Quantification of aroma constituents of mango sap from different Pakistan mango cultivars using gas chromatography triple quadrupole mass spectrometry

Musharraf, Syed Ghulam; Uddin, Jalal; Siddiqui, Amna Jabbar; Akram, Muhammad Irfan

doi:10.1016/j.foodchem.2015.10.040

Cited by 23 publications

(22 citation statements)

References 19 publications

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“…2 Method of identification: RI, retention index (HP-5) in agreement with literature value; Std, confirmed by authentic standards; MS, mass spectrum comparisons using NIST14 library; 3 RQCF (fi ) equals the ratio of quantitative factor of identified components standards to that of internal standard (ethyl hexanoate). 4 Concentrations are expressed in nanograms per milliliter of mango must, with ethyl hexanoate as the internal standard, and data listed are the means of three assays ± RSDs (%); all RSDs were <15%. 5 Values in total data with different letters are significantly different (p < 0.05).…”

Section: Comparison Of Gc-o(fd/osme) and Oav Aroma-active Compoundsmentioning

confidence: 99%

“…Mango (Mangifera indica L.), a native crop of South Asia, is a member of the Anacardiaceae family [1] and has been historically grown for more than 4000 years [2], thereby earning the title "king of fruits". It is recognized as one of the most popular fruits around the world, with the highest rates of production, marketing, and consumption [3,4]. Among tropical fruits, mango is the second most common crop involved in international trade, following banana.…”

Section: Introductionmentioning

confidence: 99%

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Aromatic Characterization of Mangoes (Mangifera indica L.) Using Solid Phase Extraction Coupled with Gas Chromatography–Mass Spectrometry and Olfactometry and Sensory Analyses

Liu

et al. 2020

Foods

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Mangoes (Mangifera indica L.) are wildly cultivated in China with different commercial varieties; however, characterization of their aromatic profiles is limited. To better understand the aromatic compounds in different mango fruits, the characteristic aromatic components of five Chinese mango varieties were investigated using headspace solid-phase microextraction (HS-SPME) coupled with gas chromatography-mass spectrometry-gas chromatography-olfactometry (GC-MS-O) techniques. Five major types of substances, including alcohols, terpenes, esters, aldehydes, and ketones were detected. GC-O (frequency detection (FD)/order-specific magnitude estimation (OSME)) analysis identified 23, 20, 20, 24, and 24 kinds of aromatic components in Jinmang, Qingmang, Guifei, Hongyu, and Tainong, respectively. Moreover, 11, 9, 9, 8, and 17 substances with odor activity values (OAVs) ≥1 were observed in Jinmang, Qingmang, Guifei, Hongyu, and Tainong, respectively. Further sensory analysis revealed that the OAV and GC-O (FD/OSME) methods were coincided with the main sensory aromatic profiles (fruit, sweet, flower, and rosin aromas) of the five mango pulps. Approximately 29 (FD ≥ 6, OSME ≥ 2, OAV ≥ 1) aroma-active compounds were identified in the pulps of five mango varieties, namely, γ-terpinene, 1-hexanol, hexanal, terpinolene trans-2-heptenal, and p-cymene, which were responsible for their special flavor. Aldehydes and terpenes play a vital role in the special flavor of mango, and those in Tainong were significantly higher than in the other four varieties.

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Section: Comparison Of Gc-o(fd/osme) and Oav Aroma-active Compoundsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Aromatic Characterization of Mangoes (Mangifera indica L.) Using Solid Phase Extraction Coupled with Gas Chromatography–Mass Spectrometry and Olfactometry and Sensory Analyses

Liu

et al. 2020

Foods

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“…A wide range of diverse volatile compounds are responsible for this appealing aroma. The composition and concentrations of aromatic compounds in mango fruit, which have been widely studied, are influenced by the cultivar and geographical origin, 1–7 maturation stage, 8 part of the fruit, 9 and processing 10–12 …”

Section: Introductionmentioning

confidence: 99%

Mango by‐products as a natural source of valuable odor‐active compounds

et al. 2020

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BACKGROUND The aromatic potential of mango by‐products was evaluated to seek natural and cheap sources of odor‐active compounds. Volatile compounds in mango peel and seed were chemically characterized and compared with those in mango pulp using headspace solid‐phase microextraction coupled to gas chromatography–mass spectrometry (HS‐SPME/GC–MS). RESULTS More than 60 volatile compounds were detected in mango by‐products, whose aromatic activity was estimated using odorant activity values (OAVs). The results indicated that mango peel was a valuable matrix of odor‐active compounds, which were found in even larger quantities than in edible mango fractions. 3‐Carene was the predominant compound, although other compounds such as decanal, 1‐octen‐3‐one, nonanal, limonene, β‐damascenone, and 2‐nonenal were the most odor‐active compounds in mango peel. The greatest aromatic impact was obtained from mango peel, with sensorial features described as fresh / herbaceous, fruity, floral and resinous. CONCLUSION The exceptional flavoring potential of mango peel by‐product opens a door for its use and revalorization as a natural flavoring ingredient in the food and cosmetic industries. © 2020 Society of Chemical Industry

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“…Some studies (Loveys, Robinson, Brophy, & Chacko, 1992;Saby John, Jagan Mohan Rao, Bhat, & Prasada Rao, 1999) demonstrate only the percentage composition of sap and not the quantitative concentrations of aroma volatiles in sap. Musharraf, Uddin, Siddiqui, and Akram (2016) quantified the volatile concentration of different Pakistan mango sap using gas chromatography triple quadrupole mass spectrometry. However, limited information is given regarding the effect of the sap matrix on the quantification.…”

Section: Introductionmentioning

confidence: 99%

Stable isotope dilution assay (SIDA) and HS-SPME-GCMS quantification of key aroma volatiles for fruit and sap of Australian mango cultivars

San

Joyce

Hofman³

et al. 2017

Food Chemistry

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Reported herein is a high throughput method to quantify in a single analysis the key volatiles that contribute to the aroma of commercially significant mango cultivars grown in Australia. The method constitutes stable isotope dilution analysis (SIDA) in conjunction with headspace (HS) solid-phase microextraction (SPME) coupled with gas-chromatography mass spectrometry (GCMS). Deuterium labelled analogues of the target analytes were either purchased commercially or synthesised for use as internal standards. Seven volatiles, hexanal, 3-carene, α-terpinene, p-cymene, limonene, α-terpinolene and ethyl octanoate, were targeted. The resulting calibration functions had determination coefficients (R) ranging from 0.93775 to 0.99741. High recovery efficiencies for spiked mango samples were also achieved. The method was applied to identify the key aroma volatile compounds produced by 'Kensington Pride' and 'B74' mango fruit and by 'Honey Gold' mango sap. This method represents a marked improvement over current methods for detecting and measuring concentrations of mango fruit and sap volatiles.

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Quantification of aroma constituents of mango sap from different Pakistan mango cultivars using gas chromatography triple quadrupole mass spectrometry

Cited by 23 publications

References 19 publications

Aromatic Characterization of Mangoes (Mangifera indica L.) Using Solid Phase Extraction Coupled with Gas Chromatography–Mass Spectrometry and Olfactometry and Sensory Analyses

Aromatic Characterization of Mangoes (Mangifera indica L.) Using Solid Phase Extraction Coupled with Gas Chromatography–Mass Spectrometry and Olfactometry and Sensory Analyses

Mango by‐products as a natural source of valuable odor‐active compounds

Stable isotope dilution assay (SIDA) and HS-SPME-GCMS quantification of key aroma volatiles for fruit and sap of Australian mango cultivars

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