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KMID : 1134820150440050775
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Journal of the Korean Society of Food Science and Nutrition
2015 Volume.44 No. 5 p.775 ~ p.783
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Analysis of Volatile Flavor Compounds in Jeju Apple Mango by Using Different Extraction Methods
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An Mi-Ran
Keum Young-Soo
Lee Si-Kyung
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Abstract
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This study was carried out to investigate the physicochemical properties and volatile ingredients of Jeju Apple mango subjected to different extraction methods and GC/MS. The crude protein, fat, and ash contents were 0.22±0.01, 0.09±0.00, and 0.27±0.02%, respectively, and contents of free sugar increased in the order of sucrose, fructose, and glucose, whereas maltose, lactose, and galactose were not detected. The numbers of volatile flavor compounds obtained by the SE (solvent extraction), SDE (simultaneous steam distillation extraction), and SPME (solid-phase micro-extraction) methods were 51, 59, and 71, respectively. The percentages of extracted volatile flavor compounds in mango were 11.44, 15.68, and 73.54% by the SE, SDE, and SPME methods, respectively. The most abundant compounds found in Jeju Apple mango were terpenes and their derivatives, which accounted for 44.49∼94.57% of total volatiles obtained. SPME method was considered to be the most effective extraction method in terms of the numbers of detected compounds and their amounts. δ-3-Carene was identified as the dominant compound in mango, whereas α-phellandrene, γ-terpinene, trans-β-ocimene, α-terpinolene, limonene, α-pinene, and furaneol were the next important compounds.
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KEYWORD
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Jeju Apple mango, volatile compounds, flavor, GC/MS, SPME
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