Method for the Rapid Headspace Analysis of Mango (Mangifera indicaL.) Homogenate Volatile Constituents and Factors Affecting Quantitative Results

Abstract

A rapid GC method was developed to analyze the headspace composition of cultivar Kent, Keitt, and Tommy Atkins mango homogenates. Factors affecting quantitative results were also studied. Of the 13 volatile compounds identified, 9 were terpene hydrocarbons: α-pinene, β-pinene, 3-carene, myrcene, limonene, p-cymene, terpinolene, α-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 at those ≥2 ppm. Volatile levels increased as homogenate was diluted with up to 50% water. Addition of CaCl2 during blending, to inhibit degradative enzymes, 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. Keywords: Flavor; gelation; hydrocarbons; terpenes

Storage behavior of mango as affected by post harvest application of plant extracts and storage conditions

“…At the end of the storage, the maximum organoleptic score was observed in fruits treated with 20 % neem leaf extract. Whereas in control, the fruits had lowest score (Table 3) due to faster degradative changes in carbohydrate, acids, phenolic compounds and spoilage which accounted for loss of colour and flavour of the fruits (Malundo et al 1997). Similarly, changes in the overall organoleptic score were slower in cool stored fruits as compared to those under ambient condition (Table 3).…”

The Volatile Constituents in the Peel and Pulp of a Green Thai Mango, Khieo Sawoei Cultivar(Mangifera indica L.).

“…Thus, nine compounds: hexanal (U o ‫)981؍‬ and (E)-2-hexenal (U o ‫)231؍‬ in the pulp showed higher U o values (more than 1), while sixteen compounds: 2,4-decadienal ( Keywords: Mangifera indica L., Thai mango, Khieo Sawoei cultivar, peel oils, pulp oils, odor spectrum value, odor unit A number of volatile components from several kinds of mango fruits have been identified in past decades (Schreier & Idstein 1984;MacLeod & Snyder 1988b;Shibamoto & Tang, 1990). New techniques such as headspace analysis (Malundo et al, 1997;Vodovotz et al, 1993) and measurement of bound aroma compounds (e.g. glycosides; Adedeji et al, 1992) have been applied for the isolation and characterization of volatiles.…”

“…New techniques such as headspace analysis (Malundo et al, 1997;Vodovotz et al, 1993) and measurement of bound aroma compounds (e.g. glycosides; Adedeji et al, 1992) have been applied for the isolation and characterization of volatiles.…”

Effect of Edible Coatings and Storage Temperatures on Maintenance of Aril Quality and Microbial Population of Pomegranate cv. Bhagwa Packed in Clamshells

“…There was a reducing trend in organoleptic score of taste of arils during the period of storage and this might be due to fluctuations in acids, pH and sugar/acid ratio as reported by Malundo et al, (1997) in mango. The small variation in taste scores of treated pomegranate arils was for chitosan coating, which maintained taste and retained the quality until 20 days of storage (Kays et al, 1997).…”