Relationship of aroma and flavour characteristics of mango (Mangifera indica L.) to fatty acid composition

Glyceride content and fatty acid composition of pulp from five commercial varieties of table-ripe mangoes having wide differences in aroma and flavour were studied. In addition, the Alphonso mango was examined at various stages of ripening at two different temperatures. Although the same type of fatty acids were present in all varieties of ripe mango there were differences in quantitative distribution. During the ripening of Alphonso mango at ambient temperature (25 to 30 °C), there was an increase in the glyceride content of the pulp, followed by rapid changes in fatty acid composition and in aroma and flavour, while at low temperature (10 ± 2 °C), where ripening was considerably delayed, there were no appreciable changes in glyceride content and in fatty acid composition of the pulp or in aroma and flavour. A correlation was ascertained between organoleptically evaluated aroma and flavour characteristics of mango pulp and the ratio of palmitic acid to palmitoleic acid.