Submitted to: Journal of Agricultural and Food Chemistry
Publication Type: Peer Reviewed Journal
Publication Acceptance Date: 3/21/1997
Publication Date: N/A
Citation: Interpretive Summary: A method for rapid analysis of flavor compounds in fresh mango fruit was developed using mango puree to mimic the experience of eating and chewing mango fruit. Flavor compounds were quantified and the effect of puree thickness and interaction with salts was investigated. Some treatments resulted in a gelling of the mango puree which reduced measurable flavor compounds by locking them in the gelled fruit pulp.
Technical Abstract: A rapid GC method was developed to analyze the headspace composition of 'Kent', 'Keitt', and 'Tommy Atkins' mango homogenates. Factors affecting quantitative results were also studied. Of the 13 volatile compounds identified, nine were terpene hydrocarbons: a-pinene, B-pinene, 3-carene, myrcene, limonene, p-cymene, terpinolene, a-copaene, and caryophyllene. Volatile concentrations were quantified using peak height calibration curves (peak height vs concentration). Linear relationships were derived for all compounds except caryophyllene. Rate of peak height increase was slower at caryophyllene levels < 2 ppm than those > 2 ppm. Volatile levels increased as homogenate was diluted with up to 50% water. Addition of calcium chloride during blending, to inhibit degradative enzyme induced gelation which resulted in decreased volatile concentrations in the headspace. Sonicating gelled homogenate resulted in partial liquefaction and an increase in headspace volatiles. These results indicate that significant interactions between mango pulp and volatile compounds occur and depending on sample preparation method can affect quantitative results.