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Article Abstract
This study investigated the formation and transformation of key mango aroma during rapid ripening. Physicochemical analysis and volatilomics results showed that (1) a total of 151 volatile compounds were identified across three ripening stages (immature, ripe, and overripe). Among these, 23 volatiles, including (E,Z)-2,6-nonadienal and geraniol (odor activity value >1), were identified as the dominant aroma compounds. (2) (E)-2-hexenal (green odor) and (E)-2-nonenal (waxy odor) were key discriminative volatiles for immature and overripe mangoes, respectively (VIP > 6). (3) Volatile divergence across stages was primarily driven by linolenic acid and linoleic acid catabolism. During ripening, C aldehydes derived from linolenic acid metabolism, such as (E,Z)-2,6-nonadienal, conferred the characteristic mango aroma. During overripeness, linolenic acid metabolism was weakened, and linoleic acid decomposition increased by 48 %, resulting in the production of off-flavor compounds, including (E)-2-nonenal and (Z)-4-heptenal. These findings provide new insights for modern industrial mango processing, facilitating enhanced product quality.
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| http://dx.doi.org/10.1016/j.foodchem.2025.145326 | DOI Listing |
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