Stable isotope dilution assay (SIDA) and HS-SPME-GCMS quantification of key aroma volatiles for fruit and sap of Australian mango cultivars

Abstract

Reported herein is a high throughput method to quantify in a single analysis the key volatiles that contribute to the aroma of commercially significant mango cultivars grown in Australia. The method constitutes stable isotope dilution analysis (SIDA) in conjunction with headspace (HS) solid-phase microextraction (SPME) coupled with gas-chromatography mass spectrometry (GCMS). Deuterium labelled analogues of the target analytes were either purchased commercially or synthesised for use as internal standards. Seven volatiles, hexanal, 3-carene, α-terpinene, p-cymene, limonene, α-terpinolene and ethyl octanoate, were targeted. The resulting calibration functions had determination coefficients (R) ranging from 0.93775 to 0.99741. High recovery efficiencies for spiked mango samples were also achieved. The method was applied to identify the key aroma volatile compounds produced by 'Kensington Pride' and 'B74' mango fruit and by 'Honey Gold' mango sap. This method represents a marked improvement over current methods for detecting and measuring concentrations of mango fruit and sap volatiles.

Volatile Compounds Content, Physicochemical Parameters, and Antioxidant Activity of Beers with Addition of Mango Fruit (Mangifera Indica)

“…P-cymene, which is also characterized by a citrusy and woody aroma, but is not a monoterpene as camphene, was found in the greatest concentration in MP (2.449 µg/100 mL). Another compound identified in mango fruit was α-pinene, which is a monoterpene with a characteristic piney turpentine-like aroma [16]. The greatest concentration of α-pinene was recorded for MP (5.764 µg/100 mL) and the smallest for BC (0.660 µg/100 mL).…”

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

“…Based on previous studies, the optimized SPME experimental conditions were established [16][17][18]. Approximately 5.0 g of the juice with 1.5 g of NaCl were blended in a 15 mL vial tightly capped with a PTFE-silicon septum at a stirring speed of 80 rpm.…”

Multifaceted Health Benefits of Mangifera indica L. (Mango): The Inestimable Value of Orchards Recently Planted in Sicilian Rural Areas

“…Mangifera indica L. is native to India and Southeast Asia [7] where it has been cultivated for over 4000 years for the good qualities of the fruits. Currently, mango is also grown in Central America [8], Africa [9], Australia [10], and for a few years in Europe [11]. Over one thousand mango fruit varieties are available worldwide, although only a few are produced on a commercial scale.…”