Journal
FLAVOUR AND FRAGRANCE JOURNAL
Volume 21, Issue 2, Pages 207-213Publisher
WILEY
DOI: 10.1002/ffj.1703
Keywords
volatiles; mango; aroma; odour activity values
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Consideration of the odour detection thresholds of mango volatile compounds and their concentrations in the fruit (odour activity values) in 20 cultivars indicated that the compounds potentially most important to mango aroma include ethyl-2-methylpropanoate, ethyl butanoate, (E,Z)-2,6-nonadienal, (E)-2-nonenal, methyl benzoate, (E)-beta-ionone, decanal and 2,5-dimethyl-4-methoxy-3(2H)-furanone. Numerous other volatiles have odor activity values greater than I and also may make a contribution. Sensory studies are needed to determine the volatiles truly defining mango aroma. Copyright (c) 2006 John Wiley & Sons, Ltd.
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