The chemistry of Mango
The Chemistry of Mango
Before we embark on the arduous task of describing and listing the various components that combine to create the typical citrusy, tropical, and sweet aroma of mango, it is important to note that everything discussed in the following article pertains to the general scent of mango. The specific and unique aroma of a particular variety of mango will be influenced by factors such as its cultivar, geographical origin, and maturity.
Mango (Mangifera indica) is one of the most beloved tropical fruits in the world, prized for its fresh, summery aroma that is highly valued in both culinary and perfumery applications. Although it is impossible to fully capture the vast array of components that distinguish each mango variety on the olfactory spectrum, we can identify general groups of compounds and substances that are commonly present in all types of mango. These include alcohols, terpenes, aldehydes, esters, and lactones. It is important to note that, although more then 270 volatile compounds have been traced directly to different varieties of mangoes, the following compounds have been found to be the main contributors of the emblematic scent of the fruit.
Esters
Ethyl Butanoate
Methyl Benzoate
Ethyl-2-methylpropanoate
Aldehydes
(E,Z)-2,6-nonadienal
Lactones
γ-octalactone
Terpenes
Myrcene
(E)-β-ionone
Ethyl-2-methylpropanoate is one of the most abundant volatile compounds found in mangoes. Its primary function is to contribute to the characteristic fruit’s scent and flavor, offering the fruit its trademark fruity, sweet and slightly floral fragrance. In addition to its olfactory properties, numerous studies have shown this substance antioxidant and anti-inflammatory properties, as well as antimicrobial and antifungal effects. This natural compound is directly produced by the mango as it ripens, and its concentration in the fruit increases proportionally with maturity.
Ethyl Butanoate fulfills a similar function to Ethyl-2-methylpropanoate, providing the mango with a sweet, fruity and somewhat tropical scent that contains notes of pineapple, apricot and apple. Like the previous compound, the mango secretes the Ethyl Butanoate during the ripening phase, incrementing as previously illustrate.
As with the other two natural compounds, Methyl Benzoate contributes to the formation of the characteristic scent of mangoes, with his strong dry-fruity, and slightly phenolic odor. Mangoes also use it as a signaling molecule to attract pollinators and other insects. It can be also used as a defense mechanism against herbivores and pathogens.
(E,Z)-2,6-nonadienal contributes with its green, fruity, and slightly spicy scent to the overall complexity of the aromatic profile of the mango. This natural compound is typically described as possessing a grassy, herbaceous scent with fruitiness, reminiscent of green apples, and subtle spiciness. Considering its overall olfactory profile, it’s not hard to believe that this compound is also found in apples, melons, and cucumbers.
γ-octalactone acts as a flavoring agent, adding a more creamy, sweet, and nutty scent, with coconut-like notes and an earthy undertone, providing more depth and complexity to the already fruity and tropical fruit.
Myrcene is a natural compound commonly found in other fruits and plants, such as hops, thyme, and lemongrass, and it’s a fundamental element in the constitution of the mango’s scent. Myrcene contributes for both aroma and flavor, adding a musky, earthy scent with resinous notes. It is also contained in the essential oil of mango leaves.
The contribution of (E)-β-ionone consists in donating a characteristic violet-like odor to the mango. It is also one of the three main compounds used in perfumery to recreate the classic fruit scent.
In creating a perfume that accurately replicates the aroma of mangoes, perfumers face a complex challenge. Mangoes have a complex scent profile, which is the result of the high quantity of volatile compounds that contribute to their fresh, citrusy, green, and tropical aroma. Achieving the right balance of these scents is challenging, but recent studies have identified (E,Z)-2,6-nonadienal, Ethyl Butanoate, and (E)-β-ionone as the primary aroma-contributing compounds in a generic natural mango fragrance. While the specific compounds reagents used in a mango fragrance may vary based on previously mentioned factors such as cultivars and geographical origin, understanding and calibrating the correct balancing of these main components is essential in creating a perfume that accurately captures the unique and complex scent of mangoes.
When it comes to the formulation, and considering the secrecy that surrounds this fragrance in the world of perfumery, we from Scentspiracy suggest the following procedure:
Sources and informations:
Odour-active compounds in mango (Mangifera indica L. cv. Corazón) - Jorge A. Pino
Contribution of Volatile Compounds to Mango (Mangifera indica L.) Aroma - Jorge A. Pino and Judith Mesa
Aroma Compounds in Fresh and Dried Mango Fruit (Mangifera indica L. cv. Kent): impact of drying on volatile composition - Adeline Bonneau, Renaud Boulanger, Marc Lebrun, Isabelle Maraval and Ziya Gunata
The Imitation and Creation of a Mango Flavor - Wanping Zhang, Guangyong Zhu, Guangxu Zhu
Chemical Composition of Mango (Mangifera indica L.) Fuit: Nutritional and Phytochemical Compounds - Maria Elena Maldonado-Celis, Elhadi M. Yahia, Ramiro Bedoya, Patricia Lanadàzuri, Nelsy Loango, Johanny Aguillòn, Beatriz Restrepo, Juan Camilo Guerrero Ospina
Aromatic Characterization of Mangoes (Mangifera Indica L.) Using Solid Phase Extraction Coupled with Gas Chromatography-Mass Spectrometry and Olfactometry and Sensory Analyses - Haocheng Liu, Kejing An, Siqi Su, Yuanshan Yu, Jijun Wu, Gengsheng Xiao, Yujian Xu
