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. Aroma compounds in fresh and dried mango fruit (Mangifera indica L. cv. Kent): Impact of drying on volatile composition. International Journal of Food Science and Technology, 51 (3) : 789-800.

https://doi.org/10.1111/ijfs.13038

Article de revue ; Article de recherche ; Article de revue à facteur d'impact

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Quartile : Q2, Sujet : FOOD SCIENCE & TECHNOLOGY

Résumé : 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.

Mots-clés Agrovoc : mangue, composé aromatique, composé volatil, évaporation (en industrie), fruits séchés, fruits, séchage

Classification Agris : Q04 - Composition des produits alimentaires
Q02 - Traitement et conservation des produits alimentaires

Champ stratégique Cirad : Axe 3 (2014-2018) - Alimentation durable

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