Aroma compounds in fresh and dried mango fruit (Mangifera indica L. cv. Kent): Impact of drying on volatile composition
Volatile compounds from fresh and dried mango were extracted by the solvent-assisted flavour evaporation (SAFE) technique and analysed by GC-MS. Forty-one and fifty five volatile compounds were identified in fresh and dried mango, respectively. Monoterpenes, followed by sesquiterpenes, lactones and alcohols were the major compounds. Drying induced substantial losses of several compounds. The total amount of volatiles decreased by about 59%. These losses could be mainly attributed to the evaporation of the volatiles during drying, the extent of which seemed to increase with the hydrophobicity and Henry's law constant of the compounds. However, new compounds appeared and enrichment of some compounds was observed after drying. Limonene, β-myrcene, δ-3-carene, β-caryophyllene, γ-butyrolactone and 3-methylbutyl butanoate were found to be flavour contributors in both products on the basis of the odour activity values (OAVs). Mesifuran displayed high OAV only in fresh fruit while hexanal and heptanal only in dried mango.
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Subjects: | Q04 - Composition des produits alimentaires, Q02 - Traitement et conservation des produits alimentaires, mangue, composé aromatique, composé volatil, évaporation (en industrie), fruits séchés, fruits, séchage, http://aims.fao.org/aos/agrovoc/c_12367, http://aims.fao.org/aos/agrovoc/c_622, http://aims.fao.org/aos/agrovoc/c_24933, http://aims.fao.org/aos/agrovoc/c_2738, http://aims.fao.org/aos/agrovoc/c_2382, http://aims.fao.org/aos/agrovoc/c_3131, http://aims.fao.org/aos/agrovoc/c_2402, |
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dig-cirad-fr-5793062024-01-28T23:15:27Z http://agritrop.cirad.fr/579306/ http://agritrop.cirad.fr/579306/ Aroma compounds in fresh and dried mango fruit (Mangifera indica L. cv. Kent): Impact of drying on volatile composition. Bonneau Adeline, Boulanger Renaud, Lebrun Marc, Maraval Isabelle, Günata Ziya. 2016. International Journal of Food Science and Technology, 51 (3) : 789-800.https://doi.org/10.1111/ijfs.13038 <https://doi.org/10.1111/ijfs.13038> Aroma compounds in fresh and dried mango fruit (Mangifera indica L. cv. Kent): Impact of drying on volatile composition Bonneau, Adeline Boulanger, Renaud Lebrun, Marc Maraval, Isabelle Günata, Ziya eng 2016 International Journal of Food Science and Technology Q04 - Composition des produits alimentaires Q02 - Traitement et conservation des produits alimentaires mangue composé aromatique composé volatil évaporation (en industrie) fruits séchés fruits séchage http://aims.fao.org/aos/agrovoc/c_12367 http://aims.fao.org/aos/agrovoc/c_622 http://aims.fao.org/aos/agrovoc/c_24933 http://aims.fao.org/aos/agrovoc/c_2738 http://aims.fao.org/aos/agrovoc/c_2382 http://aims.fao.org/aos/agrovoc/c_3131 http://aims.fao.org/aos/agrovoc/c_2402 Volatile compounds from fresh and dried mango were extracted by the solvent-assisted flavour evaporation (SAFE) technique and analysed by GC-MS. Forty-one and fifty five volatile compounds were identified in fresh and dried mango, respectively. Monoterpenes, followed by sesquiterpenes, lactones and alcohols were the major compounds. Drying induced substantial losses of several compounds. The total amount of volatiles decreased by about 59%. These losses could be mainly attributed to the evaporation of the volatiles during drying, the extent of which seemed to increase with the hydrophobicity and Henry's law constant of the compounds. However, new compounds appeared and enrichment of some compounds was observed after drying. Limonene, β-myrcene, δ-3-carene, β-caryophyllene, γ-butyrolactone and 3-methylbutyl butanoate were found to be flavour contributors in both products on the basis of the odour activity values (OAVs). Mesifuran displayed high OAV only in fresh fruit while hexanal and heptanal only in dried mango. article info:eu-repo/semantics/article Journal Article info:eu-repo/semantics/publishedVersion http://agritrop.cirad.fr/579306/7/579306.pdf text Cirad license info:eu-repo/semantics/restrictedAccess https://agritrop.cirad.fr/mention_legale.html https://doi.org/10.1111/ijfs.13038 10.1111/ijfs.13038 info:eu-repo/semantics/altIdentifier/doi/10.1111/ijfs.13038 info:eu-repo/semantics/altIdentifier/purl/https://doi.org/10.1111/ijfs.13038 |
