The Volatile Constituents in the Peel and Pulp of a Green Thai Mango, Khieo Sawoei Cultivar (Mangifera indica L.)

Abstract

The essential oil in the peel and pulp of a popular green Thai mango, Khieo Sawoei cultivar (Mangifera indica L.) has been characterized by means of the odor thresholds. γ-Terpinene, (E)-β-ocimene, (E)-2-hexenal, hexanal, and (Z)-3-hexen-1-ol were the major components. These major components differed from those of African mangoes, Florida mangoes, Indian mangoes and yellow Thai mangoes. The volatile oils from the pulp and the peel showed a high similarity of the volatile components in both sites. Odor unit values (Uo) of volatile components in both parts let us find out the aroma potent components in the Khieo Sawoei mango. Thus, nine compounds: hexanal (Uo = 189) and (E)-2-hexenal (Uo = 132) in the pulp showed higher Uo values (more than 1), while sixteen compounds: 2,4-decadienal (Uo = 279), (E)-2-decenal (Uo = 132), γ-terpinene (Uo = 125), (E)-β-ocimene (Uo = 119), (E)-2-hexenal (Uo = 116), and hexanal (Uo = 115) showed higher Uo values in the peel. Odor spectrum values calculated by these odor unit values characterized the aroma quality of Khieo Sawoei mango.