Analysis of Nutritional Components and Flavor Substances of Different Varieties of Mangoes

Abstract

In this thesis, four varieties of mangoes (Dahuang mango, Daqing mango, eagle-mouth mango, Tai mango), which were all out put in Panzhihua, were investigated as the research objects. The comprehensive evaluation of the four varieties of mangoes was carried out by measuring their various nutritional components combined with their volatile aroma components. In the meantime, the principal component analysis (PCA) was established on the nutritional components. The results showed that there were obvious differences in the quality of the four varieties of mangoes. The highest sugar-acid ratio and β-carotene content belonged to Dahuang mango, which were 16.47 and 4.06 mg/100 g, respectively. The highest water content, content of soluble sugar, titratable acid and total phenols belonged to eagle-mouth mango, which were 82.96%, 21.22%, 2.03% and 0.73 mg/g, respectively. The highest soluble protein content belonged to Tai mango, which was 7.83 mg/g, respectively. Principal component analysis (PCA) results showed that the mango evaluation system can be characterized by two principal components. The highest comprehensive score was eagle-mouth mango, the second was Tai mango, the third was Dahuang mango, and the fourth was Daqing mango. The proportions of terpenoids in the four varieties of mangoes from high to low were Dahuang mango, eagle-mouth mango, Tai mango and Daqing mango. This research provided a theoretical basis for the development of Panzhihua mango industry.

Keywords

• mango
• nutritional components
• principal component analysis
• volatile aroma