Effects of sugar matrices on the release of key aroma compounds in fresh and high hydrostatic pressure processed Tainong mango juices.

Sugars are critical components of fruit juice. The binding of sugars and aroma compounds may affect the release of flavor in juices. In this study, the effects of sucrose, glucose, and fructose on the release of active aroma compounds in fresh and high hydrostatic pressure-processed (HPP) Tainong mango juice were evaluated. Using gas chromatography-mass spectrometry/olfactometry and odor activity values, four volatiles were identified as active aroma compounds in fresh and HPP mango juice. Furthermore, Fourier transform infrared spectroscopy and isothermal titration calorimetry illustrated that the sugar-volatile interaction was hydrophobically-driven, with hydrogen bonding to some extent. As the concentrations of sugar were increased in the fresh juice, a significant change in the release of active volatiles occurred, while HPP juice showed stronger retention of the active volatiles. The results suggest that high hydrostatic pressure processing maintained the freshness of mango juice flavor by strengthening aroma retention within the juice matrix.