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

Abstract

Mangoes (Mangifera indica 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) ≥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 ≥ 6, OSME ≥ 2, OAV ≥ 1) aroma-active compounds were identified in the pulps of five mango varieties, namely, γ-terpinene, 1-hexanol, hexanal, terpinolene trans-2-heptenal, and p-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.

Evolution of Carotenoid Content, Antioxidant Activity and Volatiles Compounds in Dried Mango Fruits (Mangifera Indica L.)

“…These compounds, having fruity, woody, pine, grassy, phenolic, fatty, wax, citrus, green, floral, sweet, honey, green, berry, floral, citrusy, coniferous and camphoraceous odors, contributed to the characteristic aroma of mango. VOCs were also highlighted in other studies on mango [ 18 , 39 , 40 , 41 ].…”

“…An increase in hexanal was found during the heating of paprika, in dried carrots and in peppers, due to auto-oxidative degradation of linoleic acid [ 42 ]. The increase in terpenes may result from hydrolysis of the glycosylate aroma precursor, while an increase in esters has been found in carob roasting [ 41 ], so some esters may be formed by heat treatment.…”

“…The compounds with OAV > 1 were always those observed in the fresh mango fruits ( Table 3 ), with the addition of the trans-2-nonenal, ethyl butanoate, ethyl hexanoate and ethyl heptanoate, with apple and fruity odors. Lastly, several studies about mango showed that VOCs were highly dependent on the variety, the area of production, as well as the drying process [ 18 , 39 , 40 , 41 ].…”

Production of Plant-Associated Volatiles by Select Model and Industrially Important Streptomyces spp.

“…For example, 1-hexanol is also produced by plants, fungi and certain bacteria, including S. albidoflavus [122]. It constitutes the odor of some fruit varieties [60][61][62], and when combined with Organic alcohols were another major class of VOCs detected in the current study ( Figure 3, Table 1). For example, 1-hexanol is also produced by plants, fungi and certain bacteria, including S. albidoflavus [122].…”

Recent advances of green pretreatment techniques for quality control of natural products

“…The recent applications of HF-LPME on the extraction of NPs are listed in Supporting Information Table S1, which also involve their research significance. The combination of headspace sampling technology and solid phase microextraction used in this experiment can achieve good enrichment and separation for the qualitative and quantitative analysis of NPs [37][38][39][40][41]. Some of these research were conducted to analyze the volatile components in the NPs to distinguish the difference in various interspecies, storage form, breeding seasons, etc.…”