Table 3.
Odor threshold, odorant series and odor activity value (OAV) of volatile compounds in fresh and dried (50, 60 and 70 °C) Keitt and Osteen mangoes.
| OAV * | |||||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|
| Compounds | Odorant Series | Odor Threshold (ppb) | Reference | Keitt | Osteen | ||||||
| Fresh | 50 °C | 60 °C | 70 °C | Fresh | 50 °C | 60 °C | 70 °C | ||||
| Hexadecanoic acid | Berry | 8 | Hempfling et al. [37] | 27.2 | 0.3 | 0.3 | 0.5 | 10.3 | 20.3 | 14.3 | 13.1 |
| 1-Hexanol | Herbaceous, grass, Floral | 9 | Liu et al. [41] | 8.6 | 0.7 | 0.5 | 0.5 | 0.0 | 0.4 | 0.2 | 0.1 |
| 1-Octanol | Jasmine, lemon | 190 | Pino and Mesa [40] | 0.3 | 0.1 | 0.0 | 0.0 | 17.9 | 0.0 | 0.0 | 0.0 |
| 1-Dodecanol | Floral, fruity, fatty | 1.5 | Yang et al. [36] | 14.5 | 5.1 | 4.3 | 1.6 | 9.8 | 10.8 | 2.8 | 4.3 |
| Hexanal | Fatty, grass, green | 4.5 | Bonneau et al. [18] | 0.0 | 0.0 | 0.0 | 0.7 | 0.0 | 0.0 | 1.5 | 0.7 |
| Heptanal | Fatty, rancid, citrus Green | 3 | Bonneau et al. [18] | 0.0 | 6.2 | 2.9 | 1.2 | 0.0 | 0.0 | 0.0 | 2.9 |
| 1-Octanal | Honey, green, fruity | 0.7 | Pino and Mesa. [40] | 34.6 | 0.0 | 0.0 | 0.0 | 68.0 | 0.0 | 0.0 | 3.8 |
| Nonanal | Fatty, wax, citrus, green | 1 | Bonneau et al. [18] | 115.2 | 208.4 | 51.8 | 67.4 | 159.9 | 56.0 | 29.1 | 35.7 |
| Decanal | Fruity, citrusy, orange | 6 | Liu et al. [41] | 6.7 | 3.6 | 1.7 | 3.1 | 15.2 | 2.2 | 1.7 | 0.8 |
| trans-2-Nonenal | Fatty, tallowy, metallic | 0.08 | Pino and Mesa [40] | 0.0 | 71.3 | 26.3 | 32.3 | 0.0 | 239.9 | 48.3 | 23.8 |
| Ethyl butanoate | Apple, fruity | 1 | Pino and Mesa [40] | 0.0 | 0.0 | 225.1 | 93.6 | 0.0 | 153.4 | 0.0 | 0.0 |
| Ethyl hexanoate | Apple peel, fruity | 1 | Pino and Mesa [40] | 0.0 | 10.5 | 41.1 | 17.2 | 0.0 | 35.4 | 0.0 | 0.9 |
| Ethyl heptanoate | Brandy, fruity | 2 | Pino and Mesa [40] | 0.0 | 3.0 | 2.4 | 0.7 | 0.0 | 0.0 | 0.0 | 0.0 |
| Ethyl 3-hydroxy but. | Fruity, grape | 1 | Moyano et al. [35] | 25.4 | 1.5 | 5.3 | 0.0 | 112.8 | 0.0 | 0.0 | 0.0 |
| γ-Octalattone | Coconut, fatty | 7 | Pino and Mesa [40] | 36.7 | 2.1 | 3.7 | 2.0 | 0.0 | 0.1 | 0.0 | 0.0 |
| Geranyl acetone | Magnolia, green | 60 | Pino and Mesa [40] | 2.4 | 0.1 | 0.1 | 0.0 | 0.5 | 0.1 | 0.1 | 0.0 |
| β-Ionone | Dried fruit, woody | 0.007 | Zhu et al. [38] | 11,135.8 | 552.6 | 925.4 | 129.5 | 2163.9 | 135.5 | 44.5 | 25.8 |
| α-pinene | Pine, grassy | 6 | Liu et al. [41] | 365.3 | 189.0 | 904.7 | 67.1 | 4335.8 | 484.7 | 165.6 | 32.1 |
| α-fenchene | Camphoraceous, sweet | 240 | Tamura et al. [39] | 1.3 | 3.8 | 7.4 | 0.4 | 13.4 | 17.4 | 0.4 | 0.2 |
| a-terpinene | Lemony, citrusy | 85 | Liu et al. [41] | 1.9 | 0.4 | 2.9 | 0.1 | 3.6 | 2.5 | 1.5 | 0.0 |
| D-Limonene | Orange peel-like, citrusy | 26 | Liu et al. [41] | 5.1 | 1.8 | 9.2 | 0.5 | 43.4 | 6.1 | 1.5 | 0.0 |
| β-Phellandrene | Herbaceous, turpentine | 500 | Bonneau et al. [18] | 0.2 | 0.1 | 0.3 | 0.0 | 1.0 | 0.1 | 0.0 | 0.0 |
| α-terpinolene | Coniferous odor, rosin-like | 140 | Liu et al. [41] | 1.4 | 1.0 | 3.5 | 0.2 | 14.0 | 3.5 | 0.4 | 0.0 |
| Isoterpinolene | Citrusy, pine | 40 | Padrayuttawat et al. [34] | 0.4 | 1.1 | 0.5 | 0.4 | 0.7 | 1.1 | 0.1 | 0.0 |
| Phenol | Phenolic | 0.046 | Yang et al. [36] | 208.0 | 35.3 | 27.1 | 12.4 | 124.5 | 23.1 | 17.1 | 9.8 |
| β-Caryophyllene | Spicy, woody, green | 64 | Bonneau et al. [18] | 0.0 | 1.0 | 0.8 | 0.2 | 1.8 | 7.0 | 0.5 | 0.2 |
| α-Caryophyllene | Spicy, woody, oily | 160 | Bonneau et al. [18] | 0.1 | 0.2 | 0.2 | 0.0 | 10.5 | 1.3 | 0.1 | 0.0 |
* OAV: odor activity value was calculated by dividing the concentration of an odorant by its orthonasal odor threshold.