Liu Haocheng, An Kejing, Su Siqi, Yu Yuanshan, Wu Jijun, Xiao Gengsheng, Xu Yujuan
Sericulture & Agri-Food Research Institute Guangdong Academy of Agricultural Sciences/Key Laboratory of Functional Foods, Ministry of Agriculture and Rural Affairs/Guangdong Key Laboratory of Agricultural Products Processing, Guangzhou 510610, China.
Foods. 2020 Jan 9;9(1):75. doi: 10.3390/foods9010075.
Mangoes ( L.) are wildly cultivated in China with different commercial varieties; however, characterization of their aromatic profiles is limited. To better understand the aromatic compounds in different mango fruits, the characteristic aromatic components of five Chinese mango varieties were investigated using headspace solid-phase microextraction (HS-SPME) coupled with gas chromatography-mass spectrometry-gas chromatography-olfactometry (GC-MS-O) techniques. Five major types of substances, including alcohols, terpenes, esters, aldehydes, and ketones were detected. GC-O (frequency detection (FD)/order-specific magnitude estimation (OSME)) analysis identified 23, 20, 20, 24, and 24 kinds of aromatic components in Jinmang, Qingmang, Guifei, Hongyu, and Tainong, respectively. Moreover, 11, 9, 9, 8, and 17 substances with odor activity values (OAVs) ≥1 were observed in Jinmang, Qingmang, Guifei, Hongyu, and Tainong, respectively. Further sensory analysis revealed that the OAV and GC-O (FD/OSME) methods were coincided with the main sensory aromatic profiles (fruit, sweet, flower, and rosin aromas) of the five mango pulps. Approximately 29 (FD ≥ 6, OSME ≥ 2, OAV ≥ 1) aroma-active compounds were identified in the pulps of five mango varieties, namely, γ-terpinene, 1-hexanol, hexanal, terpinolene trans-2-heptenal, and -cymene, which were responsible for their special flavor. Aldehydes and terpenes play a vital role in the special flavor of mango, and those in Tainong were significantly higher than in the other four varieties.
芒果（L.）在中国广泛种植，有不同的商业品种；然而，对其香气特征的描述有限。为了更好地了解不同芒果果实中的芳香化合物，采用顶空固相微萃取（HS-SPME）结合气相色谱-质谱-气相色谱-嗅觉测定法（GC-MS-O）技术，对五个中国芒果品种的特征芳香成分进行了研究。检测到了包括醇类、萜类、酯类、醛类和酮类在内的五大类物质。GC-O（频率检测（FD）/特定顺序强度估计（OSME））分析分别在金煌芒、青皮芒、贵妃芒、红玉芒和台农芒中鉴定出23、20、20、24和24种芳香成分。此外，在金煌芒、青皮芒、贵妃芒、红玉芒和台农芒中分别观察到11、9、9、8和17种气味活性值（OAVs）≥1的物质。进一步的感官分析表明，OAV和GC-O（FD/OSME）方法与五个芒果果肉的主要感官芳香特征（果香、甜味、花香和松香香气）相符。在五个芒果品种的果肉中鉴定出约29种（FD≥6，OSME≥2，OAV≥1）香气活性化合物，即γ-萜品烯、1-己醇、己醛、萜品油烯、反式-2-庚烯醛和对异丙基甲苯，它们赋予了芒果特殊的风味。醛类和萜类在芒果的特殊风味中起着至关重要的作用，其中台农芒中的醛类和萜类比其他四个品种显著更高。
