Mango (Mangifera indica) Aroma Discriminate Cultivars and Ripeness Stages

Paulo Mesquita,Jairo Magalhães-Junior,Fábio Dos Santos,Antonio Nascimento,Laiane Pena,Frederico Rodrigues,Camilo De Oliveira

doi:10.21577/0103-5053.20200027

Abstract

Mango (Mangifera indica) has many nutritional attributes that stimulate its consumption, such as sweetness, balanced acidity and intense fruity aroma. In this study, it was demonstrated that both the variety and ripening stage have a significant impact on the aroma of mango. The volatile compound profile of “Tommy Atkins”, “palmer”, “espada” and “Carlota” varieties in green and ripe stages were characterized by headspace solid-phase microextraction gas chromatography mass spectrometry (HS-SPME/GC-MS). Thirty-three volatile compounds were identified, 30 from “Tommy Atkins”, 29 from “espada”, 25 from “palmer” and 10 from the “Carlota” variety. The major compounds were monoterpene and sesquiterpene hydrocarbons, regardless of the degree of maturity. However, the oxygenated monoterpenes, esters and lactones were also identified as minor compounds. δ-3-Carene terpene is the most abundant in the varieties “Tommy Atkins” and “palmer”, α-terpinolene is the most abundant in the cv. “espada”, and myrcene in cv. “Carlota”. The profile’s aroma obtained by HS-SPME/GC-MS associated with multivariate data analysis lead to discrimination of four mango varieties in green and ripeness stages. Therefore, the volatile compounds markers of fruit maturation identified in this study can be used to increase the efficiency of mango sorting to improve quality control and meet the consumer market requirements.

Highlights

Mango (Mangifera indica L.) is a fruit rich in fiber, vitamin C and β-carotene that comprises approximately 80% of water and up to 20% of sugars.[1]
The volatile compound profiles of four cultivars in the green and ripe stages were analyzed by headspace solid-phase microextraction (HS-Solid-phase microextraction (SPME))/gas chromatography mass spectrometry (GC-MS) to characterize and differentiate varieties and their ripening stages
The most abundant compounds vary according to the degree of ripeness of the fruit

Summary

Introduction

Mango (Mangifera indica L.) is a fruit rich in fiber, vitamin C and β-carotene that comprises approximately 80% of water and up to 20% of sugars.[1]. Data used for multivariate analysis were a matrix of 33 compounds × 32 samples of the four above mentioned mango varieties (“Tommy Atkins”, “palmer”, “espada” and “Carlota”), in green and ripe fruits. The volatile compound profiles of four cultivars in the green and ripe stages were analyzed by HS-SPME/GC-MS to characterize and differentiate varieties and their ripening stages.

Results

Conclusion