Rivera Llanos, Karla Daliz

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    Desarrollo de un cordial de mangó (Mangifera indica L.)
    (2021-12-08) Rivera Llanos, Karla Daliz; Pérez Muñoz, Fernando; College of Agricultural Sciences; Plaza Delestre, María L.; Huertas Miranda, Javier A.; Department of Food Science and Technology; Villanueva Vega, Marien
    Cordials are alcoholic beverages made with ethanol, water, sugar, and fruit or spice flavorings. The present study characterized the mango pulp of the Palmer variety, in terms of its chemical attributes, to know the characteristics of this matrix to be used in a mango cordial. Elaboration of mango cordials considered four different treatments based on state of the pulp (i.e., lyophilized or not lyophilized) and alcohol content in the extraction solution (i.e., 95% and 50%). Using GC-MS combined with SPME extraction method, volatile compounds present in the headspace were identified and a profile developed to evaluate the aromatic activity pulp and the effect of treatments. Of the volatiles present in mango cordials, 37 compounds (some similar) were identified in both non-lyophilized and lyophilized pulp. Aldehydes predominated in the non-lyophilized pulp, while monoterpenes predominated in the lyophilized pulp. In addition, a sensory panel assessed preference among the four cordials. The treatment with lyophilized pulp and 95% alcohol was stored at 25 and 45 ºC. During storage, a change in intensity and color tone was observed in cordials. Likewise, the formation of particulate matter and less luminosity was observed in the cordial stored at 45 ºC. Regarding aromatic activity, a great number of esters and ketones was observed, compounds that provide aroma or are oxidation products.