Our previous study revealed relationship of sensory attributes and flavor compounds in different mango cultivars. Consumer-preferred flavors, such as fruity, coconut, pineapple and sweetness were confirmed and related aroma and taste compounds were identified. In this study, with help of untargeted metabolomics, we focused on discovering metabolites that are linked to the formation of flavors in mango. Metabolites distinctively existing in each cultivar were screened. With statistical and pathway analyses, potential markers associated with flavors of different mango cultivars were obtained. Some were found to be involved in flavor formation in mango, including consumer-preferred flavors. In this presentation, the result of metabolomics work and unveiled metabolic mechanisms regarding formation of mango flavors will be shown and discussed.

Metabolomics approach in understanding formation of key mango flavors

ACS Fall 2021

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