Comparing odor-active compounds in three mango (Mangifera indica L.) cultivars by aroma extract dilution analysis and the method for evaluating odor interactions
We investigated the volatile compounds in three mango cultivars (Irwin, Carabao and Nam Dok Mai) using aroma extract dilution analysis (AEDA) and AROMATCH. 41 odor-active compounds were detected and identified 36 of them. Three compounds (3-carene oxide, 4-acetoxy-2,5-dimethyl-3(2H)-furanone, and (Z)-6-dodecen-4-olide) were identified for the first time in mango. The flavor dilution (FD) factor for (Z)-6-dodecen-4-olide was significantly higher in AROMATCH than in AEDA. In addition, 3-carene oxide was described as plastic-like in AEDA but fruity in AROMATCH.
The research findings have been published in the Food Science and Technology Research (2021, vol. 27, issue 1, p. 103-109)[1].