以金煌芒、桂七、台农和玉芒等四种不同品种的芒果为原料，采用色差计、电子舌、电子鼻及气相色谱-质谱（gas chromatography-mass spectrometry，GC-MS）等仪器，分别从色泽、滋味、气味及挥发性风味物质四方面评价不同芒果品种对果脯和果干原果风味及品质的影响。结果表明：金煌芒果脯、台农果脯、玉芒果脯较好地保留了原果色泽；金煌芒果干、桂七果脯、桂七果干、台农果干、玉芒果脯、玉芒果干较好地保留了原果滋味；基于电子鼻的PCA分析发现，台农果脯、台农果干较好地保留了原果的气味，其次是玉芒果脯、玉芒果干；不同品种芒果鲜果、果脯和果干鉴定出的主要挥发性风味成分有醇类、酯类、酮类、烷烃、烯烃、芳香烃及其他物质，其中烯烃类是主要的挥发性风味化合物，玉芒果脯、玉芒果干的烯烃相对含量均较高，分别为81.09%、77.52%。金煌芒果脯、金煌芒果干、桂七果干、玉芒果脯、玉芒果干较好地保留了原果的挥发性风味物质。综合考量，认为玉芒芒果最适合开发原果风味芒果果脯及果干。

The color, taste, odor, and volatile flavor compounds of four dried and preserved mango varieties (Jinhuang, Guiqi, Tainong, and Yumang) were examined using a colorimeter, an electronic tongue, an electronic nose, and gas chromatography-mass spectrometry. Preserved Jinhuang, Tainong, and Yumang mangoes retained their original color better than Guiqi mangoes, whereas in terms of flavor, dried Jinhuang, Tainong, Guiqi, and Yumang mangoes and preserved Guiqi mangoes were the best performers. Electronic nose analysis showed that preserved and dried Tainong mangoes retained the odor of the original fruit better than the others, followed by preserved and dried Yumang mangoes. The main volatile flavor components identified in fresh, preserved, and dried mangoes of the four varieties were alcohols, esters, ketones, alkanes, olefins, and aromatic hydrocarbons, among which olefin predominated. The relative olefin content of preserved and dried Yumang mangoes was higher than that of the others, at 81.09% and 77.52%, respectively. Preserved Jinhuang and Yumang mangoes and dried Jinhuang, Guiqi, and Yumang mangoes retained the volatile flavor components of the original fruit well. Considering the original flavor and quality of different varieties of preserved and dried mangoes, Yumang was the most suitable overall.

广西科技厅亚热带广西特色水果全产业链技术创新平台（桂科ZY20111007）；广西农业科学院基本科研业务专项项目（桂农科2021YT144）；广西农业科学院基本科研业务专项（桂农科2021ZX07）；广西农业科学院科技发展基金项目（2020YM133）