The Characteristic Flavor Compounds Analysis of Different Cultivars of Mango by Electronic Tongue and SPME-GC-MS
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Abstract:
The flavor quality differences of four mango cultivars (Jin Mang, Qing Mang, Hongyu and Guifei) were studied electronic tongue and headspace solid phase microextraction combined with Gas Chromatography-Mass Spectrometry detection technology. The result of principal component analysis (PCA) of electronic tongue showed that four cultivars of mangos can be well distinguished into two groups by electronic tongue. Qing Mang and Hongyu have similar gustatory quality, to Jin Mang and Guifei. The physio-chemical indexes of water content, pH, (and colors) soluble solids also showed similarity in Jing Mang and Guifei, as well as in Qing Mang and Hongyu, which was consistent with the result of electronic tongue. HS-SPME/GC-MS results showed that there were 7 categories compounds detected in four cultivars of mangos, mainly including terpenes, esters and aldehydes. The terpenes were the dominant volatile compounds, whose relative content were more than 50% in all four cultivars of mangoes. The PCA results of volatile compounds showed that the characteristic volatile compounds of Jin Mang were (E,Z)-2, 6-nonadienal, isophenolene, 3-hexene-1-alcohol and palmitic acid, the characteristic volatile compounds of Guifei were 2-carene, (E) loreleene and 4-carene, the characteristic volatile compounds of Qing Mang were a-eucalyptus, hexanal and (E) -3- hexenal, the characteristic volatile compounds of Hongyu were 3- careen and limonene. The flavor of four mangos, which was shaped by the characteristic volatile compounds showed that the Qing Mang and the Hongyu were similar, the Jin Mang and the Guifei were similar, too. Comprehensive analysis of the above results showed that the Qing Mang and Hongyu have similar flavors, Jin Mang and Guifei have similar flavors.
