Effects of Volatile Flavour Compound Variations on the Varying Aroma of Mangoes ‘<i>Tainong</i>’ and ‘<i>Hongyu</i>’ during Storage
The aroma, taste, and flavour profiles of mango cultivars vary, directly influencing their marketability and consumer acceptance. In this study, we explored the effects of volatile organic compounds (VOCs) on the distinct aromas of two mango cultivars during storage using GC-IMS and HS-SPME-GC-MS co...
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| Format: | Article |
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MDPI AG
2023-04-01
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| Series: | Molecules |
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| Online Access: | https://www.mdpi.com/1420-3049/28/9/3693 |
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| author | Huiwen Xie Lanhuan Meng Ying Guo Hongmei Xiao Libo Jiang Zhengke Zhang Haichao Song Xuequn Shi |
| author_facet | Huiwen Xie Lanhuan Meng Ying Guo Hongmei Xiao Libo Jiang Zhengke Zhang Haichao Song Xuequn Shi |
| author_sort | Huiwen Xie |
| collection | DOAJ |
| description | The aroma, taste, and flavour profiles of mango cultivars vary, directly influencing their marketability and consumer acceptance. In this study, we explored the effects of volatile organic compounds (VOCs) on the distinct aromas of two mango cultivars during storage using GC-IMS and HS-SPME-GC-MS combined with OPLS-DA analysis. Our findings revealed that the terpene and aldehyde contents were higher in the ‘<i>Tainong</i>’ mango cultivar, compared to the ‘<i>Hongyu</i>’ mango, while the ester content was lower. The aroma was attributed to the presence of terpinolene, 2-nonenal, delta-carene, and alpha-phellandrene in the early stages of storage, and later—between 5 and 11 days—to ethyl acetate, ethyl butyrate, and ethyl propanoate. Further analysis of characteristic VOCs using OPLS-DA demonstrated and explained the strong grassy aroma of the ‘<i>Tainong</i>’ mango, and the strong fruity and sweet aromas of the ‘<i>Hongyu</i>’ mango. Additionally, esters mainly accumulated during the later periods of storage, especially propyl butyrate, which was produced and accumulated when fruit quality deteriorated in the later storage period. Our study provides a theoretical basis for detecting mango VOCs during storage to determine the appropriate marketing time for the two mango cultivars and enables informed consumer choice. |
| first_indexed | 2024-03-11T04:12:15Z |
| format | Article |
| id | doaj.art-798d493aef794748956aca1a8d180477 |
| institution | Directory Open Access Journal |
| issn | 1420-3049 |
| language | English |
| last_indexed | 2024-03-11T04:12:15Z |
| publishDate | 2023-04-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Molecules |
| spelling | doaj.art-798d493aef794748956aca1a8d1804772023-11-17T23:22:11ZengMDPI AGMolecules1420-30492023-04-01289369310.3390/molecules28093693Effects of Volatile Flavour Compound Variations on the Varying Aroma of Mangoes ‘<i>Tainong</i>’ and ‘<i>Hongyu</i>’ during StorageHuiwen Xie0Lanhuan Meng1Ying Guo2Hongmei Xiao3Libo Jiang4Zhengke Zhang5Haichao Song6Xuequn Shi7College of Food Science and Engineering, Hainan University, Haikou 570228, ChinaCollege of Food Science and Engineering, Hainan University, Haikou 570228, ChinaDepartment Food Science and Human Nutrition, Institute for Integrative Toxicology, Michigan State University, East Lansing, MI 48824, USASanya Institute of Nanjing Agricultural University, Sanya 572024, ChinaSchool of Life Sciences and Medicine, Shandong University of Technology, Zibo 255000, ChinaCollege of Food Science and Engineering, Hainan University, Haikou 570228, ChinaSchool of Life Sciences, Hainan University, Haikou 570228, ChinaCollege of Food Science and Engineering, Hainan University, Haikou 570228, ChinaThe aroma, taste, and flavour profiles of mango cultivars vary, directly influencing their marketability and consumer acceptance. In this study, we explored the effects of volatile organic compounds (VOCs) on the distinct aromas of two mango cultivars during storage using GC-IMS and HS-SPME-GC-MS combined with OPLS-DA analysis. Our findings revealed that the terpene and aldehyde contents were higher in the ‘<i>Tainong</i>’ mango cultivar, compared to the ‘<i>Hongyu</i>’ mango, while the ester content was lower. The aroma was attributed to the presence of terpinolene, 2-nonenal, delta-carene, and alpha-phellandrene in the early stages of storage, and later—between 5 and 11 days—to ethyl acetate, ethyl butyrate, and ethyl propanoate. Further analysis of characteristic VOCs using OPLS-DA demonstrated and explained the strong grassy aroma of the ‘<i>Tainong</i>’ mango, and the strong fruity and sweet aromas of the ‘<i>Hongyu</i>’ mango. Additionally, esters mainly accumulated during the later periods of storage, especially propyl butyrate, which was produced and accumulated when fruit quality deteriorated in the later storage period. Our study provides a theoretical basis for detecting mango VOCs during storage to determine the appropriate marketing time for the two mango cultivars and enables informed consumer choice.https://www.mdpi.com/1420-3049/28/9/3693characteristic aroma substancesintact mangocut mangoGC-IMSHS-SPME-GC-MSstorage |
| spellingShingle | Huiwen Xie Lanhuan Meng Ying Guo Hongmei Xiao Libo Jiang Zhengke Zhang Haichao Song Xuequn Shi Effects of Volatile Flavour Compound Variations on the Varying Aroma of Mangoes ‘<i>Tainong</i>’ and ‘<i>Hongyu</i>’ during Storage Molecules characteristic aroma substances intact mango cut mango GC-IMS HS-SPME-GC-MS storage |
| title | Effects of Volatile Flavour Compound Variations on the Varying Aroma of Mangoes ‘<i>Tainong</i>’ and ‘<i>Hongyu</i>’ during Storage |
| title_full | Effects of Volatile Flavour Compound Variations on the Varying Aroma of Mangoes ‘<i>Tainong</i>’ and ‘<i>Hongyu</i>’ during Storage |
| title_fullStr | Effects of Volatile Flavour Compound Variations on the Varying Aroma of Mangoes ‘<i>Tainong</i>’ and ‘<i>Hongyu</i>’ during Storage |
| title_full_unstemmed | Effects of Volatile Flavour Compound Variations on the Varying Aroma of Mangoes ‘<i>Tainong</i>’ and ‘<i>Hongyu</i>’ during Storage |
| title_short | Effects of Volatile Flavour Compound Variations on the Varying Aroma of Mangoes ‘<i>Tainong</i>’ and ‘<i>Hongyu</i>’ during Storage |
| title_sort | effects of volatile flavour compound variations on the varying aroma of mangoes i tainong i and i hongyu i during storage |
| topic | characteristic aroma substances intact mango cut mango GC-IMS HS-SPME-GC-MS storage |
| url | https://www.mdpi.com/1420-3049/28/9/3693 |
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