Editing Mango (section)

=== Flavor ===
The [[Flavor (taste)|flavor]] of mango fruits is conferred by several volatile organic chemicals mainly belonging to [[terpene]], [[furanone]], [[lactone]], and [[ester]] classes. Different varieties or [[list of mango cultivars|cultivars of mangoes]] can have flavors made up of different volatile chemicals or the same volatile chemicals in different quantities.<ref>{{cite journal |title=Cultivar relationships in mango based on fruit volatile profiles |journal=Food Chemistry |volume=114 |pages=363–372 |doi=10.1016/j.foodchem.2008.09.107 |year=2009 |last1=Pandit |first1=Sagar S. |last2=Chidley |first2=Hemangi G. |last3=Kulkarni |first3=Ram S. |last4=Pujari |first4=Keshav H. |last5=Giri |first5=Ashok P. |last6=Gupta |first6=Vidya S.}}</ref> In general, [[New World]] mango cultivars are characterized by the dominance of δ-3-carene, a monoterpene flavorant; whereas, high concentration of other monoterpenes such as (Z)-ocimene and myrcene, as well as the presence of lactones and furanones, is the unique feature of [[Old World]] cultivars.<ref name="culti">Pandit SS, Chidley HG, Kulkarni RS, Pujari KH, Giri AP, Gupta VS, 2009, [http://www.sciencedirect.com/science/article/pii/S0308814608011849/ Cultivar relationships in mango based on fruit volatile profiles], Food Chemistry, 144, 363–372.</ref><ref>Narain N, Bora PS, Narain R and Shaw PE (1998). Mango, In: Tropical and Subtropical Fruits, Edt. by Shaw PE, Chan HT and Nagy S. Agscience, Auburndale, FL, USA, pp. 1–77.</ref><ref>Kulkarni RS, Chidley HG, Pujari KH, Giri AP and Gupta VS, 2012, Flavor of mango: A pleasant but complex blend of compounds, In [http://studiumpress.in/indetail.asp?id=195 Mango Vol. 1: Production and Processing Technology] {{webarchive|url=https://web.archive.org/web/20131203043634/http://studiumpress.in/indetail.asp?id=195 |date=3 December 2013 }} (Eds. Sudha G Valavi, K Rajmohan, JN Govil, KV Peter and George Thottappilly) Studium Press LLC.</ref> In India, [[Alphonso (mango)|'Alphonso']] is one of the most popular cultivars. In 'Alphonso' mango, the lactones, and furanones are synthesized during ripening, whereas terpenes and the other flavorants are present in both the developing (immature) and ripening fruits.<ref>{{Cite journal |doi=10.1002/jsfa.3692 |title=Changes in volatile composition during fruit development and ripening of 'Alphonso' mango |journal=Journal of the Science of Food and Agriculture |volume=89 |issue=12 |pages=2071–2081 |year=2009 |last1=Pandit |first1=Sagar S. |last2=Kulkarni |first2=Ram S. |last3=Chidley |first3=Hemangi G. |last4=Giri |first4=Ashok P. |last5=Pujari |first5=Keshav H. |last6=Köllner |first6=Tobias G. |last7=Degenhardt |first7=Jörg |last8=Gershenzon |first8=Jonathan |last9=Gupta |first9=Vidya S. |bibcode=2009JSFA...89.2071P}}</ref><ref>Gholap, A. S., Bandyopadhyay, C., 1977. Characterization of green aroma of raw mango (''Mangifera indica'' L.). Journal of the Science of Food and Agriculture 28, 885–888</ref><ref>{{cite journal |title=Geographic variation in the flavour volatiles of Alphonso mango |journal=Food Chemistry |volume=130 |pages=58–66 |doi=10.1016/j.foodchem.2011.06.053 |year=2012 |last1=Kulkarni |first1=Ram S. |last2=Chidley |first2=Hemangi G. |last3=Pujari |first3=Keshav H. |last4=Giri |first4=Ashok P. |last5=Gupta |first5=Vidya S.}}</ref> [[Ethylene]], a ripening-related hormone well known to be involved in ripening of mango fruits, causes changes in the flavor composition of mango fruits upon exogenous application, as well.<ref>Lalel HJD, Singh Z, Tan S, 2003, The role of ethylene in mango fruit aroma volatiles biosynthesis, Journal of Horticultural Science and Biotechnology, 78, 485–496.</ref><ref>{{cite journal |title=Spatial and temporal changes in the volatile profile of Alphonso mango upon exogenous ethylene treatment |journal=Food Chemistry |volume=136 |issue=2 |pages=585–594 |doi=10.1016/j.foodchem.2012.08.029 |pmid=23122101 |year=2013 |last1=Chidley |first1=Hemangi G. |last2=Kulkarni |first2=Ram S. |last3=Pujari |first3=Keshav H. |last4=Giri |first4=Ashok P. |last5=Gupta |first5=Vidya S. |s2cid=42523345}}</ref> In contrast to the huge amount of information available on the chemical composition of mango flavor, the biosynthesis of these chemicals has not been studied in depth; only a handful of genes encoding the enzymes of flavor biosynthetic pathways have been characterized to date.<ref>{{cite journal |title=Expression profiling of various genes during the development and ripening of Alphonso mango |journal=Plant Physiology and Biochemistry |volume=48 |issue=6 |pages=426–433 |doi=10.1016/j.plaphy.2010.02.012 |pmid=20363641 |date=June 2010 |last1=Pandit |first1=S. S. |last2=Kulkarni |first2=R. S. |last3=Giri |first3=A. P. |last4=Köllner |first4=T. G. |last5=Degenhardt |first5=J. |last6=Gershenzon |first6=J. |last7=Gupta |first7=V. S. |s2cid=22915293}}</ref><ref>{{cite journal |title=Differential expression of the mango alcohol dehydrogenase gene family during ripening |journal=Phytochemistry |volume=71 |issue=13 |pages=1485–1494 |doi=10.1016/j.phytochem.2010.05.024 |pmid=20598721 |year=2010 |last1=Singh |first1=Rajesh K. |last2=Sane |first2=Vidhu A. |last3=Misra |first3=Aparna |last4=Ali |first4=Sharique A. |last5=Nath |first5=Pravendra |bibcode=2010PChem..71.1485S}}</ref><ref>{{cite journal |title=Characterization of three novel isoprenyl diphosphate synthases from the terpenoid rich mango fruit |journal=Plant Physiology and Biochemistry |volume=71 |pages=121–131 |doi=10.1016/j.plaphy.2013.07.006 |pmid=23911730 |year=2013 |last1=Kulkarni |first1=Ram |last2=Pandit |first2=Sagar |last3=Chidley |first3=Hemangi |last4=Nagel |first4=Raimund |last5=Schmidt |first5=Axel |last6=Gershenzon |first6=Jonathan |last7=Pujari |first7=Keshav |last8=Giri |first8=Ashok |last9=Gupta |first9=Vidya |bibcode=2013PlPB...71..121K |s2cid=46320747}}</ref><ref>Kulkarni RS, Chidley HG, Deshpande A, Schmidt A, Pujari KH, Giri AP and Gershenzon J, Gupta VS, 2013, [http://www.springerplus.com/content/2/1/494 An oxidoreductase from 'Alphonso' mango catalyzing biosynthesis of furaneol and reduction of reactive carbonyls], SpringerPlus, 2, 494.</ref>