Comprehensive Evaluation of Quality Characteristics of Different Mango Varieties Based on Principal Component Analysis and HS-SPME-GC-MS Technology

In order to characterize the quality characteristics of three varieties of mango (Tainong, Xiangya and Jinhuang), the main quality indexes of mango was determined and a comprehensive scoring model of main quality of mango was established by principal component analysis (PCA). The volatile flavor compounds of mango were analyzed by HS-SPME-GC-MS technology, and its quality and processing characteristics were evaluated comprehensively. The results showed that the content of soluble solids, total sugar and sugar acid ratio of Jinhuang were the highest, which were 19%, 24.18 mg/g and 10.86 respectively; The contents of V_C and total phenol in Tainong were the highest, which were 9.52 mg/100 g and 1.03 mg/g respectively; The results of PCA analysis showed that the comprehensive score of Tainong was the highest, indicating that its comprehensive quality was the best, followed by Jinhuang, and the comprehensive score of Xiangya was the lowest. A total of 116 volatile compounds were detected from three mangoes by HS-SPME-GC-MS, mainly including olefins, phenols and aldehydes. The volatile compounds of Tainong and Xiangya were mainly olefins, with relative contents of 45.52% and 58.12% respectively. The volatile compounds of Jinhuang were mainly phenols, with relative contents of 56.88%. Fifteen key flavor compounds were identified from three mango varieties by the analysis of relative activity value (ROAV). Among them, (E,Z)-2,6-nonadienal contributed the most to the aroma in Tainong and Xiangya, 3-hexenal contributed the most to the aroma in Jinhuang; Tainong had citrus and sweet aroma, Xiangya had cucumber flavor, and Jinhuang had special wood flavor, which was mainly contributed by 2,4-di-tert-butylphenol. Comprehensive analysis showed that Tainong and Xiangya were suitable for deep processing, while Jinhuang was more suitable for fresh food.