Effects of different osmo‐dehydrofreezing treatments on the volatile compounds,phenolic compounds and physicochemical properties in mango (Mangifera indica L.) |
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Authors: | Jin‐Hong Zhao Fang Liu Xue‐Li Pang Hong‐Wei Xiao Xin Wen Yuan‐Ying Ni |
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Affiliation: | 1. Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Key Laboratory of Agro‐Products Processing, Ministry of Agriculture, Beijing 100193, China;2. College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China;3. National Engineering Research Center for Fruit and Vegetable Processing, Beijing 100083, China;4. College of Food Science and Engineering, Northwest A&F University, Yangling, Shaanxi 712100, China;5. College of Engineering, China Agricultural University, Beijing 100083, China |
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Abstract: | The influences of different osmotic solution pretreatments (sucrose, glucose and maltose with concentration of 45%) on the volatile compounds, phenolic compounds and other physicochemical parameters in frozen mangoes were studied. Volatile and phenolic compounds were measured using SPME/GC‐MS and HPLC method, respectively. The results revealed that compared with untreated frozen mango, some volatile compounds (e.g. alcohols, aldehydes and some terpenes and esters) increased significantly and there were more compounds identified in osmo‐dehydrofrozen samples. These changes positively affected mango aroma and resulted in higher sensory scores for osmo‐dehydrofrozen samples. In addition, data on phenolic compounds showed that dehydrofrozen samples pretreated in glucose and sucrose had higher ρ‐hydroxybenzoic acid and quercetin contents, respectively, while samples pretreated in maltose showed higher ρ‐coumaric acid and sinapic acid contents compared with untreated frozen samples. The current work indicates that osmo‐dehydrofreezing can improve the retention of phenolic and aromatic compounds in frozen mango. |
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Keywords: | Freezing mango osmotic dehydration phenolic compounds volatile compounds |
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