Analysis of volatile compounds of mango wine

The volatile compounds of mango wine were isolated by continuous solvent extraction and analysed by GC-FID and GC-MS. A total of 102 volatile constituents were identified and quantified. The mango wine accounted for about 9 mg/l of volatile compounds, which included 40 esters, 15 alcohols, 12 terpenes, 8 acids, 6 aldehydes and ketones, 4 lactones, 2 phenols, 2 furans, and 13 miscellaneous compounds. Isopentanol and 2-phenylethanol were the major constituents. A tentative study to estimate the contribution of the identified compounds to the aroma of the wine, on the basis of their odour activity values, indicated that the compounds potentially most important to mango wine included ethyl butanoate and decanal.