| Title: | Effects of Volatile Flavour Compound Variations on the Varying Aroma of Mangoes 'Tainong' and 'Hongyu' during Storage |
| Author(s): | Xie H; Meng L; Guo Y; Xiao H; Jiang L; Zhang Z; Song H; Shi X; |
| Address: | "College of Food Science and Engineering, Hainan University, Haikou 570228, China. Department Food Science and Human Nutrition, Institute for Integrative Toxicology, Michigan State University, East Lansing, MI 48824, USA. Sanya Institute of Nanjing Agricultural University, Sanya 572024, China. College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China. School of Life Sciences and Medicine, Shandong University of Technology, Zibo 255000, China. School of Life Sciences, Hainan University, Haikou 570228, China" |
| DOI: | 10.3390/molecules28093693 |
| ISSN/ISBN: | 1420-3049 (Electronic) 1420-3049 (Linking) |
| Abstract: | "The aroma, taste, and flavour profiles of mango cultivars vary, directly influencing their marketability and consumer acceptance. In this study, we explored the effects of volatile organic compounds (VOCs) on the distinct aromas of two mango cultivars during storage using GC-IMS and HS-SPME-GC-MS combined with OPLS-DA analysis. Our findings revealed that the terpene and aldehyde contents were higher in the 'Tainong' mango cultivar, compared to the 'Hongyu' mango, while the ester content was lower. The aroma was attributed to the presence of terpinolene, 2-nonenal, delta-carene, and alpha-phellandrene in the early stages of storage, and later-between 5 and 11 days-to ethyl acetate, ethyl butyrate, and ethyl propanoate. Further analysis of characteristic VOCs using OPLS-DA demonstrated and explained the strong grassy aroma of the 'Tainong' mango, and the strong fruity and sweet aromas of the 'Hongyu' mango. Additionally, esters mainly accumulated during the later periods of storage, especially propyl butyrate, which was produced and accumulated when fruit quality deteriorated in the later storage period. Our study provides a theoretical basis for detecting mango VOCs during storage to determine the appropriate marketing time for the two mango cultivars and enables informed consumer choice" |
| Keywords: | Odorants/analysis Taste *Mangifera Gas Chromatography-Mass Spectrometry Taste Perception Flavoring Agents *Volatile Organic Compounds/analysis Esters Gc-ims Hs-spme-gc-ms characteristic aroma substances cut mango intact mango marketing time storage; |
| Notes: | "MedlineXie, Huiwen Meng, Lanhuan Guo, Ying Xiao, Hongmei Jiang, Libo Zhang, Zhengke Song, Haichao Shi, Xuequn eng SCKJ-JYRC-2022-73/Sanya Yazhou Bay Science and Technology City/ 2019CXTD399/the Natural Science Foundation of Hainan Province/ Switzerland 2023/05/13 Molecules. 2023 Apr 25; 28(9):3693. doi: 10.3390/molecules28093693" |
