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In this paper, mango was used as raw experimental material to study on the aroma characterization. Qualitative and quantitative analysis of volatile compounds of five mango cultivars were carried on, and key aroma compounds and overall aroma characterization were evaluated. Discrimination of volatile oil, key aroma compounds and aroma characterization of Tainong No.1 mango peel and pulp was analyzed. Influence of glycosidically bound volatile compounds on the original aroma characterition in Tainong No.1 mango was also studied. The conclusions were made as follows:1. Discrimination of volatile compounds and aroma charaterization was identified in five mango cultivars of Zihua, Guiqi, Keit, Machesu and Sannian. Monoterpenes were identified as the most abundant compounds. According to the major compound, Zihua and Sannian were clustered as type of terpinolene model, and keit as carene model, Machesu as piene model, Guiqi as ocimene model. Total concentrations of volatile compounds of five cultivars varied as: Zihua(5123.5μg/kg), Guiqi(3046.6μg/kg), Keit(4194.2μg/kg), Machesu(22458.7μg/kg), Sannian(10658.9μg/kg). Key aroma compounds were identified using OVA values, and aroma chaterization was experessed as aroma notes distribution. According to major aroma notes, Zihua was considered full of notes of conifer and citrus, Guiqi of wood and fruit, Keit of conifer and wood, Machesu of fruit and conifer, and Sannian of complex notes of citrus, herb, fruit and etal.2. Terpinolene was identified as the major compounds in Tainong No.1 volatile oil. More complicate volatile compounds were determined in peel than those in pulp, and total concentration of volatile compounds in peel(39853.9μg/kg) was nearly three times as that in pulp(13196.4μg/kg). Key aroma compounds, determined by methods of AEDA and OVA, had a lot in common in peel and pulp. (E,Z)-2,6-nonadienal and a-terpinolene were considered to have an outstanding contribution to overall aroma. Citrus, conifer, green and wood were identified as the basic aroma nontes, and whole aroma impact of peel was four times as that of pulp.3.Total concentration of volatile compounds in Tainong No.1 rised by 11% owning to glycosidically bound volatile compounds released by (3-glucosidase. Original active aroma compounds were added by varieties and concentrations. After enzymatic hydrolysis, original aroma style maintained on the whole. A few aroma notes were changed including some off-flavor notes.
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