关键词: 全组分芒果汁；高温灭菌；护色剂；品质；风味

Abstract: This study delved into the impacts of five color fixatives (β-cyclodextrin, citric acid, calcium chloride, phytic acid, and ascorbic acid) on the color and flavor attributes (taste and volatile compounds) of whole mango juice (WMJ) subjected to high temperature sterilization (HTS). To uncover the underlying mechanism, the changes in 5-hydroxymethylfurfural, reducing sugars, free amino acids, carotenoids and total phenols were analyzed compared with the untreated and HTS-treated groups with no added color fixative. The results showed that all five color fixatives could reduce the color deterioration of WMJ during the HTS process, with ascorbic acid having the most pronounced effect. Ascorbic acid slowed down the Maillard reaction and reduced the degradation of carotenoids and phenolics, increasing the contents of carotenoids and total phenolics by 26.85% and 39.68% relative to the non-color fixative addition, HTS-treated group, respectively. The addition of citric acid or calcium chloride also slowed down the Maillard reaction, while β-cyclodextrin inhibited the degradation of carotenoids. After HTS, the sour taste of WMJ weakened, the umami and salty taste increased, and a bitter taste appeared. The addition of each color fixative enhanced the sour taste of WMJ, and reduced the bitter and umami taste. Notably, calcium chloride increased the taste richness of WMJ. HTS led to a loss of the volatile aroma of WMJ, which could be reduced by the use of β-cyclodextrin and ascorbic acid. This study provides a theoretical basis for the selection of color fixatives in the production of whole mango juice.

Key words: whole mango juice; high temperature sterilization; color fixatives; quality; flavor