Volatile constituents in mango ‘Ataulfo’ (Mangifera indica L.) fruit were isolated by HS–SPME and solvent-assisted flavor evaporation (SAFE). Analyses were performed by GC–FID, GC–MS and GC–O. Aroma extract dilution analysis (AEDA) and odor activity value (OAV) were applied to find the odor-active compounds. A total of 108 volatile compounds comprising > 99% of the SAFE extract were identified. Major compounds were δ-3-carene, terpinolene, α-pinene, limonene and myrcene. The application of the AEDA and OAV strategies afforded 28 odor-active compounds. For the first time, hexan-1-ol, heptan-1-ol, β-pinene, α-phellandrene, γ-terpinene, dodecanal and α-humulene are described as important contributors to mango aroma.

中文翻译：

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芒果'Ataulfo'（Mangifera indica L.）水果中气味活性化合物的表征

通过HS-SPME和溶剂辅助风味蒸发（SAFE）分离了芒果'Ataulfo'（Mangifera indica L.）果实中的挥发性成分。通过GC–FID，GC–MS和GC–O进行分析。应用香精提取物稀释分析（AEDA）和气味活性值（OAV）来寻找具有气味活性的化合物。总共鉴定出了108种挥发性化合物，占SAFE提取物的99％以上。主要化合物为δ-3-烯，萜品油烯，α-pine烯，li烯和月桂烯。AEDA和OAV策略的应用提供了28种气味活性化合物。首次将6-己醇，庚-1-醇，β-pine烯，α-水芹烯，γ-萜品烯，十二烷和α--草烯描述为导致芒果香气的重要因素。