Flavor of the mango mesocarp is a function of carbohydrates ,organic acids, lactones, monoterpene hydrocarbons and fatty acids. Monoterpene hydrocarbons constitute the major volatiles in mango.
Other volatiles contributing to the overall flavor include esters, alcohols, lactones, acetoins, carboxylic acids, furan compounds and linalool oxides.
It is common observation that a uniform and well colored product shows equally flavor profile, indicating that the degradation products of color could adversely influence the flavor profile.
During fruit maturation, starch that accumulates in the chloroplasts is hydrolyzed to sucrose, glucose and fructose; sucrose is present in slightly higher concentrations than either fructose or glucose.
The dominant organic acid is citric acid, but glycolic acid, malic acid, tartaric acid and oxalic acids are also present.
The flavor of mango has been described as a delicate blend of peach, pineapple, and apricot. The peach-like flavor of mangoes is attributed to the presence of lactones.
Although no single compound represents a typical mango flavor, 3-carene gives mango flavor and aroma; alpha-copaene, a sesquiterpene hydrocarbon, also has mango like aroma.
While the best mangos are richly and pleasantly fragrant some fruits have a turpentine odor and flavor.
The flavor of mango
