Mango is a fruit with 409 known flavor compounds. The most distinctive molecule is isopentyl ethanoate. It pairs most strongly with lime, sharing 249 flavor compounds. Mango appears in 1,681 recipes, most commonly in indian cuisine.
Over 300 volatile compounds. Terpenes give piney citrus notes. Lactones give peachy character. Green aldehydes add brightness.
Compounds ranked by rarity — the higher the score, the more distinctive to this ingredient.
Of the ~226 molecules that drive perceived food aroma (Dunkel et al. 2014), Mango's inventory contains 77. Most of the other 332 compounds are below detection threshold.
+ 65 more — showing top 12 by class and threshold.
Generalist = appears in >25% of foods (Maillard / fermentation products). Individualist = appears in <5% of foods (carries signature notes). Threshold values are in clean water — the actual perception threshold in a food matrix can differ substantially.
How Mango's 409 known compounds break down by aroma category. Percentages are of compounds with a known label.
139 of 409 are distinctive to mango — they appear in under 10% of foods. The remainder are the background most foods share.
Ordered by measured impact in mango — concentration against odour threshold where both are published, then by how distinctive the molecule is across the graph. Molecules measured here but not established as odorants sit below those that are.
Ranked by median concentration across published studies. Only 20 of Mango's 409 compounds have a measured concentration in the literature — the rest are confirmed present but not yet quantified. Bars are log-scaled.
Ranked by how often cooks actually use them together, across 453,403 recipes — the familiar answer first. Each pairing still carries its molecular score and shared-compound count; only the ORDER differs. Counts cover every characterised molecule the two ingredients have in common, not only the aroma-active ones, so they can exceed an ingredient’s aroma-compound count. For the chemistry-first view — where the surprising pairings live — see the molecular network below, the side-by-side comparison, or the Pairing Tool.
Mango and its 10 closest compound-sharing relatives. Spoke thickness = shared compounds; circle size = that ingredient's own compound count. Drag to rearrange, scroll to zoom, click to open.
Compare Mango side-by-side
Drawn from PubMed + Europe PMC + food-science journals. Click any title to read the full abstract on the original source.
The anthracnose caused by Colletotrichum gloeosporioides poses a significant threat to the global mango (Mangifera indica L.) fruit industry. Although histone deacetylases (HDACs)... Read abstract →
To explore changes in volatile compounds of freeze-dried mango powder following various physical field treatments (microwave, irradiation, low-temperature plasma), electronic nose,... Read abstract →
This study investigated the synergistic effects of cold plasma combined with mango extract or Mallotus oblongifolius extract on the quality of refrigerated tilapia fillets. Fillets... Read abstract →
Two varieties of mango juices (MJs) were separately fermented with 40 strains Lactiplantibacillus plantarum. The volatile compounds and sensory characteristics of the fermented man... Read abstract →
Understanding volatile compound formation is critical for enhancing the flavor quality of mangoes. Integrated untargeted metabolomics and proteomics were employed to explore volati... Read abstract →
