Contribution of volatile compounds to mango (Mangifera indica L.) aroma

Pino, Jorge A.; Mesa, Judith

doi:10.1002/ffj.1703

Cited by 251 publications

(185 citation statements)

References 27 publications

(39 reference statements)

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“…This was consistent with previous studies that showed that terpene hydrocarbons were the major volatiles of fresh mango juice, with cultivars such as Kaew, Obispo, Corazon, Huovo de Toro and Chok Anan containing high α-terpinolene contents (Macleod et al, 1988;Pino & Mesa, 2006;Li et al, 2011). Alcohols were the second dominant class of compounds, and (Z)-3-hexenol was the major one contributing a green and grassy odour (Pino et al, 2005;Li et al, 2011).…”

Section: Major Volatiles In Juicesupporting

confidence: 92%

“…Terpenes are significant contributors to the unique mango aroma (Macleod et al, 1988;Pino et al, 2005;Pino and Mesa, 2006), but are largely metabolised upon mango wine fermentation (Li et al, 2011(Li et al, , 2012. The hypothesis of the present study was that mango pulp contained more aroma compounds bound as glycosides than the centrifuged mango juice, and that wine yeast would release these bound aroma compounds from the glycosides present in the pulp, which would also compensate for the loss of the terpenes during fermentation.…”

Section: Introductionmentioning

confidence: 84%

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Impact of Pulp on the Chemical Profile of Mango Wine

Lim

Yu³

et al. 2016

SAJEV

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The aim of this study was to assess the effect of mango pulp inclusion (which mimicked the maceration step in grape wine fermentation) on the fermentation dynamics and chemical profile of mango wine, especially the volatiles. The growth of Saccharomyces cerevisiae MERIT.ferm was slower in the mango juice with pulp (uncentrifuged juice), with a corresponding slower reduction in °Brix, relative to the juice without pulp (centrifuged juice). The utilisation of glucose, fructose and sucrose was similar in both uncentrifuged and centrifuged juices, with almost complete consumption. Citric, tartaric, malic, pyruvic and succinic acid were the major organic acids in the wines fermented from both the uncentrifuged and centrifuged juices. Citric acid decreased slightly in the macerated wine. Tartaric and malic acid decreased in both wines. Pyruvic acid increased slightly and succinic acid remained almost constant in both wines. Monoterpenes, as one of the signature aroma compounds in mango juice, decreased dramatically in both wines, but were ten times higher in the macerated wine. Terpenols were at least four times higher in the macerated wine. The macerated wine also produced higher levels of fusel alcohols and acetate esters compared to the nonmacerated wine. On the other hand, the non-macerated wine possessed a higher concentration of mediumchain fatty acids and corresponding ethyl esters. This study indicates that the inclusion of pulp in mango wine fermentation would contribute to the aroma complexity.

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Section: Major Volatiles In Juicesupporting

confidence: 92%

Section: Introductionmentioning

confidence: 84%

Impact of Pulp on the Chemical Profile of Mango Wine

Lim

Yu³

et al. 2016

SAJEV

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“…In addition, components contributing to the burnt odor were furfuryl alcohol OAV 69 , 2, 3, 5-trimethylpyrazine 23 , and 2-acethylthiazole 48 , which were oxygen-, nitrogen-and sulfur-containing compounds. Generally, compounds with high FD-factors also had high OAVs, confirming the positive relationship between FD-factor and OAV 23 .…”

Section: Characterization Of Volatile Components and Odor-active Compsupporting

confidence: 53%

Characterization of Volatile Components and Odor-active Compounds in the Oil of Edible Mushroom Boletopsis leucomelas

Nosaka

Miyazawa

2014

J. Oleo Sci.

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“…None of the above investigators have studied the composition of the volatile compounds of the mango wine. On the other hand, Pino et al [16], Pino and Mesa [17] elucidated about 370 volatile components from 20 different mango varieties. As far as consumers are main characteristics that determine its quality and value [18,19].…”

Section: Introductionmentioning

confidence: 99%

Analysis of volatile aroma constituents of wine produced from Indian mango (Mangifera indica L.) by GC-MS

2010

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Volatile aroma compounds are synthesized by wine yeast during wine fermentation. In this study the volatile aroma composition of two varieties of mango wine were determined to differentiate and characterize the wines. The wine was produced from the fruits of two varieties of mango cultivars namely Banginapalli and Alphonso. The volatile compounds formed in mango wine were analyzed by gas chromatography coupled with mass spectrometry (GC-MS). Thirty-two volatile compounds in wines were in lower concentration. Apart from the ethanol (8.5 ± 0.28 and 7.2 ± 0.28% v/v), 1-propanol (54.11 ± 0.33 and 42.32 ± 0.57 mg/l), isobutyl alcohol (102 ± 1.57 and 115.14 ± 2.88 mg/l) and isoamyl alcohol (123 ± 2.88 and 108.40 ± alcohols in the mango wines produced from the fruits of Banginapalli and Alphonso respectively. Ethyl acetate (35 ± 0.57 and 30.42 ± 1.15 mg/l) was the major ester component in both wines produced. Besides, other esters like ethyl octonoate, ethyl hexanoate and ethyl decanoate were also present in the wines. Cyclohexane methanol (1.45 ± 0.11 mg/l) was present only in wine made from Banginapalli was found only in Alphonso wine. The results demonstrate that the wine prepared from Banginapalli variety had better aroma composition and good taste than that from the Alphonso variety.

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Contribution of volatile compounds to mango (Mangifera indica L.) aroma

Cited by 251 publications

References 27 publications

Impact of Pulp on the Chemical Profile of Mango Wine

Impact of Pulp on the Chemical Profile of Mango Wine

Characterization of Volatile Components and Odor-active Compounds in the Oil of Edible Mushroom Boletopsis leucomelas

Analysis of volatile aroma constituents of wine produced from Indian mango (Mangifera indica L.) by GC-MS

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