Faculty of Agriculture, Department of Plant and Soil Sciences, Plant Bioactive Compound Laboratory, Chiang Mai University, Chiang Mai, Thailand.
Faculty of Integrated of Science and Technology, Programme of Food Production and Innovation, Rajamangala University of Technology Lanna, Chiang Mai, Thailand.
PLoS One. 2021 Mar 17;16(3):e0248657. doi: 10.1371/journal.pone.0248657. eCollection 2021.
This research investigated volatile profiles of over-ripe Thai mango purée during thermal processing by solid-phase extraction, volatile quantification by XAD-2-solvent extraction, as well as descriptive sensory analysis. Overripe fruits of three varieties were analyzed for the ripening stage using specific gravity as well as firmness and the physiochemical properties were also reported. We found that aromatic profiles could be used as true representative to describe Thai mango identities of each varieties. A simple and straightforward heat treatment had differing effects on aroma characteristics and those effects were dependent with mango varieties. Indeed, the amount of terpene hydrocarbons and oxygenated sesquiterpenoids alternated after heat treatment. All descriptive attributes of heated 'sam-pee' purée were intensified while, heat treatment significantly improved only "mango identity" in 'maha-chanok' and "fermented" odour in 'keaw' purée. With or without heat treatment, the volatile profiles of 'maha-chanok' remained quite stable while heating played a significant role on chemical ingredients of 'keaw' and 'sam-pee'. Our study demonstrated that the manufacturing of the over-ripe mango into the products of high market value, selection of varieties is vitally important based upon their specific aroma characteristics before and after processing.
本研究通过固相萃取（SPME）、XAD-2-溶剂萃取（SDE）提取挥发性物质，并结合描述性感官分析，研究了过热泰国芒果泥在热加工过程中的挥发性成分。利用比重、硬度分析了三种品种过熟果实的成熟度，并报告了其理化性质。结果表明，芳香成分可以作为描述各品种泰国芒果特征的真实代表。简单直接的热处理对香气特征有不同的影响，这些影响取决于芒果品种。事实上，萜类碳氢化合物和含氧倍半萜的数量在热处理后发生了变化。所有加热“sam-pee”果泥的描述性属性都增强了，而热处理仅显著改善了“maha-chanok”的“芒果特征”和“keaw”果泥的“发酵”气味。无论是否进行热处理，“maha-chanok”的挥发性成分都保持相当稳定，而加热对“keaw”和“sam-pee”的化学成分有显著影响。本研究表明，在加工前和加工后，根据品种的特定香气特征，选择品种对于将过熟芒果制成高市场价值的产品非常重要。
