AROMA DEVELOPMENT IN MANGO FRUIT

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Abstract
An assessment of volatile compounds during ripening of mango (var. Alphonso) was made at various stages of ripening. The characteristic coconut-like and almond-like odor notes appeared to develop only after the half-ripe stage. The extent of flavor generation depended on the temperature conditions during ripening. The fruity flavor in mango pulp could be regenerated using acetone powder prepared from Alphonso mango slices. The typical fruity aroma could be developed in the pulp of less-flavored Totapuri variety by using this preparation. This could be correlated with higher levels of acetaldehyde in head space analysis.