Summary
Sweet pickled mango named Ma‐Muang Bao Chae‐Im is a traditional preserved mango from Hat Yai, Thailand. This study investigated (I) volatile and non‐volatile compound profiles of commercial Ma‐Muang Bao Chae‐Im and (II) their relationship to consumer preference. Untargeted metabolomics profiling was performed by gas chromatography‐mass quadrupole‐time of flight analysis. There were 117 volatile and 44 non‐volatile compounds annotated in six commercial brands of Ma‐Muang Bao Chae‐Im. Furthermore, 46 volatile and 19 non‐volatile compounds’ discriminant markers were found by Partial least square discriminant analysis. Among those markers, sorbic and benzoic acid were observed in several brands; moreover, the combination of both compounds altered the volatile profile, especially the ester group. Partial least square regression revealed that overall consumer liking is correlated to 1‐heptanol; 1‐octanol; acetoin; acetic acid, 2‐phenylethyl ester; D‐manitol; terpenes and terpenoids, while firmness to sucrose and L‐(‐)‐sorbofuranose. On the other hand, most ester compounds were not related to consumer preference.
Sweet pickled mango named Ma-Muang Bao Chae-Im (MBC), a delicacy from the Southern part of Thailand, has a unique aroma and taste. The employed immersion processes (brining 1, brining 2, and immersion in a hypertonic sugar solution, sequentially) in the MBC production process bring changes to the unripe mango, which indicate the occurrence of metabolic profiles alteration during the production process. This occurrence was never been explored. Thus, this study investigated metabolic profile alteration during the MBC production process. The untargeted metabolomics profiling method was used to reveal the changes in volatile and non-volatile metabolites. Headspace solid-phase micro-extraction tandem with gas chromatography quadrupole time of flight (GC/QTOF) was employed for the volatile analysis, while metabolites derivatization for non-volatile analysis. In conclusion, a total of 82 volatile and 41 non-volatile metabolites were identified during the production process. Terpenes, terpenoids, several non-volatile organic acids, and sugars were the major mango metabolites that presented throughout the process. Gamma-aminobutyric acid (GABA) was only observed during the brining processes, which suggested the microorganism’s stress response mechanism to an acidic environment and high chloride ions in brine. Esters and alcohols were abundant during the last immersion process, which had an important role in MBC flavor characteristics. The knowledge of metabolites development during the MBC production process would be beneficial for product development and optimization.
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