Principais substâncias responsáveis pelo aroma de mangas comerciais brasileiras identificadas por cromatografia gasosa de alta resolução/olfatometria/espectrometria de massas

Abstract

Six Brazilian commercial mangoes were analysed by HRGC-O-AEDA-MS, viz., Carlota, Haden, Espada, Coração de boi, Rubi and Tommy Atkins. All them showed ethyl butanoate as the main aroma character impact compound by AEDA evaluation. The ethyl esters of 2 and 3-methylbutanoic acids are also important, the main contribution in Carlota variety being 2(S) enantiomer. In Rubi variety, both 2(R) enantiomer and 3-methyl isomer contributes to the caprylic fruity note observed. In four varieties, viz., Haden, Espada, Rubi and Tommy Atkins, δ-3-carene showed to be the second impact aroma compound presented. In Tommy Atkins variety, α-pinene also has a significant contribution, mainly due to its (1R,5R)(+)-enantiomer.