Analysis of Aroma Components in Mango Chips Prepared by Different Drying Methods

doi:10.7506/spkx1002-6630-201322036

Abstract

Abstract:

Gas chromatography coupled to mass spectrometry (GC-MS) was used to analyze aroma components of fresh
mango samples and mango chips prepared by four different drying methods. The results showed that the main aroma
components of fresh mango sample were 66.25% terpenes (mainly δ-3-carene, 4-carene and caryophyllene), 12.42%
alcohols (mainly 3,6-nonadien-1-ol) and 19.26% alkanes. More ester, aldehyde, and alkane compounds were produced
while terpenes showed an obvious reduction during hot-air drying. Meanwhile, obvious loss of some characteristic aroma
compounds in fresh mango was observed. The contents of all other aroma compounds were increased except terpenes and
alcohols by microwave vacuum drying. Compared with three other drying methods, the most significant loss of terpenes but
the most obvious increase in alkanes were observed accompanied with the highest concentration of phenolic compounds
during vacuum freeze drying. Compared with samples dried by three other methods, mango chips by explosion puffing
drying showed the least loss of terpenes, which were considered as the characteristic aroma components in flesh mango. The
concentrations of aldehydes were also high and phenolic compounds were also found.

Key words: drying methods, mango, aroma components, explosion puffing drying

LIU Xuan，LAI Bi-hui，BI Jin-feng，Lü Jian，DING Yuan-yuan. Analysis of Aroma Components in Mango Chips Prepared by Different Drying Methods[J]. FOOD SCIENCE, 2013, 34(22): 179-184.

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