## 3 Results
### Comparasion of the GC-MS Results of Five Mango Cultivars  
The MS and RI results preliminarily identified 47 volatile compounds (Figure 2). There were 25, 24, 24, 29, and 23 volatile compounds in JM, QM, GF, HY, and TN, respectively. These were generally composed of alcohols, alkenes, aldehydes, esters, ketones, and ethers. Most of the volatiles found in  
Figure 1: Spider plot for flavor attributes of five varieties mango samples. [PERSON]—JM, Qingmang—QM, Hongyu—HY, Guifei—GF, and Tainong—TN. this study were similar to those in the findings of previous studies [1,6,23]. Six compounds, namely, \(p\)-cymen-8-ol, 2-(vinyloxy)ethanol, 1-methyl-4-(1-methylethyl)-1,3-cyclohexadiene, 3-methyl butanal, 2-cyclohex-1-one, and tetraethyl orthosilicate, were first observed in the volatile composition of mango, although those were not the major contributors to the mango aroma. This difference might be caused by habitat, maturity conditions, and aromatic extraction method. Figure 2: \(Cont.\)  
Figure 3 shows that the number of alkenes in the five mangoes was much higher than that of the other kinds of volatile compounds, indicating that alkenes were the most important volatile substances. In addition, the highest number of alcohols, terpenes, and aldehydes were found in JM, TN, and HY, respectively. The number of ketones in QM and HY was higher than in other mango varieties, whereas the number of esters in GF was higher than in other mangoes. Moreover, only nine volatile components, including one alcohol, one aldehyde, and seven terpenes, were identified in the five kinds of mango pulp. This showed that the volatiles of the five mango cultivars varied. Full quantifications using standards were conducted for the volatile substances in the five mango varieties (Table 1 and Figure 4). In JM, the total amount of volatiles was 539.29 \(\mu\)g/kg; the content of terpinolene was the highest (147.07 \(\mu\)g/kg); then came 3-carene (103.63 \(\mu\)g/kg), 1-hexanol (55.83 \(\mu\)g/kg), e-3-hexen-1-ol (41.50 \(\mu\)g/kg), isoamyl alcohol (38.87 \(\mu\)g/kg), and \(p\)-cyrene (27.43 \(\mu\)g/kg). Isoamyl alcohol (38.87 \(\mu\)g/kg) and 2-(vinyloxy) ethanol (3.49 \(\mu\)g/kg) were the unique volatile components. In QM, the total amount of volatiles was 662.92 \(\mu\)g/kg; the content of (e)-2-hexenal was the highest (180.60 \(\mu\)g/kg); then came e-3-hexen-1-alcohol (132.56 \(\mu\)g/kg), 3-caren (60.36 \(\mu\)g/kg), and terpinolene (59.42 \(\mu\)g/kg). The unique volatile components in QM were ethyl crotonate (9.83 \(\mu\)g/kg), e-2-nonenal (7.60 \(\mu\)g/kg), and 3-methyl-3-cyclohexene-1-one (0.62 \(\mu\)g/kg). In GF, the total amount of volatiles was 381.12 \(\mu\)g/kg; (e)-2-hexenal (84.03 \(\mu\)g/kg), trans-3-hexen-1-ol (76.82 \(\mu\)g/kg), and terpinolene (43.53 \(\mu\)g/kg)  
Figure 3: Comparisons of the numbers of volatile compounds detected in different mango samples  
Figure 2: The representative Total ion chromatograms of five varieties mango samples. **a**: QM, **b**: JM, **c**: HY, **d**: TN, **e**: GF. were the main volatile substances; the unique volatile component was isovaleraldehyde (1.77 ug/kg). In HY, the total amount of volatiles was 400.50 ug/kg; (e)-2-hexenal (85.64 ug/kg), hexanal (75.54 ug/kg), (e)-2-heptenal (65.65 ug/kg), 3-carene (27.67 ug/kg), and terpinolene (24.90 ug/kg) were the main volatile substances; HY is the most special kind of mango. Its unique volatile components were \(\beta\)-caryophyllene (2.18 ug/kg), (e)-2-heptenal (65.65 ug/kg), \(p\)-cymen-8-ol (12.23 ug/kg), ethyl propionate (6.39 ug/kg), 3-hexen-1-ol (6.59 ug/kg), humulene (2.93 ug/kg), \(\beta\)-caryophyllene (2.18 ug/kg), 2-cyclohextent-1-one (0.66 ug/kg), (e,z)-2,6-nonadienal (0.66 ug/kg), and ethyl cyclopropencarboxylate (0.12 ug/kg). In the TN pulp, the total amount of volatiles was 1279.68 ug/kg; the content of terpinolene was the highest (811.61 ug/kg), followed by \(p\)-cymene (132.96 ug/kg), 3-hexenal (44.13 ug/kg), 3-carene (70.92 ug/kg), and phellandrene (30.17 ug/kg), with 3-hexenal being the unique volatile component.