Indrati N.Sumpavapol P.Samakradhamrongthai R.S.Phonsatta N.Poungsombat P.Khoomrung S.Panya A.Mahidol University2023-06-222023-06-222022-06-01International Journal of Food Science and Technology Vol.57 No.6 (2022) , 3760-377009505423https://repository.li.mahidol.ac.th/handle/20.500.14594/87465Sweet pickled mango named Ma-Muang Bao Chae-Im is a traditional preserved mango from Hat Yai, Thailand. This study investigated (I) volatile and non-volatile compound profiles of commercial Ma-Muang Bao Chae-Im and (II) their relationship to consumer preference. Untargeted metabolomics profiling was performed by gas chromatography-mass quadrupole-time of flight analysis. There were 117 volatile and 44 non-volatile compounds annotated in six commercial brands of Ma-Muang Bao Chae-Im. Furthermore, 46 volatile and 19 non-volatile compounds’ discriminant markers were found by Partial least square discriminant analysis. Among those markers, sorbic and benzoic acid were observed in several brands; moreover, the combination of both compounds altered the volatile profile, especially the ester group. Partial least square regression revealed that overall consumer liking is correlated to 1-heptanol; 1-octanol; acetoin; acetic acid, 2-phenylethyl ester; D-manitol; terpenes and terpenoids, while firmness to sucrose and L-(-)-sorbofuranose. On the other hand, most ester compounds were not related to consumer preference.Agricultural and Biological SciencesArticleSCOPUS10.1111/ijfs.157032-s2.0-8512693929813652621