A Preliminary Study on the Flavor and Aroma Components of Four Mango Varieties

How to Cite

Díaz, N. (1980). A Preliminary Study on the Flavor and Aroma Components of Four Mango Varieties. The Journal of Agriculture of the University of Puerto Rico, 64(3), 357–362. https://doi.org/10.46429/jaupr.v64i3.10224


Mango varieties Edward, Palmer, Keitt and Zill were selected to study the possible relation between the flavor and aroma components or their precursors in the mature green fruit at harvest and in the same fruit ripened under controlled conditions. Flavor quality was also evaluated. The fruits were hand picked from trees at the Fortuna Substation and stored at 70° F (21° C) and 80% relative humidity. After 7 to 10 days in storage, good eating quality mangoes were attained. Sensory evaluation for flavor scored from 5.3 to 5.6 in a (1-poor to 6-good) 6-point hedonic scale. The gas chromatographic analysis showed differences in the number and concentration of certain components among varieties and within the same depending on their stage of ripeness. Green fruits showed a larger number of components than ripe fruit in general. Varieties Palmer and Zill seem to be richer in flavor and aroma components than varieties Edward and Keitt. The identity of 15 flavor and aroma components of mango essence, including alcohols, aldehydes, ketones and terpenes, was established by gas chromatography-mass spectrometry and comparison with reference spectra.


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