Changes in Key Aroma Compounds of ‘Guire 82’ Mangoes with Different Ripening Stages before and after Processing into Dehydrated Mangoes

In this research, the compositional changes of key aroma compounds of ‘Guire No. 82’ mangoes before and after dehydration at green, semi-ripe and fully ripe stages were assessed by gas chromatography-mass spectrometry (GC-MS). The results revealed that the key aroma compounds of fresh fruit in ‘Guire No. 82’, such as β-pinene, 2-carene, β-myrcene, 3-hexene-1-alcohol, etc., possessed the highest content in the green ripening stage, which also suffer a great loss accompanying with the processing, and even not at all for decyl aldehyde. Meanwhile, the content of β-pinene and β-myrcene gradually decreased with the mango ripening, but the content of ethyl caproate and ethyl butyrate increased and reached the middle value at the half-ripe stage, and its content remained the highest after processing. Additionally, the content of ethyl hexanoate, ethyl butyrate and phenethyl alcohol reached the peak value at the full ripening stage, however, the loss of its content after processing was also very obvious, especially f