2021 年 27 巻 1 号 p. 103-109
Volatile compounds in three mango (Mangifera indica L.) cultivars (Irwin, Carabao, and Nam Dok Mai) were investigated using aroma extract dilution analysis (AEDA) and AROMATCH. The AROMATCH analysis technique was applied to evaluate odor interactions: the relationships between a natural aroma and volatile compounds separated by gas chromatography (GC). As a result, 41 odor-active compounds were detected, 36 compounds of which were identified. Three volatile compounds (3-carene oxide, 4-acetoxy-2,5-dimethyl-3(2H)-furanone, and (Z)-6-dodecen-4-olide) were identified in mango for the first time. The flavor dilution (FD) factor for (Z)-6-dodecen-4-olide differed obviously between AEDA (FD: 243)and AROMATCH (FD: 59049) in Irwin. In addition, 3-carene oxide was described as plastic-like byAEDA but fruity by AROMATCH
