## 3 Results
### Comparison of GC-O(FD/OSME) and OAV Aroma-Active Compounds  
The joint analysis revealed 29 components (FD \(\geq\) 6, OSME \(\geq\) 2, OAV \(\geq\) 1) as aroma-active compounds in the pulps of five mango cultivars (Figure 7). A total of 28 components were detected by GC-O (FD/OSME), whereas 25 substances were detected only by OVA. Compounds with high OAVs, such as 1-nonanal (5.73-56.20), ethyl butyrate (1.56-5.40), and heptanal (1.65-1.83), were not detected using GC-O (FD/OSME). Among the components discriminated by all the panelists in GC-O (FD/OSME), the contributions of 2-penten-1-ol, \(\beta\)-pinene, 3-methylcyclohex-3-en-1-one, and 6-methyl-5-hepten-2-one to the overall mango aroma were limited, as their OAVs were \(\leq\)0.1. The discrepancies between the two assessments mainly resulted from differences in application principles [19]. The calculations of the OAVs were based on the odor threshold in water instead  
Figure 6: Identification of key aromatic compounds by OVA \(\geq\) 1 in five mango pulps. of the food matrix. For the actual food matrix, the release of aroma is promoted or inhibited by interactions of volatiles with food components [27; 28; 29]. Therefore, OAV identification may not precisely match the actual results generated using GC-O (FD/OSME). However, biological variations, including respiratory rate and receptor state, may lead to errors in aromas based on GC-O (FD/OSME). This explains why the synergetic use of the two methods is strongly recommended for the identification of aroma-active compounds. In this study, the results of OAV coincided with those of GC-O (FD/OSME) to a certain extent, and the 29 key contributors to the five Chinese mango pulps were thus identified. These included 1-penten-3-one, 2-vyclohepten-1-one, 2-penten-1-ol, hexanal, ethyl cyclopropanecarboxylate, _trans_-2-hexenal, 3-hexenal, 1-hexanol, heptanal, \(\alpha\)-pinene, \(\beta\)-pinene, e-2-heptenal, 3-methylcyclohex-3-en-1-one, 6-methyl-5-hepten-2-one, \(\beta\)-myrcene, ethyl butyrate, 2-carene, \(\beta\)-phellandrene, 3-carene, \(p\)-cymene, d-limonene, (E)-beta-ocimene, \(\gamma\)-terpinene, terpinolene, 1-nonanal, 1,3,8-\(p\)-menthatriene, citral, decanal, and \(\gamma\)-octanoic. These were all recognized as potent and major aroma contributors to mango pulp flavor. Further investigation showed that 1-hexanol, \(\gamma\)-terpinene, \(\beta\)-phellandrene, terpinolene, ethyl cyclopropanecarboxylate, and \(\gamma\)-octanoic were aroma-active compounds in JM; \(\beta\)-phellandrene, \(p\)-cymene, d-limonene, decanal, 1-hexanol, 1-nonanal were the most important aromatic substances in QM; 1-nonanal, 2-cyclohepten-1-one, 1,3,8-\(p\)-menthatriene, hexanal, 2-cyclohepten-1-one, and \(\gamma\)-octanoic were the most important aromatic substances in HY; and 1-hexanol, \(\gamma\)-terpinene, \(\gamma\)-octanoic, \(\beta\)-phellandrene, and 1-nonanal were the most important aromatic substances in GF. TN was significantly higher than in the other four aromatic substances. \(\beta\)-myrcene, 2-carene, \(\beta\)-phellandrene, 3-carene, \(p\)-cymene, d-limonene, \(\gamma\)-terpinene, terpinolene, 1,3,8-\(p\)-menthatriene, and decanal were the most important aromatic substances in HY. Figure 7: Comparison of GC-O (FD/OSME) and OAVs for aroma-active compounds.