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United States Department of Agriculture

Agricultural Research Service

Title: Volatile Composition and Interaction Influence Flavor Properties of Mango (Mango Indica L.)

Authors
item Malundo, Therese - U.S. DISTILLED PRODUCTS
item Baldwin, Elizabeth
item Ware, G - UNIVERSITY OF GEORGIA
item Shewfelt, Robert - UNIVERSITY OF GEORGIA

Submitted to: Journal of Florida State Horticulture Society
Publication Type: Proceedings
Publication Acceptance Date: March 5, 1997
Publication Date: N/A

Interpretive Summary: Flavor of fruits, including mango, is very complex. Simplistically, it consists of sugars, acids and aroma compounds that interact both chemically and in terms of human perception of overall flavor. This paper attempts to distinguish which aroma compounds are important to mango flavor, and how they affect the human flavor experience.

Technical Abstract: The effects of volatile hydrocarbons on the flavor properties of mango fruit were investigated. Three concentrations of each of seven aroma volatiles were added to bland mango homogenate (108 treatments). Volatile composition and sensory attributes were analyzed before and after processing mango homogenate to remove flavor components (bland homogenate). Volatile composition and scores for sensory descriptors were decreased after processing. Perception of pine/terpentine, grassy and orange peel descriptors were affected by the volatile hydrocarbons, but not peachy flavor.

Last Modified: 8/29/2014