Odour-active compounds in mango (Mangifera indica L. cv. Corazon)

Simultaneous distillationextraction combined with GC-FID and GC-MS were used to analyse volatile compounds from mango (Mangifera indica L. cv. Corazon) and to estimate the most odour-active compounds in the fruit. The analyses led to the identification of 167 components, from which 128 were positively identified. The aroma-active areas in the gas chromatogram were screened by the application of the aroma extract dilution analysis and by odour activity values. Eighteen odorants were considered as the most odour-active compounds: (E)-beta-damascenone, ethyl butanoate, (E,Z)-nonadienal, ethyl 2-methylpropanoate, (E)-2-nonenal, (E)-beta-ionone, terpinolene, d-3-carene, beta-caryophyllene, ethyl 2-methylbutanoate, limonene, myrcene, linalool, ?-octalactone, nonanal, methyl benzoate, 2,5-dimethyl-4-methoxy-3(2H)-furanone and hexanal.