Abstract
Mango juice was analysed after bottling and during storage for 2 and 4 months, in order to follow the changes in aroma constitutents which have an adverse influence on the juice quality. Heat processing at 85°C/10 min caused the reduction of all volatile fractions due to evaporation and, in addition, the formation of acetyl furan, 5-methyl furfural, β-terpineol, terpinen-4-ol and butyl-3-hydroxy butanoate, which were not found in fresh juice. These compounds were attributable to degradation reactions and especially to ascorbic acid. Storage of bottled mango juice at room temperature resulted in the appearance of ethyl fatty acids and seline-11-ene-4-ol, in addition to a decrease in hydrocarbons and oxygenated components; these very important factors affected the flavour of mango juice. According to these findings, the furan derivatives, α- and β-terpineol, terpinen-4-ol and ethyl fatty acids, are detrimental factors resulting from heat-processing and storage of bottled mango juice.
Sign-in/Register to access full text options 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
