Mango (Mangifera indica) Aroma Discriminate Cultivars and Ripeness Stages

Mango (Mangifera indica) has many nutritional attributes that stimulate its consumption, such as sweetness, balanced acidity and intense fruity aroma. In this study, it was demonstrated that both the variety and ripening stage have a significant impact on the aroma of mango. The volatile compound profile of “Tommy Atkins”, “palmer”, “espada” and “Carlota” varieties in green and ripe stages were characterized by headspace solid-phase microextraction gas chromatography mass spectrometry (HS-SPME/GC-MS). Thirty-three volatile compounds were identified, 30 from “Tommy Atkins”, ...