Volatile components, especially the aroma active components, impact the overall flavor profile of mango strongly. Identification of aroma active components and study the effect of processing on aroma compounds is significant for controlling the flavor quality of the mango products. The volatile compounds and aroma active components of four cultivars of mango juices, namely Tainong, Xiangya, Keitt, and Pingguo, which were harvested in Sichuan province, China, were studied. Compounds were identified by solid phase microextraction-gas chromatography-mass spectrum/olfactometry (SPME-GC-MS/O) and odor activity value (OAV). In addition, changes of Keitt mango juice aroma profiles after pasteurization and ultra-high-pressure (UHP) processing were further investigated. The electronic nose and electric tongue was applied to discriminate the overall aroma of different cultivars and processing. Sixty-seven components were identified in four cultivars of mango juices, including monoterpenes, lactones, aldehydes (C6 and C9 aldehydes), alcohols, and acids. Twenty-two aroma compounds, such as β-myrcene, (E)-2-hexenal, (E)-2-nonenal, (Z)-3-hexenol, geraniol, (E)-β-Ionone, ethyl butyrate, and γ-lactone, were characterized as primary mango aroma contributors by odor activity value (OAV) and frequency detection analysis (FDA). Pasteurization diminished C9 key mango aroma compounds significantly (p&lt;0.05), such as (E,Z)-2,6-nonadienal and (E)-2-nonenal. UHP had shown to have various effect on terpenoids. For example, compared to fresh juice, 3-carene, terpinolene and caryophyllene in the UHP juice increased significantly (p&lt;0.05) while β-myrcene and D-limonene decreased significantly. Fresh juice, pasteurized juice and UHP juice could be distinguished efficiently by electronic nose and electronic tongue, suggesting that electronic nose and tongue have great potential could be served as options to distinguish juices undergone different processing. This current work is of great significance for identification of mango cultivars and processing methods by volatile components and aroma active components, as well as controlling of flavor quality in mango juice processing.

Identification of aroma compounds in four Chinese mango juices, and effects of thermal and high-pressure processing on the mango juice aroma profiles

2019 Fall National Meeting

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