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Q04 - Composition des produits alimentaires Q02 - Traitement et conservation des produits alimentaires mangue composé aromatique composé volatil évaporation (en industrie) fruits séchés fruits séchage http://aims.fao.org/aos/agrovoc/c_12367 http://aims.fao.org/aos/agrovoc/c_622 http://aims.fao.org/aos/agrovoc/c_24933 http://aims.fao.org/aos/agrovoc/c_2738 http://aims.fao.org/aos/agrovoc/c_2382 http://aims.fao.org/aos/agrovoc/c_3131 http://aims.fao.org/aos/agrovoc/c_2402 Q04 - Composition des produits alimentaires Q02 - Traitement et conservation des produits alimentaires mangue composé aromatique composé volatil évaporation (en industrie) fruits séchés fruits séchage http://aims.fao.org/aos/agrovoc/c_12367 http://aims.fao.org/aos/agrovoc/c_622 http://aims.fao.org/aos/agrovoc/c_24933 http://aims.fao.org/aos/agrovoc/c_2738 http://aims.fao.org/aos/agrovoc/c_2382 http://aims.fao.org/aos/agrovoc/c_3131 http://aims.fao.org/aos/agrovoc/c_2402 |
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Q04 - Composition des produits alimentaires Q02 - Traitement et conservation des produits alimentaires mangue composé aromatique composé volatil évaporation (en industrie) fruits séchés fruits séchage http://aims.fao.org/aos/agrovoc/c_12367 http://aims.fao.org/aos/agrovoc/c_622 http://aims.fao.org/aos/agrovoc/c_24933 http://aims.fao.org/aos/agrovoc/c_2738 http://aims.fao.org/aos/agrovoc/c_2382 http://aims.fao.org/aos/agrovoc/c_3131 http://aims.fao.org/aos/agrovoc/c_2402 Q04 - Composition des produits alimentaires Q02 - Traitement et conservation des produits alimentaires mangue composé aromatique composé volatil évaporation (en industrie) fruits séchés fruits séchage http://aims.fao.org/aos/agrovoc/c_12367 http://aims.fao.org/aos/agrovoc/c_622 http://aims.fao.org/aos/agrovoc/c_24933 http://aims.fao.org/aos/agrovoc/c_2738 http://aims.fao.org/aos/agrovoc/c_2382 http://aims.fao.org/aos/agrovoc/c_3131 http://aims.fao.org/aos/agrovoc/c_2402 Bonneau, Adeline Boulanger, Renaud Lebrun, Marc Maraval, Isabelle Günata, Ziya Aroma compounds in fresh and dried mango fruit (Mangifera indica L. cv. Kent): Impact of drying on volatile composition |
description |
Volatile compounds from fresh and dried mango were extracted by the solvent-assisted flavour evaporation (SAFE) technique and analysed by GC-MS. Forty-one and fifty five volatile compounds were identified in fresh and dried mango, respectively. Monoterpenes, followed by sesquiterpenes, lactones and alcohols were the major compounds. Drying induced substantial losses of several compounds. The total amount of volatiles decreased by about 59%. These losses could be mainly attributed to the evaporation of the volatiles during drying, the extent of which seemed to increase with the hydrophobicity and Henry's law constant of the compounds. However, new compounds appeared and enrichment of some compounds was observed after drying. Limonene, β-myrcene, δ-3-carene, β-caryophyllene, γ-butyrolactone and 3-methylbutyl butanoate were found to be flavour contributors in both products on the basis of the odour activity values (OAVs). Mesifuran displayed high OAV only in fresh fruit while hexanal and heptanal only in dried mango. |
format |
article |
topic_facet |
Q04 - Composition des produits alimentaires Q02 - Traitement et conservation des produits alimentaires mangue composé aromatique composé volatil évaporation (en industrie) fruits séchés fruits séchage http://aims.fao.org/aos/agrovoc/c_12367 http://aims.fao.org/aos/agrovoc/c_622 http://aims.fao.org/aos/agrovoc/c_24933 http://aims.fao.org/aos/agrovoc/c_2738 http://aims.fao.org/aos/agrovoc/c_2382 http://aims.fao.org/aos/agrovoc/c_3131 http://aims.fao.org/aos/agrovoc/c_2402 |
author |
Bonneau, Adeline Boulanger, Renaud Lebrun, Marc Maraval, Isabelle Günata, Ziya |
author_facet |
Bonneau, Adeline Boulanger, Renaud Lebrun, Marc Maraval, Isabelle Günata, Ziya |
author_sort |
Bonneau, Adeline |
title |
Aroma compounds in fresh and dried mango fruit (Mangifera indica L. cv. Kent): Impact of drying on volatile composition |
title_short |
Aroma compounds in fresh and dried mango fruit (Mangifera indica L. cv. Kent): Impact of drying on volatile composition |
title_full |
Aroma compounds in fresh and dried mango fruit (Mangifera indica L. cv. Kent): Impact of drying on volatile composition |
title_fullStr |
Aroma compounds in fresh and dried mango fruit (Mangifera indica L. cv. Kent): Impact of drying on volatile composition |
title_full_unstemmed |
Aroma compounds in fresh and dried mango fruit (Mangifera indica L. cv. Kent): Impact of drying on volatile composition |
title_sort |
aroma compounds in fresh and dried mango fruit (mangifera indica l. cv. kent): impact of drying on volatile composition |
url |
http://agritrop.cirad.fr/579306/ http://agritrop.cirad.fr/579306/7/579306.pdf |
work_keys_str_mv |
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_version_ |
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