| Title: | Volatile profiles from over-ripe puree of Thai mango varieties and their physiochemical properties during heat processing |
| Author(s): | Wongkaew M; Sangta J; Chansakaow S; Jantanasakulwong K; Rachtanapun P; Sommano SR; |
| Address: | "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. Major of Biotechnology, Graduate School, Chiang Mai University, Chiang Mai, Thailand. Faculty of Pharmacy, Department of Pharmaceutical Sciences, Chiang Mai University, Chiang Mai, Thailand. Cluster of Agro Bio-Circular-Green Industry (Agro BCG), Chiang Mai University, Chiang Mai, Thailand. Faculty of Agro-Industry, School of Agro-Industry, Chiang Mai University, Chiang Mai, Thailand" |
| DOI: | 10.1371/journal.pone.0248657 |
| ISSN/ISBN: | 1932-6203 (Electronic) 1932-6203 (Linking) |
| Abstract: | "This research investigated volatile profiles of over-ripe Thai mango puree 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' puree were intensified while, heat treatment significantly improved only 'mango identity' in 'maha-chanok' and 'fermented' odour in 'keaw' puree. 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" |
| Keywords: | Food Industry/methods Fruit/*chemistry *Hot Temperature Mangifera/*chemistry/growth & development Odorants/*analysis Thailand Volatile Organic Compounds/*analysis; |
| Notes: | "MedlineWongkaew, Malaiporn Sangta, Jiraporn Chansakaow, Sunee Jantanasakulwong, Kittisak Rachtanapun, Pornchai Sommano, Sarana Rose eng Research Support, Non-U.S. Gov't 2021/03/18 PLoS One. 2021 Mar 17; 16(3):e0248657. doi: 10.1371/journal.pone.0248657. eCollection 2021" |
