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Abstract
This study was carried out to separate, identificate of flavouring agent and to study the effect of frozen storage for two of the most commonly grown mango varieties, i.e. Cobbania and Zebda. The volatile components were extracted by headspace collection method and analyzed using Gas Chromatography-mass Spectrometry. The obtained results revealed that 53 volatile components were fractionated and identified as responsible for characteristic flavor of fresh Cobbania variety. Meanwhile, 41 volatile components were identified in fresh Zebda pulp variety. Myrcene, ocimene and limonene were the most dominating volatile components identified in both varieties. It was also found that frozen storage greatly affected the volatile components responsible for the natural flavor of fresh fruits. The results showed a continual increase in the concentration of alcohols and aldehydes, ketones, esters and reduction in hydrocarbons at the end of frozen storage.