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Effects of different osmo‐dehydrofreezing treatments on the volatile compounds, phenolic compounds and physicochemical properties in mango ( Mangifera indica L.)
Author(s) -
Zhao JinHong,
Liu Fang,
Pang XueLi,
Xiao HongWei,
Wen Xin,
Ni YuanYing
Publication year - 2016
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1111/ijfs.13113
Subject(s) - chemistry , mangifera , aroma , maltose , sucrose , food science , quercetin , terpene , chromatography , organic chemistry , botany , antioxidant , biology
Summary 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.