Changes in Key Aroma Compounds of ‘Guire 82’ Mangoes with Different Ripening Stages before and after Processing into Dehydrated Mangoes

TAN Yewei; LIU Shuaimin; FENG Chunmei; LI Jianqiang; JIANG Zongbo; WANG Linliang; LI Xinrong

doi:10.13386/j.issn1002-0306.2022030408

Volume 44 Issue 1

Dec. 2022

Turn off MathJax

Article Contents

Abstract

References

Science and Technology of Food Industry > 2023 > 44(1): 316-322. > DOI: 10.13386/j.issn1002-0306.2022030408

TAN Yewei, LIU Shuaimin, FENG Chunmei, et al. Changes in Key Aroma Compounds of ‘Guire 82’ Mangoes with Different Ripening Stages before and after Processing into Dehydrated Mangoes[J]. Science and Technology of Food Industry, 2023, 44(1): 316−322. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2022030408.

Citation:

PDF (4693 KB)

Changes in Key Aroma Compounds of ‘Guire 82’ Mangoes with Different Ripening Stages before and after Processing into Dehydrated Mangoes

1.
Guangxi Subtropical Crops Research Institute, Nanning 530001, China
2.
College of Food Science and Technology, Hainan University, Haikou 570228, China

More Information

Received Date: March 31, 2022
Available Online: November 03, 2022

Graphical Abstract

Abstract

Abstract

In this research, the compositional changes of key aroma compounds of ‘Guire No. 82’ mangoes before and after dehydration at green, semi-ripe and fully ripe stages were assessed by gas chromatography-mass spectrometry (GC-MS). The results revealed that the key aroma compounds of fresh fruit in ‘Guire No. 82’, such as β-pinene, 2-carene, β-myrcene, 3-hexene-1-alcohol, etc., possessed the highest content in the green ripening stage, which also suffer a great loss accompanying with the processing, and even not at all for decyl aldehyde. Meanwhile, the content of β-pinene and β-myrcene gradually decreased with the mango ripening, but the content of ethyl caproate and ethyl butyrate increased and reached the middle value at the half-ripe stage, and its content remained the highest after processing. Additionally, the content of ethyl hexanoate, ethyl butyrate and phenethyl alcohol reached the peak value at the full ripening stage, however, the loss of its content after processing was also very obvious, especially for ethyl hexanoate. O-cymene was only detected at the half-ripening stage, which remained after processing. The content of β-ionone was the highest in the half-ripening stage and remained at the highest level after processing. From the analysis of main aroma components, the 14 main aroma components of half-ripe mango did not disappear after processing, and the retention rate of main aroma components (original fruit flavor) reached 100%. Therefore, compared with other ripening stages, the key aroma compounds of mangoes processed into original dried fruit at the half-ripening stage of ‘Guire No. 82’ were better than those of the other two stages.
- mango,
- ripening stage,
- gas chromatography-mass spectrometry (GC-MS),
- dehydrated mangoes,
- key aroma compounds

FullText(HTML)

References (34)

