02506naa a2200349 a 450000100080000000500110000800800410001902200140006002400520007410000160012624501270014226000090026952015170027865000250179565000110182065000120183165000130184365000100185665000100186665000270187665000100190370000260191370000200193970000160195970000250197570000220200070000220202270000200204470000210206470000250208577300460211021679632024-10-09       2024    bl uuuu     u00u1 u    #d  a1936-976X7 ahttps://doi.org/10.1007/s12161-024-02694-72DOI1 aREIS, R. C.  aSensory evaluation and volatile organic compounds in dried mango produced from different varieties.h[electronic resource]  c2024  aAbstract Mango aroma and flavor are attributed to hundreds of volatile metabolites and their combinations, concentrations, and proportions, which give the fruits unique aromatic characteristics. This study evaluated the sensory characteristics and volatile organic compounds (VOCs) in five dried mango varieties. The five dried mango types differed in VOC content and sensory characteristics. Dried Malika and Van Dyke mangoes were the most accepted by consumers, and CPAC 165/93 was the least accepted. The attributes “too weak” aroma and flavor, “not sweet enough,” and “hard texture” negatively influenced the product’s acceptance scores. A total of 149 volatile compounds were identified, with the highest levels belonging to the class of terpenes, aldehydes, and esters, and the following compounds were found at higher percentages: lactones in the Malika mango; acids, monoterpenes, and sesquiterpenes in the Van Dyke variety; esters and ketones in CPAC 165/93; alcohols in Amrapali; and aldehydes in Palmer. Principal component analysis (PCA) showed that the presence of compounds of the lactone and terpene classes positively influence the acceptance of the aroma and flavor of the dried mangoes, and the compounds of the ester and ketone classes contribute to the lower sensory acceptance of these attributes. Dried mangoes produced with the Malika and Van Dyke varieties were the most accepted by consumers; therefore, these varieties can be recommended for the food dehydration industry.  aConsumer preferences  aFlavor  aMangoes  aAnálise  aAroma  aManga  aPreferência Alimentar  aSabor1 aMESQUITA, P. R. R. de1 aVIANA, E. de S.1 aFONSECA, N.1 aCORREIA, L. A. P. C.1 aMAIA, D. L. de S.1 aALMEIDA, L. S. de1 aSILVEIRA, R. B.1 aTEDGUE, L. de J.1 aARAUJO JUNIOR, I. T.  tFood Analytical Methods, September, 2024.