The Amazon region has a great potential for fruit trees, and many of these fruits have commercial value and are usually found in fairs in the region, which are used, in general, in the manufacture of juices, ice cream, jellies and sweets for having pleasant flavors and strong aroma. The mango - fruit of the mango tree, a tree from the Anacardiaceae family - is a tropical fruit and all its cultivars belong to the species Mangifera indica Linn. Some mango varieties (paulista, common, chana, keith, bacuri, rosa, carlota) that present differences in size, shape, coloration and flavor were submitted to flavor extraction using a micro steam distillation system (CHROMPACK), whose purpose is to concentrate traces of volatile compounds from aqueous solution and extract them by organic solvents (n-pentane). The volatile components of the mixtures that make up each flavor were identified by the technique of gas chromatography coupled to mass spectrometry (INCOS XL), using capillary column J & W SCIENTIFIC DB5 and helium as a carrier gas. In general, the analyses showed as results, mixtures of esters, alcohols, terpenes, and small quantities of other compounds. The main constituents identified for the seven varieties were terpinolene, limonene, myrcene, alpha-pinene, 3-carene, and beta-caryophyllene.
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