotrisiloxane was the most abundant volatile compound in ‘Magovar’ (India), accounting for 46.66% of the total flavor volatiles. A typical aldehydic aroma 2,6-di-tert-butyl-4-sec-butylphenol, was detected in ‘Gleck’. A highly significant positive correlation was detected between Alc and K, Alk and Nt, O and L. Cultivars originating from America, Thailand, Cuba, India, Indonesia and the Philippines were more similar to each other than to those from China. This study provides a high-value dataset for use in development of health care products, diversified mango breeding, and local extension of mango cultivars.

Mango by‐products as a natural source of valuable odor‐active compounds

“…Two chemical classes of monoterpenes were detected: hydrocarbonated and oxygenated monoterpenes. Hydrocarbonated monoterpenes are the most abundant compounds of mango fruit from a quantitative point of view 2,7,9 and this behavior was also observed in peel by‐product. Indeed, the greatest content of total monoterpene hydrocarbons in peel (80.15 ± 5.80 μg/g DM ) was almost 12‐fold higher than the content of those found in the edible fraction of mango (6.37 ± 1.57 μg/g DM ).…”

“…A wide range of diverse volatile compounds are responsible for this appealing aroma. The composition and concentrations of aromatic compounds in mango fruit, which have been widely studied, are influenced by the cultivar and geographical origin, 1–7 maturation stage, 8 part of the fruit, 9 and processing 10–12 …”

Aromatic Characterization of Mangoes (Mangifera indica L.) Using Solid Phase Extraction Coupled with Gas Chromatography–Mass Spectrometry and Olfactometry and Sensory Analyses

“…Hundreds of compounds have been characterized in various mango cultivars, which mainly include aldehydes, alcohols, esters, ketones, and terpenes [6]. However, previous studies have mainly focused on the volatiles in various mangoes in China [7,8], and a few volatiles were detected because of their odor threshold. Thus, scientific information relating to aromatic constituents as well as sensory characteristics of various mango cultivars is limited.…”

Adaptation mechanism of mango fruit (Mangifera indica L. cv. Chaunsa White) to heat suggest modulation in several metabolic pathways

“…Terpene hydrocarbons are considered as major aromatic volatiles in mangoes. 7 A dramatic switch in the composition of terpene hydrocarbons in the Chaunsa mango nascent fruitlets signicantly marked the initiation of organ development. We also observed a gradual increase in gene expression of MiDHS1 (3deoxy-D-arabinoheptulosonate 7-phosphate synthase), in Chaunsa mango from stage 2 (Nascent fruitlets/18 DAF) which strongly correlates with this shi in organic acid composition at the start of fruit development.…”

“…3 Mango (Mangifera indica L.) is a tropical fruit known as the "King of fruits", for its delicious taste, and belongs to the order Sapindales of the Anacardiaceae family. 4 Several studies have been carried out in mango to understand the composition and metabolism of mango leaf, 5 mango metabolic pathways, 6,7 epidermal peel transcriptome 8 and mango fruit development from inorescence up to the ripe stage. 9 In Pakistan, Sindh province is characterized by the hot semi-arid environment and moderate drought conditions.…”