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

• Main Authors: Haocheng Liu, Kejing An, Siqi Su, Yuanshan Yu, Jijun Wu, Gengsheng Xiao, Yujuan Xu
• Format: Article
• Language: English
• Published: MDPI AG 2020-01-01
• Series: Foods
• Subjects: mango; volatile compounds; frequency detection (fd); order-specific magnitude estimation (osme); odor activity value; sensory analysis
• Online Access: https://www.mdpi.com/2304-8158/9/1/75

Mangoes (<i>Mangifera indica</i> L.) are wildly cultivated in China with different commercial varieties; however, characterization of their aromatic profiles is limited. To better understand the aromatic compounds in different mango fruits, the characteristic aromatic components of five Chinese mango varieties were investigated using headspace solid-phase microextraction (HS-SPME) coupled with gas chromatography-mass spectrometry-gas chromatography-olfactometry (GC-MS-O) techniques. Five major types of substances, including alcohols, terpenes, esters, aldehydes, and ketones were detected. GC-O (frequency detection (FD)/order-specific magnitude estimation (OSME)) analysis identified 23, 20, 20, 24, and 24 kinds of aromatic components in Jinmang, Qingmang, Guifei, Hongyu, and Tainong, respectively. Moreover, 11, 9, 9, 8, and 17 substances with odor activity values (OAVs) &#8805;1 were observed in Jinmang, Qingmang, Guifei, Hongyu, and Tainong, respectively. Further sensory analysis revealed that the OAV and GC-O (FD/OSME) methods were coincided with the main sensory aromatic profiles (fruit, sweet, flower, and rosin aromas) of the five mango pulps. Approximately 29 (FD &#8805; 6, OSME &#8805; 2, OAV &#8805; 1) aroma-active compounds were identified in the pulps of five mango varieties, namely, &#947;-terpinene, 1-hexanol, hexanal, terpinolene trans-2-heptenal, and <i>p</i>-cymene, which were responsible for their special flavor. Aldehydes and terpenes play a vital role in the special flavor of mango, and those in Tainong were significantly higher than in the other four varieties.