IMPORTANCE OF SOME LACTONES AND 2,5-DIMETHYL-4-HYDROXY-3(2H)-FURANONE TO MANGO (MANGIFERA-INDICA L) AROMA

Sensory panels were used to assess the contributions to mango aroma by a mixture of seven lactones in amounts present in Alphonso and Baladi mangoes, two lactones in amounts present in Keitt mango, and 2,5-dimethyl-4-hydroxy-3(2H)-furanone by using a bland puree from Tommy Atkins mango. The mixture of lactones added to Tommy Atkins puree in concentrations reported for Alphonso mango was significantly preferred to Tommy Atkins puree alone and to a mixture of lactones added to puree at the higher concentrations reported for Baladi mangoes. Aroma panelists significantly preferred the lactone mixture added to Tommy Atkins puree in concentration reported for Alphonso mangoes over Tommy Atkins, Haden, and Kent mango purees. 2,5-Dimethyl-4-hydroxy-3(2H)-furanone did not make a positive contribution to mango aroma or flavor, and some panelists suggested its presence caused an overripe aroma and flavor. © 1990, American Chemical Society. All rights reserved.