References

[1]	SIVAKUMAR D, JIANG Y, YAHIA E. Maintaining mango (Mangifera indica L.) fruit quality during the export chain[J]. Food Research International,2011,44(5):1254−1263. doi: 10.1016/j.foodres.2010.11.022
[2]	NTSOANE M, ZUDE M, MAHAJAN P, et al. Quality assesment and postharvest technology of mango: A review of its current status and future perspectives[J]. Scientia Horticulturae,2019,249(7):77−85.
[3]	LIU S, HUANG H, HUBER D, et al. Delay of ripening and softening in 'Guifei' mango fruit by postharvest application of melatonin[J]. Postharvest Biology and Technology,2020,163(4):e111136.
[4]	SUNG J, SUH J, CHAMBERS A, et al. Relationship between sensory attributes and chemical composition of different mango cultivars[J]. Journal of Agricultural and Food Chemistry,2019,67(18):5177−5188. doi: 10.1021/acs.jafc.9b01018
[5]	LIU L, SHAO Z, ZHANG M, et al. Regulation of carotenoid metabolism in tomato[J]. Molecular Plant,2015,8(1):28−39. doi: 10.1016/j.molp.2014.11.006
[6]	ZHANG W, DONG P, LAO F, et al. Characterization of the major aroma-active compounds in Keitt mango juice: Comparison among fresh, pasteurization and high hydrostatic pressure processing juices[J]. Food Chemistry,2019,289(20):215−222.
[7]	XIAO Z, XIANG P, ZHU J, et al. Evaluation of the perceptual interaction among sulfur compounds in mango by feller’s additive model, odor activity value and vector model[J]. Journal of Agricultural and Food Chemistry,2019,67(32):8926−8937. doi: 10.1021/acs.jafc.9b03156
[8]	LIU H, AN K, SU S, et al. Aromatic characterization of mangoes (Mangifera indica L.) using solid phase extraction coupled with gas chromatography-mass spectrometry and olfactometry and sensory analyses[J]. Foods,2020,9(1):75−95. doi: 10.3390/foods9010075
[9]	ZHANG Z, GAO Z, LI M, et al. Hot water treatment maintains normal ripening and cell wall metabolism in mango (Mangifera indica L.) fruit[J]. Hortscience,2012,47(10):1466−1471. doi: 10.21273/HORTSCI.47.10.1466
[10]	WANG B, WANG J, LIANG H, et al. Reduced chilling injury in mango fruit by 2,4-dichlorophenoxyacetic acid and the antioxidant response[J]. Postharvest Biology and Technology,2008,48(2):172−181. doi: 10.1016/j.postharvbio.2007.10.005
[11]	ZHAO Z, JIANG W, CAO J, et al. Effect of cold-shock treatment on chilling injury in mango (Mangifera indica L. cv. ‘Wacheng’) fruit[J]. Journal of the Science of Food and Agriculture,2006,86(14):2458−2462. doi: 10.1002/jsfa.2640
[12]	ITTAFAQUL M, MORTUZA M, AL-AMIN M, et al. Qualitative analysis of mango (Mangifera indica L.) fruits at different maturity stages[J]. Agriculturists,2010,7(1):1−5.
[13]	PAREKH B, PATEL N, CHAWLA S, et al. Studies of physical changes occur at different stages of growth in some mango (Mangifera indica L.) cultivars[J]. Ecology, Environment and Conservation,2016,22(2):245−249.
[14]	KUMAR P, RAJ A, PRASAD M, et al. Assessing the flowering and fruiting behaviour in some important cultivars of mango (Mangifera indica L.)[J]. Current Journal of Applied Science and Technology,2015,35(1):1−8.
[15]	IRIS B, JOSEPH G. Moisture content dependence of anisotropic vibrational properties of wood at quasi equilibrium: Analytical review and multi-trajectories experiments[J]. Holzforschung,2021,75(4):313−327. doi: 10.1515/hf-2020-0028
[16]	刘璇, 赖必辉, 毕金峰, 等. 不同干燥方式芒果脆片香气成分分析[J]. 食品科学,2013,34(22):179−184. [LIU X, LAI B H, BI J F, et al. Analysis of aroma components in mango chips prepared by different drying methods[J]. Food Science,2013,34(22):179−184.
[17]	冯春梅, 李建强, 温立香, 等. 原味芒果干无硫加工品质提升的工艺优化[J]. 南方农业学报,2015,46(7):1292−1296. [FENG C M, LI J Q, WEN L X, et al. Optimization of non-sulfur process for promoting quality of natural-taste dehydrated mango[J]. Journal of Southern Agriculture,2015,46(7):1292−1296.
