Volatile and non‐volatile compound profiles of commercial sweet pickled mango and its correlation with consumer preference

Abstract

SummarySweet pickled mango named Ma‐Muang Bao Chae‐Im is a traditional preserved mango from Hat Yai, Thailand. This study investigated (I) volatile and non‐volatile compound profiles of commercial Ma‐Muang Bao Chae‐Im and (II) their relationship to consumer preference. Untargeted metabolomics profiling was performed by gas chromatography‐mass quadrupole‐time of flight analysis. There were 117 volatile and 44 non‐volatile compounds annotated in six commercial brands of Ma‐Muang Bao Chae‐Im. Furthermore, 46 volatile and 19 non‐volatile compounds’ discriminant markers were found by Partial least square discriminant analysis. Among those markers, sorbic and benzoic acid were observed in several brands; moreover, the combination of both compounds altered the volatile profile, especially the ester group. Partial least square regression revealed that overall consumer liking is correlated to 1‐heptanol; 1‐octanol; acetoin; acetic acid, 2‐phenylethyl ester; D‐manitol; terpenes and terpenoids, while firmness to sucrose and L‐(‐)‐sorbofuranose. On the other hand, most ester compounds were not related to consumer preference.