Díaz-Díaz, Eduardo J.

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    Evaluación de diferentes variedades de mangó (Mangifera indica L.) y la obtención de una esencia
    (2014) Díaz-Díaz, Eduardo J.; Plaza-Delestre, María de L.; College of Agricultural Sciences; Negrón, Edna; Huertas, Javier; Rivera, Aixa; Department of Food Science and Technology; Nazario, Carlos
    Mango (Mangifera indica L.) is an exotic and popular fruit due to its unique taste and aroma, which could be found in a number of processed food products. Many of these products loose their natural aroma and flavor during processing, therefore a wide variety of natural or artificial flavors are commercially available giving another added value to the fruit. An ethanol extraction technique was conducted in order to obtain an essence from the mango pulp. Six mango varieties (Irwin, Osteen, Jacqueline, Pascual, Palmer and Tommy Atkins) were studied. Characterization of each variety was conducted including: acidity, pH, water activity, soluble solids, ascorbic acid, and proximal analysis. Solid Phase Micro Extraction (SPME) technique was combined with Gas Chromatography –Mass Spectrometry (GC-MS) to determine the volatile compounds of the pulp and the ethanol extract. A volatile compounds profile chart was prepared for each mango variety and extract. A total of 160 volatile compounds were identified in mango pulps and 102 compounds in the extracts. The compounds were group in: terpenes (among the most predominant compounds in both, pulp and extract including: α-pinene, β-pinene, sylvestrene, gurjunene, β-selinene, 3-carene, myrcene, limonene, cymene, terpinolene, copaene, cosmene, humulene and caryophyllene); followed by alcohols, aldehydes, ketones, lactones, and other aromatic compounds. None of the lactones were found on the extracts. The extraction process promoted changes in the stereochemistry and possible thermolabile degradation of many of the compounds. Two sensory panels were conducted based on the aroma attribute of the extracts: a Rating Test (23 panelists) to determine the aroma intensity of the mango extracts, and a Ranking Test (49 panelists) to determine which of the extracts had the preferred mango aroma. The Tommy Atkins extract had the most intense aroma with a 95% of confidence by using Tukey’s Test. Tommy Atkins and Palmer extracts received the highest rank among all the varieties, using the Friedman’s Test.