Juliana Mandha (research group VEG-i-TEC) tries to answer this question.  Also...

How does fermentation influence their flavour profile? Would such a product be acceptable to consumers? The study of Juliana Mandha investigated the effect of lactic acid fermentation on the volatile compounds and sensory characteristics of mango juices. Mango juices were fermented by monoculture strains with different pure lactic acid bacteria. A clear impact of the different strains was seen on the detailed flavour profile. Overall liking was associated with ‘mango color’, ‘pulp’, ‘mango aroma’, ‘sweet’, ‘natural taste’, and ‘mango flavor’ for some of the fermented juices, while other fermented juices were described as ‘bitter’, ‘sour’, ‘aftertaste’, and ‘off-flavor’. Multivariate analysis revealed relationships between the volatile compounds, mango juices fermented by different lactic acid bacteria, and sensory characteristics. Thus, the type of lactic acid bacteria strains determined the volatile and sensory profile of mango juices."

This research was funded by Bijzonder Onderzoeksfonds-Special Research Fund (BOF) with a grant number of 01W03717 and BOF19/PDO/026, Ghent University, Belgium, the Centre for Research, Agricultural Advancement, Teaching Excellence and Sustainability (CREATES) at the Nelson Mandela African Institution of Science and Technology (NM-AIST) and L’OREAL–UNESCO for Women in Science Sub-Saharan regional fellowship.