Flavour

Organic chemistry

Cultivar

Sweetness

Anacardiaceae

Flavor

Terpene

Biology

Horticulture

Chemical composition

Chemistry

Aroma

Botany

Mangifera

Food science

Organoleptic

Taste

Journal of Agricultural and Food Chemistry

The present study investigated the relationship between the chemical composition and sensory quality of different mango ( Mangifera indica L.) cultivars by multivariate statistical analysis. The results showed that the high hedonic rating of mangoes was due in part to its flavor profile such as fruity, pineapple, and coconut with sweetness. High hedonic liking and positive flavors of mangoes could be responsible for the volatile compounds including fruity esters, 1-octanol, ( E, Z)-2,6-nonadienal, and γ-octalactone with high contents of sugars. On the other hand, turpentine-like and green flavors of mangoes are attributed to the relatively low hedonic liking of mangoes, which correlated with high contents of amino acids and terpenes. These findings demonstrated that interaction between individual chemical compounds within mangoes could be responsible for the specific sensory qualities of mango cultivars and provided insight into a paradigm for the selection and development of new and more desirable mango cultivars in the future.

Relationship between Sensory Attributes and Chemical Composition of Different Mango Cultivars