Several volatile organic chemicals, most of which belong to the terpene, furanone, lactone, and ester classes, give mango fruits their flavor. Mangoes can have flavors made up of different volatile chemicals or the same volatile chemicals in different amounts, depending on the cultivar or variety.

The predominant presence of -3-carene, a monoterpene flavorant, is typical of New World mango cultivars; though, high convergence of other monoterpenes, for example, (Z)- ocimene and myrcene, as well as the presence of lactones and furanones, is the remarkable element of Old World cultivars.

“Alphonso” is one of the most well-liked cultivars in India. While terpenes and other flavorants are present in both the developing (immature) and ripening fruits of the “Alphonso” mango, lactones and furanones are produced during ripening.

The biosynthesis of these chemicals has not been thoroughly studied, despite the abundance of information on mango flavor’s chemical composition; The enzymes of flavor biosynthetic pathways have only been characterized in a small number of genes.