My first of two MC crops started ripening this past week. Happy to say they are much more complex in flavor and aroma than last year.
Some claim to not detect aroma in the ripe MC. I am every bit the opposite. I can smell ripening fruit/sap as I get close to my tree. The sap from the fruit has the strongest aroma but the aroma of the flowers, crushed new leaves, and ripe skin all have the same aroma but to a lesser intensity. To ME, the aroma is similar to acetone or other ketone organic compounds. I like the smell of acetone and other ketones.
As I scrape the MC flesh from the skin with my teeth, I get more ketone impression in the flavor. I dont get much of that flavor from the flesh as it gets closer to the seed. Once again, to ME, I can detect lesser amounts of the fruity ketone smell in other mango sap just much less intense.
Its that fruity ketone aroma/flavor that I find so intriguing. I detect it in other intense fruit like the Sweet Tart too.
I can't say I find a cola syrup flavor in mangoes.
Coca Cola volatiles include eugenol, coumarin, linalool 1,8-cineole, and others.
Some of these components are shared in some mango varieties.
I have had an interest for some time, in what components make one variety taste like it has coconut, peach, lemon etc. also what makes one variety more susceptible to fruit flies and another more resistant.
what has surprised me, is how much difference there is between mango varieties, its amazing.
If anyone is interested in looking into this, here is the best reference I have found online: explains each of the components in mango, and what the aroma / flavor is:
http://ietd.inflibnet.ac.in/bitstream/10603/2445/10/10_chapter3.pdf
Components of Maha and Nam Doc Mai, sadly the lactones are not listed here, which I suspect MC is high in.
http://www.ifrj.upm.edu.my/19%20%2804%29%202012/22%20IFRJ%2019%20%2804%29%202012%20Laohaprasit%20%28024%29.pdf
Tropicdude,
Thanks for the fascinating information! Scientific, biochemically based "mango reviews" - no wine tasting b.s., just good old fashioned Likens-Nickerson
Simultaneous distillation-extraction (LNSDE) and Gas Chromatography Mass Spectrometry (GC/MS) data
The ZINC-family and the Maha Chanok must both contain similar volatile compounds. And the Maha may have a different aroma compound in addition to the classics.
I also was fascinated to read in the second link Keow Savoy mango is eaten with with fish sauce.