Both sugar and acids known to have an effect on flavor properties of mango. The dominant organic acid is citric acid, but glycolic acid, malic acid, tartaric acid and oxalic acids are also present.
Citric and malic acids were found to be the major organic acids. A large decrease in citric acid and a small reduction in malic acid were responsible for the loss of acidity.
Organic acids, such as citric, malic, oxalic, ascorbic and tartaric acids. could influence the flavor at the ripe stage.
The acidity may be useful as a reference to the stage of maturity or as objective information related to flavor. Levels of acid affected six properties of namely, sweet, sour, peachy, pine, astringent, and biting. Acids normally are known for their sour taste. Sugar improved the perception of all flavor attributes except for sour taste. Therefore, a fruit with a lower acidity would have a sweeter flavor.
Organic acid in mango
