Mango Cultivars Uncovers Aroma Diversity and Chemotaxonomic Insights

Le Bao Ngoc, Nguyen Duyen and Do Khang

Background and Objective: Mango (Mangifera indica L.) aroma is a key quality trait, yet the chemical diversity of volatile compounds across Vietnamese cultivars remains poorly characterized. This study aimed to profile volatile organic compounds (VOCs) responsible for aroma diversity and assess their potential for chemotaxonomic differentiation. Materials and Methods: Eight Vietnamese mango cultivars were analyzed using headspace gas chromatography-mass spectrometry (HS-GC/MS) to identify and quantify VOCs. Identified compounds were classified into major chemical groups and multivariate analyses were used to explore cultivar-specific profiles and potential chemotaxonomic markers. Results: A total of 95 VOCs was identified, grouped into alcohols, aldehydes and ketones, acids and esters, terpenes and terpenoids, hydrocarbons and miscellaneous compounds. The β-Terpinolene dominated six cultivars, notably Xoai Keo, Xoai Cat Chu and Xoai Cat Hoa Loc. Other cultivars exhibited distinctive markers: Xoai Thanh Ca was enriched in 3-carene and alpha-terpinolene, while Xoai Uc showed high D-limonene levels. Several terpenes were unique to individual cultivars, enabling chemical fingerprinting and differentiation. Conclusion: Volatile profiles, particularly monoterpenoid composition, effectively distinguish Vietnamese mango cultivars and serve as biochemical markers for breeding, authentication and conservation. These findings reveal untapped aroma diversity and support integrating aroma profiling into mango improvement programs.

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