## 1 Introduction  
Mango (_Mangifera indica_ L.), a native crop of South Asia, is a member of the _Anacardiac case_ family [1] and has been historically grown for more than 4000 years [2], thereby earning the title \"king of fruits\". It is recognized as one of the most popular fruits around the world, with the highest rates of production, marketing, and consumption [3, 4]. Among tropical fruits, mango is the second most common crop involved in international trade, following banana. Global mango production has been estimated at 50.65 million tons, with China being the second largest mango-growing country, 2017 production reaching close to 4.94 million tons [5]. Common mango cultivars in China featuring specific regional characteristics include Guifei, Hongyu Jinmang, Qingmang, and Tainong.  
Aroma is a major factor that influences the quality and consumer acceptance of mango products. Investigating various aromatic components would improve our understanding and facilitate controlling critical quality parameters that could influence mango processing. Hundreds of compounds have been characterized in various mango cultivars, which mainly include aldehydes, alcohols, esters, ketones, and terpen [6]. However, previous studies have mainly focused on the volatiles in various mangoes in China [7,8], and a few volatiles were detected because of their odor threshold. Thus, scientific information relating to aromatic constituents as well as sensory characteristics of various mango cultivars is limited. Therefore, an in-depth investigation is required to identify the volatile or aromatic components of various mango cultivars in China.  
To determine the aromatic components of mango, simultaneous solvent-assisted flavor evaporation (SAFE), solid phase microextraction (SPME), and distillation and extraction (SDE) have been employed in food aroma extraction [9, 10, 11, 12]. The procedures of SDE and SAFE isolate aromatic compounds from food matrices using organic solvents [13]; however, these methods are highly laborious, time-consuming, and entail preconcentration of extracts. Unlike well-established protocols, SPME has been extensively used in the preparation of volatile and semi-volatile compounds from various types of samples [14]. This technique was developed more than two decades ago and is a rapid, simple, sensitive, and solvent-free technique for the analysis of volatile organic compounds (VOCs) [15]. Coupling of the methods of aroma extraction with the GC-MS/O technique, in particular, headspace solid-phase microextraction (HS-SPME) for extraction, together with detection frequencies (FD) and order-specific magnitude estimation (OSME) for GC-MS/O, creates a highly reliable method of identifying potent odorants.  
Thus, to fully understand the aromatic compounds present in typical mango varieties, this study conducted the following studies: (1) identification and quantification of volatiles of different types of mangoes by HS-SPME-GC-MS; (2) discrimination of the major aroma-active compounds in various types of mangoes using combined GC-O detection (FD, OSME) and odor activity value (OAV); and (3) validation of the sensory differences using quantitative descriptive analysis (QDA). In summary, objectives of this investigation were to reveal the major aromatic compounds of mangoes in China.