Aroma Volatile Constituents of Brazilian Varieties of Mango Fruit

The aromas of 15 varieties of mango (Mangifera indica L.) cultivated in Brazil were obtained by simultaneous distillation–extraction and analyzed by GC/MS. The data analysis of volatile compounds has identified three distinguishable aroma groups. The first group, rich in α -terpinolene, was composed of the following varieties: Cheiro (66.1%), Chana (62.4%), Bacuri (57.0%), Cametá (56.3%), Gojoba (54.8%), Carlota (52.0%), Coquinho (51.4%) and Comum (45.0%). The second group, rich in Δ3-carene, comprised the following varieties: Haden (71.4%), Tommy (64.5%) and Keith (57.4%). The third group, rich in myrcene, was dominated by the following varieties: Cavalo (57.1%), Rosa (52.4%), Espada (37.2%) and Paulista (30.3%). α -Terpinolene was the principal constituent of Willard, Parrot, Bowen and Kensington varieties. The first two occur in Sri Lanka, the Bowen fruit is indigenous of Australia and the Kensington mango is cultivated in Florida. The Δ3-carene is the major contributor to the aroma of mango fruit grown in Venezuela. Myrcene and (Z)-β -ocimene are characteristics of the Alphonso and Jaffna varieties from India and Sri Lanka, respectively.