Analysis of Aroma and Flavor Characteristics of Different Species of Mango
GE Yiqing
LU Hongmei
WU Jihong
LIANG Qiuyu
YU Xinxin
LAO Fei
Abstract：In order to analyze the flavor characteristics of 11 mango cultivars from Baise,Guangxi autonomous region,and provide recommendations for their suitable processing,this study used headspace solid-phase microextraction(HS-SPME)combined with gas chromatography-mass spectrometry(GC-MS)to analyze the volatile flavor compounds,and performed cluster analysis and principal component analysis on the volatile components.The results showed that the volatile components of the 11 mango fruits varied greatly.Terpenoids,alcohols,and aldehydes were generally abundant in mango.Volatiles such as n-hexanol,trans-2-hexenal,trans-2,6-nonanedial,and 4-methoxy-2,5-dimethyl-3(2H)-furanone had relatively high odor activity values.Among the 11 cultivars,'Aomang''Yuwen'and'Sanlin'had green and fresh aroma characteristics.'Guifei''Jinxing''Renong'and'Hongping'had fresh and fruity aroma characteristics.'Tainong'had tropical and fruity aroma characteristics.'Guiqi'had caramelized sweet aroma characteristics.'Huangjinhuang'and'Lvjinhuang'had sweet aroma characteristics.This study provided a scientific reference for flavor-based quality evaluation and application of different mango species in Baise city,Guangxi autonomous region.
Keywords：Mangoheadspace solid-phase microextractiongas chromatography-mass spectrometryflavoraroma
Publication Date：2026-02-28
Online Publishing Date：2026-08-28(First online date of this platform, not the publication date of the document)
Pages：11( 6-16 )