Bonneau Adeline, Boulanger Renaud, Lebrun Marc, Maraval Isabelle, Valette Jérémy, Guichard Élisabeth, Gunata Ziya
UMR QualiSud, University of Montpellier, Place E. Bataillon, 34095 Montpellier, Cedex 5, France; UMR QualiSud, CIRAD, 73 Rue J.F. Breton, 34398 Montpellier, Cedex 5, France.
UMR QualiSud, CIRAD, 73 Rue J.F. Breton, 34398 Montpellier, Cedex 5, France.
Food Chem. 2018 Jan 15;239:806-815. doi: 10.1016/j.foodchem.2017.07.017. Epub 2017 Jul 8.
Two fresh (fresh cubic pieces, fresh puree) and two dried (dried cubic pieces, dried powder) products were prepared from a homogenous mango fruit batch to obtain four samples differing in texture. The aromatic profiles were determined by SAFE extraction technique and GC-MS analysis. VOCs released during consumption were trapped by a retronasal aroma-trapping device (RATD) and analysed by GC-MS. Twenty-one terpenes and one ester were identified from the exhaled nose-space. They were amongst the major mango volatile compounds, 10 of which were already reported as being potential key flavour compounds in mango. The in vivo release of aroma compounds was affected by the matrix texture. The intact samples (fresh and dried cubic pieces) released significantly more aroma compounds than disintegrated samples (fresh puree, dried powder). The sensory descriptive analysis findings were in close agreement with the in vivo aroma release data regarding fresh products, in contrast to the dried products.
从一批均质芒果果实中制备了两种新鲜产品（新鲜立方体块、新鲜果泥）和两种干燥产品（干燥立方体块、干粉），以获得四种质地不同的样品。通过SAFE萃取技术和GC-MS分析确定香气特征。食用过程中释放的挥发性有机化合物（VOCs）由鼻后香气捕获装置（RATD）捕获，并通过GC-MS进行分析。从呼出的鼻腔空间中鉴定出21种萜类化合物和1种酯类化合物。它们属于芒果的主要挥发性化合物，其中10种已被报道为芒果中潜在的关键风味化合物。香气化合物的体内释放受基质质地的影响。完整样品（新鲜和干燥立方体块）释放的香气化合物明显多于分解样品（新鲜果泥、干粉）。与干燥产品相比，感官描述分析结果与新鲜产品的体内香气释放数据密切一致。
