Detection of Aroma Components in Three Cultivars of Mango with Headspace Solid Phase Microextraction-Comprehensive Two-dimensional Gas Chromatograph/Time of Flight Mass Spectrometer

A headspace solid-phase microextraction coupled with comprehensive two-dimensional gas chromatography time-of-flight mass spectrometer was used to compare different extraction heads, extraction temperature, extraction time, desorption temperature and time on the extraction effect, aroma components of the three mango varieties were analyzed and identified. The results showed that the optimum extraction conditions were as follows: extraction head 50/30 μm DVB/CAR/PDMS, extraction temperature 60 ℃, extraction time 60 min and desorption temperature 250 ℃. With the powerful separation and qualitative capabilities of the comprehensive two-dimensional gas chromatography time-of-flight mass spectrometer, more information about aroma components c be obtained than the conventional one-dimensional gas chromatography mass spectrometer. A total of 170 aroma components were detected in the three types of mangoes. A total of 96, 90 and 68 aroma components were detected in the JinHuang mango, XiaoTai mango and QingPi mango, respectively, and the peak area content of these aroma components accounted for 74.04%, 90.75% and 78.91% of the total volatile components, respectively. In the 170 aroma components, 25 were alcohols, 4 were aromatic hydrocarbons, 15 were aldehydes, 6 were acids, 18 were ketones, 56 were olefins, 46 were esters. Among the 7 kinds of compounds, olefins were found in three kinds of mangoes. The highest content in the golden mango, JinHuang mango contained more esters, aldehydes and alcohols than the other two mangoes, and the corresponding unique aroma components of the QingPi mango were relatively less, which was also golden. This was also the reason why the aroma of JinHuang mango was full-bodied while the aroma of QingPi mango was relatively less aromatic.There were 26 types of aroma components shared by the three types of mangoes, such as terpene olefins, 3-carene, β-laurelene, stigmene, cobalene and γ-ylangene which made up the basic aroma of mangoes, but the contents of common components in different varieties of mango were significantly different. For example, the content of 3-carene in JinHuang mango was significantly higher with 10.783%, and the content of terpinene in XiaoTai mango was significantly higher with 17.545%.