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KMID : 0380620150470020191
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Korean Journal of Food Science and Technology
2015 Volume.47 No. 2 p.191 ~ p.197
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Comparative Analysis of Volatile Flavor Compounds in Taiwan Apple Mango and Philippines Carabao Mango
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An Mi-Ran
Keum Young-Soo
Lee Si-Kyung
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Abstract
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We investigated the physicochemical properties and volatile flavor compounds in Taiwan Apple Mango (TAM) and Philippines Carabao Mango (PCM). The volatile flavor compounds were extracted using solid-phase microextraction (SPME) and analyzed by GC/MS. TAM and PCM have significantly different chemical composition, except for their crude ash. The moisture and crude fat contents were higher in TAM, whereas the crude protein and carbohydrate contents were higher in PCM. The major free sugars in order of concentration were sucrose, fructose, and glucose. We identified 56 and 59 volatile flavor compounds in TAM and PCM, respectively. Terpenes and their derivatives comprised 94.42% of the volatile flavor compounds in TAM, but only 63.79% of those in PCM. The acidic compound contents were higher in PCM than in TAM. δ-3-Carene was the dominant flavor compound in these two mango cultivars. α-Copaene, α-guaiene, germacrene D, α-bulnesene, and γ-gurjunene were found only in TAM, whereas β-myrcene, α-phellandrene, β-phellandrene, α-terpinolene, and cis-3-hexenyl butyrate were identified in PCM. Based on the results, we suggest that these compounds might contribute to the distinguishing flavor properties in different varieties of mango.
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KEYWORD
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apple mango, carabao mango, volatile flavor compounds, GC/MS, SPME
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