Aromatic profile changes of Thai mangoes during heat processing
In Thailand, mango is economically one of the most important fruits. Mango flesh has a very short shelf life and is therefore subjected to processing such as juicing and drying. Thermal processing leads to physiochemical or phytochemical changes including in fruit aromatic profiles. The research aim of this study was to investigate the effect of heat on free volatile aromas of mango fruits and to identify descriptive profiles from the ripe pulp of four Thai cultivars viz. Sam-pee, Chok-Anan, Mahachanok and Kaew. Ripe mango flesh was analyzed for free volatile aroma by automated Solid-phase Microextraction (SPME) before and after heating at 85°C for 15 min. The SPME results showed that Thai mango flesh before and after heat treatment comprised typical aromatic compounds of pine (i.e., α-pinene, β-pinene, terpinolene cis-β-ocimene), herbs (i.e., β-phellandrene, phellandrene, eucalyptus), flowers (i.e., sabinene, β-myrcene, para cymene, trans-β-ocimene) and citrus fruit (i.e., D-3-carene, α-terpinene, limonene, ϒ-terpinene). Heating altered these major aromatic compositions in all four Thai cultivars. Similar alteration patterns were also observed by sensory evaluations. The results of this research will be utilized to standardise mango processing and to benefit future food-product development.
Ounamornas, P., Page, P. and Sommano, S. (2019). Aromatic profile changes of Thai mangoes during heat processing. Acta Hortic. 1244, 181-186
free volatiles, quality, sensory evaluation, solid-phase microextraction (SPME)