Information on important flavor components for fruit and vegetables is lacking and would be useful for breeders and molecular biologists. In this study five acid treatments, were formulated and the effects of Citric Acid (CA) and Malic Acid (MA) levels on canned mango pulp (Mangifera indica L.) flavor perception was evaluated. Depiction of pulp components was executed in the Rasmol V 2 7.1 visualizing pectin, melanin and allinase compounds as a part of brief bioformatic analysis of the pulp. Melanin content, allicin and glucosinolate's presence were assessed and their % concentration variations against different treatments was depicted. As we correlated the values of TSS and pH by different statistical analysis methods like Pearson's correlation coefficient, Spearman's and Regression plots by a statistical software we found that these two variables are positively correlated to each other. We have the alternate hypothesis H1 with p value < 0.05 being accepted for the sensory quality estimation based on Larmond's 9-point hedonic scale sensory evaluation. The lowest levels of allicin was found in T2 about 0.14% where as the highest was noted to be about 4.28% in T3. The T5 treatment showed low concentration of melanin about 3.98% and the highest was about 9.43% in T4.The glucosinolate concentrations also varied according to the treatment administered. Low level of about 3.34% in T3 and about 7.9% concentration was observed in T4. All these findings can further invariably help in extending the shelf life and increasing the marketability of the mango based products. © 2013 IJDDR, Suneetha V et al.