The presently disclosed subject matter is directed to a flavor system, where by specific base flavors are created and manipulated with specific cultivar character components to establish a spectrum of flavors within a target flavor. Specifically, the presently disclosed subject matter discloses mango base flavor compositions containing (a) a furanone compound, (b) an ester compound, (c) an aldehyde compound, (d) a hydrocarbon compound, and (e) a lactone compound. The base flavor compositions can be used alone or in combination with specific cultivar character components to meet flavor preferences across different regions.
