Abstract
This research investigated volatile profiles of over-ripe Thai mango purée during thermal processing by solid-phase extraction, volatile quantification by XAD-2-solvent extraction, as well as descriptive sensory analysis. Overripe fruits of three varieties were analyzed for the ripening stage using specific gravity as well as firmness and the physiochemical properties were also reported. We found that aromatic profiles could be used as true representative to describe Thai mango identities of each varieties. A simple and straightforward heat treatment had differing effects on aroma characteristics and those effects were dependent with mango varieties. Indeed, the amount of terpene hydrocarbons and oxygenated sesquiterpenoids alternated after heat treatment. All descriptive attributes of heated ‘sam-pee’ purée were intensified while, heat treatment significantly improved only “mango identity” in ‘maha-chanok’ and “fermented” odour in ‘keaw’ purée. With or without heat treatment, the volatile profiles of ‘maha-chanok’ remained quite stable while heating played a significant role on chemical ingredients of ‘keaw’ and ‘sam-pee’. Our study demonstrated that the manufacturing of the over-ripe mango into the products of high market value, selection of varieties is vitally important based upon their specific aroma characteristics before and after processing.
Highlights
Mango is one of the world’s most traded tropical fruits with a global annual production of approximately 50 million metric tons between 2016–2018 [1,2,3]
Specific gravity was used to describe fruit soluble matters and since the content of sugars increased with the improving onset of ripening, the value is generally used to define the stage of ripening [32]
The analysis of free volatiles by Gas Chromatography (GC)-MS illustrated 19 volatile components leading with those representing mango identity such as δ-3-carene, β-mycene and limonene
Summary
Mango is one of the world’s most traded tropical fruits with a global annual production of approximately 50 million metric tons between 2016–2018 [1,2,3]. Volatile profiles of Thai mango puree antioxidants [5]. It is good sources of bioactive compounds such as beta-carotene, ascorbic acid and terpenoids [6,7]. By using metabolomics tools such as mass spectrometry-based study, more than 300 free volatiles have been identified and vary among varieties [8,9]. Monoterpenes and sesquiterpenes such as 3-carene and α-copaene are typical volatile compounds that embody the flavour and aroma of mangoes [10,11]
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