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Characterization of the major aroma-active compounds in Keitt mango juice: Comparison among fresh, pasteurization and high hydrostatic pressure processing juices

Zhang, Wentao, Dong, Pan, Lao, Fei, Liu, Jiayi, Liao, Xiaojun, Wu, Jihong
Food chemistry 2019 v.289 pp. 215-222
aromatic compounds, cultivars, high pressure treatment, mango juice, mangoes, odor compounds, odors, pasteurization, principal component analysis
The commercial mango cultivar Keitt lacks a theoretical foundation for aroma control during processing. To discriminate the aroma-active compounds in fresh mango juice, odor activity value (OAV) and detection frequency analysis (DFA) were used collaboratively. A total of 12 components were identified as major aroma-active compounds, among which 2,4-dimethylstyrene was firstly confirmed as an aroma compound in mango. The changes of aromatic compounds during pasteurization and high hydrostatic pressure (HHP) sterilization were further studied. Quantitative descriptive analysis (QDA) was applied to validate the sensory differences. Principal component analysis (PCA) based on aroma compound variation coincided with the overall note. QDA demonstrated that fresh mango juice was the most accepted, followed by HHP and pasteurized juices. The finding might be well correlated with the differences in 6 odor notes. This work would help to better understand and control the critical aroma determinants for mango juice processing.