Came across these pie charts on the volatile components of some mango varieties, I was curious to see if I could find some correlation between specific chemicals and traits such as flavor, and shelf life.
I soon realized its not that easy, each segment or component groups could be further divided into more chemical groups.
Its amazing how much variation there is between mango varieties. these charts may be helpful for someone fiddling with the idea breeding new varieties. notice the complexity in some varieties, such as Sindhu. Neelam and Ratna. Sindhu has non viable seeds by the way, but wonder if its pollen can be used for crossing.
Using a variety with complex traits in one of the parents, could make for a lot of variation in breeding programs.
Not easy to decipher how each of these components translates into a trait in a mango, lactones are credited for giving a mango its coconut / peach type flavor.
3-carene, methoxyl furanone, and 5-methyl furfural, also attribute to a mangoes taste and aroma.
Also notice the high relative level of ketones in Keitt and Neelam, ketones are what supposedly give raspberries and acai some of its beneficial attributes. but do they also give mangoes a longer shelf life? Keitt and Neelam, have a reputation for having a good post harvest shelf life. maybe its some other marker all together.
Compare Kesar and Osteen with Chaunsa, so chemically different, what up with that !?