Comprehensive Evaluation of Quality Characteristics of Different Mango Varieties Based on Principal Component Analysis and HS-SPME-GC-MS Technology

In order to characterize the quality characteristics of three varieties of mango (Tainong, Xiangya and Jinhuang), the main quality indexes of mango was determined and a comprehensive scoring model of main quality of mango was established by principal component analysis (PCA). The volatile flavor compounds of mango were analyzed by HS-SPME-GC-MS technology, and its quality and processing characteristics were evaluated comprehensively. The results showed that the content of soluble solids, total sugar and sugar acid ratio of Jinhuang were the highest, which were 19%, 24.18 mg/g and 10.86 respectively; The contents of VC and total phenol in Tainong were the highest, which were 9.52 mg/100 g and 1.03 mg/g respectively; The results of PCA analysis showed that the comprehensive score of Tainong was the highest, indicating that its comprehensive quality was the best, followed by Jinhuang, and the comprehensive score of Xiangya was the lowest. A total of 116 volatile compounds were detected from three mangoes by HS-S