The natural aroma of the mango plant varieties is different, implying that the chemical compositions of the components are likely to be different.
The essential oils are highly volatile components; found in leaves, flowers, pulp peeling, and in roots. The leaves of mango were rich in sesquiterpenes (70.3%), while fruit peel oil consisted of very high amount of monoterpenes (83.2%). The dominant compounds in mango leaf oil were δ-3-carene (20.5%), α-gurjunene (19.2%), β-selinene (13.9%) and β caryophyllene (13.7%), while fruit peel oil yielded mainly δ-3-carene (58.2%) and α-pinene (13.0%).
The essential oil from mango leaves also possesses bacteriostatic properties and contains several antimicrobial constituents such as α-gurjunene, trans-caryophyllene, α-humulene, α-selinene, and camphor. The benzophenone derivatives in mango leaves possess significant α-glucosidase inhibitory and immunosuppressive activities.
Monoterpene hydrocarbons such as cis-ocimene, α-pinene, βpinene, myrcene and limonene have been reported as key contributors to the aroma of the fresh fruit, depending on the variety. Monoterpene compounds have previously been identified in the flavor profile of Tommy Atkins.
The sugar moieties of glycosidically-bound aroma volatiles, which have been reported in mango, are α - terpenyl-β-D-glucopyranosides, α -terpenyl-6-o-rutinosides and α -terpenyl-6-o-( α -L-arabinofuranosyl)-β-Dglucopyranosides.
Some volatile compounds are essential contributors to mango flavor. Caryophyllene has a spicy, terpenic and woody odor and taste is woody, pepper-like spicy with citrus background. 3-Carene gives Mango flavor and aroma. Borneol with camphor like odor used to make perfume it is a natural insect repellant.
Mango essential oil
