{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,10,1]],"date-time":"2026-10-01T11:16:18Z","timestamp":1790853378153,"version":"4.1.0"},"reference-count":41,"publisher":"MDPI AG","issue":"10","license":[{"start":{"date-parts":[[2021,10,16]],"date-time":"2021-10-16T00:00:00Z","timestamp":1634342400000},"content-version":"vor","delay-in-days":0,"URL":"https:\/\/creativecommons.org\/licenses\/by\/4.0\/"}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":["Plants"],"abstract":"<jats:p>A metabolomics-flavoromics approach was conducted to assess the micromolecules of \u2018Nam Dok Mai Si Thong\u2019 and \u2018Nam Dok Mai No. 4\u2019 mango cultivars from two seasons. During ripening, FAMEs, FFAs, fatty alcohols, sterols, and organic acids were dominant at 0\u20132 days, whereas amino acids, sugars, and volatile organic compounds, including esters, alcohols, ketones, aldehydes, and terpenes, were at higher levels at 4\u20138 days. Nine metabolites (palmitic\/linoleic\/linolenic\/citric\/malic acids, \u03b2-sitosterol, sucrose, glycine, and leucine) and two volatile organic compounds (ethyl octanoate\/decanoate) were related to ripening-associated changes within eight days. During ripening, sucrose at 6\u20138 days, citric\/malic acid at 0\u20132 days, glycine and leucine at 4 days, and ethyl octanoate and ethyl decanoate at 8 days could be used as quality biomarkers for Nam Dok Mai Si Thong; palmitic\/linoleic\/linolenic acids at 0 days and \u03b2-sitosterol at 0\u20134 days could be used as quality biomarkers for Nam Dok Mai No. 4.<\/jats:p>","DOI":"10.3390\/plants10102198","type":"journal-article","created":{"date-parts":[[2021,10,17]],"date-time":"2021-10-17T23:25:15Z","timestamp":1634513115000},"page":"2198","update-policy":"https:\/\/doi.org\/10.3390\/mdpi_crossmark_policy","source":"Crossref","is-referenced-by-count":19,"title":["Comparative Investigation of Combined Metabolomics-Flavoromics during the Ripening of Mango (Mangifera indica L.) cv. \u2018Nam Dok Mai Si Thong\u2019 and \u2018Nam Dok Mai No. 4\u2019"],"prefix":"10.3390","volume":"10","author":[{"given":"Ye","family":"Lin Aung","sequence":"first","affiliation":[{"name":"Department of Food Science and Technology, Faculty of Agro-Industry, Kasetsart University, Bangkok 10900, Thailand"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Yaowapa","family":"Lorjaroenphon","sequence":"additional","affiliation":[{"name":"Department of Food Science and Technology, Faculty of Agro-Industry, Kasetsart University, Bangkok 10900, Thailand"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Pinthip","family":"Rumpagaporn","sequence":"additional","affiliation":[{"name":"Department of Food Science and Technology, Faculty of Agro-Industry, Kasetsart University, Bangkok 10900, Thailand"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Sudathip","family":"Sae-tan","sequence":"additional","affiliation":[{"name":"Department of Food Science and Technology, Faculty of Agro-Industry, Kasetsart University, Bangkok 10900, Thailand"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-5771-8609","authenticated-orcid":false,"given":"Kriskamol","family":"Na Jom","sequence":"additional","affiliation":[{"name":"Department of Food Science and Technology, Faculty of Agro-Industry, Kasetsart University, Bangkok 10900, Thailand"}],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"1968","published-online":{"date-parts":[[2021,10,16]]},"reference":[{"key":"ref_1","unstructured":"FAO (2013). 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