Analysis and Comparison of Aroma Components in Different Mango Varieties by Headspace-solid-phase Microextraction-Gas Chromatograph-Mass Spectrometer

LIU Hua’nan; JIANG Hongrui; LU Xiongwei; LU Daolong; LI Si; LIU Xiaoling

doi:10.13386/j.issn1002-0306.2020060377

Volume 42 Issue 11

May 2021

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Science and Technology of Food Industry > 2021 > 42(11): 211-217. > DOI: 10.13386/j.issn1002-0306.2020060377

LIU Hua’nan, JIANG Hongrui, LU Xiongwei, et al. Analysis and Comparison of Aroma Components in Different Mango Varieties by Headspace-solid-phase Microextraction-Gas Chromatograph-Mass Spectrometer [J]. Science and Technology of Food Industry, 2021, 42(11): 211−217. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2020060377.

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Analysis and Comparison of Aroma Components in Different Mango Varieties by Headspace-solid-phase Microextraction-Gas Chromatograph-Mass Spectrometer

1.
Department of Food Science and Engineering, Guangxi University, Nanning 530004, China
2.
Guangxi Hi-tech Agricultural Industry Investment Limited Company, Baise 533600, China

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Received Date: July 01, 2020
Available Online: March 28, 2021

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Abstract

Abstract

To compare the types and contents of aroma components in fruits, peels and leaves of Tainong, Guifei, Hongxiangya, Jinhuang, Guiqi mangoes in Baise, Guangxi, headspace solid-phase microextraction and gas chromatography-mass spectrometry were used to determine the aroma components of five kinds of mango fruits, peels and leaves, and principal component analysis was performed.The results showed that 66 kinds aroma components were detected from 15 samples of 5 different mango varieties, mainly olefins, supplemented by olefins and esters, which together form the unique aroma of mangoes. Among which olefins are mainly monoterpenes.The aroma components contained in the five varieties were β-pinene, camphene, α-pinene, β-ocirene, γ-terpinene, β-myrcene, terpinolene and caryophyllene, but the content was different.There were also obvious differences in the types and relative contents of components in different parts of the same species.The main component analysis of 8 kinds of aroma substances contained in the variety resulted in 3 main components with a cumulative contribution rate of 84.175%, the different contents of 8 aroma substances constitute the typical aroma of mango.
- mango,
- solid phase microextraction,
- gas chromatography-mass spectrometry (GC-MS),
- aroma components,
- principal component analysis

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