[18]	CORZO O, ÁLVAREZ C. Color change kinetics of mango at different maturity stages during air drying[J]. Journal of Food Processing and Preservation,2014,38(1):508−517. doi: 10.1111/j.1745-4549.2012.00801.x
[19]	POTT I, MARX M, NEIDHART S, et al. Quantitative determination of beta-carotene stereoisomers in fresh, dried, and solar-dried mangoes (Mangifera indica L.)[J]. Journal of Agriculture and Food Chemistry,2003,51(16):4527−4531. doi: 10.1021/jf034084h
[20]	黎新荣, 王淋靓, 冯春梅, 等. 不同贮藏条件对芒果干色泽的影响[J]. 农业研究与应用,2020,33(3):25−28. [LI X R, WANG L L, FENG C M, et al. Effect of different storage conditions onthe color of dried mango[J]. Agricultural Research and Application,2020,33(3):25−28.
[21]	MACLEOD A, TROCONIS N. Volatile flavour components of mango fruit[J]. Phytochemistry,1982,21(10):2523−2526. doi: 10.1016/0031-9422(82)85249-7
[22]	郑敏, 林丽静, 黄晓兵, 等. 超声处理对柑普茶挥发性成分的影响[J]. 现代食品科技, 2017, 33(9): 250-256. ZHENG M, LIN L J, HUANG X B, et al. Effect of ultrasonic treatment on the volatile components of gan-pu tea[J]. Modern Food Science and Technology, 2017, 33(9): 256−256.
[23]	杨素华, 陆顺忠, 邱米, 等. 高含量邻伞花烃樟树精油成分分析[J]. 林业工程学报,2018,3(1):49−53. [YANG S H, LU S Z, QIU M, et al. Analysis on components of high content o-cymene from Cinnamomum camphora essential oil[J]. Journal of Forestry Engineering,2018,3(1):49−53.
[24]	PINO J, ALMORA K, MARBOT R. Volatile components of papaya (Carica papaya L., Maradol variety) fruit[J]. Flavour and Fragrance Journal,2003,18(6):492−496. doi: 10.1002/ffj.1248
[25]	ALLEGRONE G, BELLIARDO F, CABELLA P. Comparison of volatile concentrations in hand-squeezed juices of four different lemon varieties[J]. Journal of Agricultural and Food Chemistry,2006,54(5):1844−1848. doi: 10.1021/jf051206s
[26]	BONNEAU A, BOULANGER R, LEBRUN M, et al. Aroma compounds in fresh and dried mango fruit (Mangifera indica L. cv. Kent): Impact of drying on volatile composition[J]. International Journal of Food Science and Technology,2016,51(3):789−800. doi: 10.1111/ijfs.13038
[27]	DAUTT M, OCHOA A, CONTRERAS C, et al. Mango (Mangifera indica L.) cv. Kent fruit mesocarp de novo transcriptome assembly identifies gene families important for ripening[J]. Frontiers in Plant Science,2015,6(1):62−74.
[28]	GHOLAP A, BANDYOPADHYAY C. Characterisation of green aroma of raw mango (Mangifera indica L.)[J]. Journal of the Science of Food and Agriculture,2010,28(10):885−888.
[29]	肖作兵, 蒋新一, 牛云蔚. 水果香气物质分析研究进展[J]. 食品科学技术学报,2021,39(2):14−22. [XIAO Z B, JIANG X Y, NIU Y W. Research progress an analysis of aroma compounds in fruit[J]. Journal of Food Science and Technology,2021,39(2):14−22.
[30]	PINO J, MESA J, MUNOZ Y, et al. Volatile components from mango (Mangifera indica L.) cultivars[J]. Journal of Agricultural and Food Chemistry,2005,53(6):2213−2223. doi: 10.1021/jf0402633
[31]	张秀梅, 杜丽清, 孙光明, 等. 3个菠萝品种果实香气成分分析[J]. 食品科学,2009,30(22):275−279. [ZHANG X M, DU L Q, SUN G M, et al. Analysis of aromatic components in pineapple varieties[J]. Food Science,2009,30(22):275−279.
[32]	陈玉蓉, 李霁昕, 杭洁, 等. 类胡萝卜素与"大马士革"玫瑰花香气构成的相关性分析[J]. 食品科学,2016,37(10):170−175. [CHEN Y R, LI J X, HANG J, et al. Correlation analysis of aroma components and carotenoid in Rosa damascena[J]. Food Science,2016,37(10):170−175.
[33]	NDLELA S, OBALA F, MWANDO N, et al. Hot water disinfestation treatment does not affect physical and biochemical properties of export quality mango fruit [Mangifera indica L.][J]. Agriculture,2022,12(5):1−26.
[34]	MUNAFO J, DIDZBALIS J, SCHNELL R, et al. Insights into the key aroma compounds in mango (Mangifera indica L. 'Haden') fruits by stable isotope dilution quantitation and aroma simulation experiments[J]. Journal of Agricultural and Food Chemistry,2016,64(21):4312−4318. doi: 10.1021/acs.jafc.6b00822

Supplements (0)

Cited By

Cited by

Periodical cited type(2)

1.	王鑫，修伟业，毕海鑫，遇世友，黎晨晨，那治国，韩春然. 发酵蓝靛果果汁澄清工艺及贮藏稳定性研究. 包装工程. 2023(11): 87-98 .
2.	彭毅秦，何嘉欣，胡静，胡一虎，何江红，肖猛，丁捷. 不同基酒对中国樱桃泡酒风味特征及体外功能活性的影响. 美食研究. 2023(04): 88-94 .