Sung, Jeehye published the artcileRelationship between Sensory Attributes and Chemical Composition of Different Mango Cultivars, Formula: C6H12O3, the main research area is sensory attribute chem composition mango cultivar; LC-MS/MS; SPME-GC/MS; flavor; mango; multivariate analysis; sensory.
The present study investigated the relationship between the chem. composition and sensory quality of different mango (Mangifera indica L.) cultivars by multivariate statistical anal. The results showed that the high hedonic rating of mangoes was due in part to its flavor profile such as fruity, pineapple, and coconut with sweetness. High hedonic liking and pos. flavors of mangoes could be responsible for the volatile compounds including fruity esters, 1-octanol, (E,Z)-2,6-nonadienal, and γ-octalactone with high contents of sugars. On the other hand, turpentine-like and green flavors of mangoes are attributed to the relatively low hedonic liking of mangoes, which correlated with high contents of amino acids and terpenes. These findings demonstrated that interaction between individual chem. compounds within mangoes could be responsible for the specific sensory qualities of mango cultivars and provided insight into a paradigm for the selection and development of new and more desirable mango cultivars in the future.
Journal of Agricultural and Food Chemistry published new progress about Flavor. 5405-41-4 belongs to class esters-buliding-blocks, name is Ethyl 3-hydroxybutanoate, and the molecular formula is C6H12O3, Formula: C6H12O3.
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