Comparing odor-active compounds in three mango (Mangifera indica L.) cultivars by aroma extract dilution analysis and the method for evaluating odor interactions

摘要

Volatile compounds in three mango (Mangifera indica L.) cultivars (Irwin, Carabao, and Nam Dok Mai) were investigated using aroma extract dilution analysis (AEDA) and AROMATCH. The AROMATCH analysis technique was applied to evaluate odor interactions: the relationships between a natural aroma and volatile compounds separated by gas chromatography (GC). As a result, 41 odor-active compounds were detected, 36 compounds of which were identified. Three volatile compounds (3-carene oxide, 4-acetoxy-2,5-dimethyl-3(2H)-furanone, and (Z)-6-dodecen-4-olide) were identified in mango for the first time. The flavor dilution (FD) factor for (Z)-6-dodecen-4-olide differed obviously between AEDA (FD: 243) and AROMATCH (FD: 59049) in Irwin. In addition, 3-carene oxide was described as plastic-like by AEDA but fruity by AROMATCH.