Effects of Volatile Flavour Compound Variations on the Varying Aroma of Mangoes ‘<i>Tainong</i>’ and ‘<i>Hongyu</i>’ during Storage

Effects of Volatile Flavour Compound Variations on the Varying Aroma of Mangoes ‘<i>Tainong</i>’ and ‘<i>Hongyu</i>’ during Storage

The aroma, taste, and flavour profiles of mango cultivars vary, directly influencing their marketability and consumer acceptance. In this study, we explored the effects of volatile organic compounds (VOCs) on the distinct aromas of two mango cultivars during storage using GC-IMS and HS-SPME-GC-MS co...

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Bibliographic Details
Main Authors: Huiwen Xie, Lanhuan Meng, Ying Guo, Hongmei Xiao, Libo Jiang, Zhengke Zhang, Haichao Song, Xuequn Shi
Format: Article
Language:English
Published: MDPI AG 2023-04-01
Series:Molecules
Subjects:
characteristic aroma substances
intact mango
cut mango
GC-IMS
HS-SPME-GC-MS
storage
Online Access:https://www.mdpi.com/1420-3049/28/9/3693

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