COMPUESTOS ACTIVOS DEL AROMA DEL MANGO.

This paper presents a review on fundamental and applied aspects of aroma-active compounds from mango fruit. Using different isolation techniques, the volatile compounds have been analyzed in conjunction mainly with gas chromatography-mass spectrometry and gas chromatography-olfactometry. In mango fruit, nearly 600 constituents have been reported with the dominating compounds being terpenes, esters, alcohols, aldehydes, ketones, lactones, and acids. Only few of the identified compounds are considered important aroma-active compounds from mango. This aroma is very difficult to define on a universal basis as there are many varieties and different agroclimatic regions causing a broad variation in the aroma profile. In general, the aroma is usually sweet, creamy, fruity, and floral with a canned peach character with a terpeny resinous note. All these notes showed significant variance in different varieties. [ABSTRACT FROM AUTHOR]