Method for the rapid headspace analysis of mango (Mangifera indica L.) homogenate volatile constituents and factors affecting quantitative results.
Malundo T. M. M., Baldwin E. A., Moshonas M. G., Baker R. A., Shewfelt R. L.
Author Affiliation: United States Distilled Products, 1607 South 12th Street, Princeton, Minnesota 55371, USA.
Journal of Agricultural and Food Chemistry 45 : 2187-2194
Abstract : A rapid GC method was developed to analyse the headspace composition of homogenates of fully ripe cultivar Kent, Keitt and Tommy Atkins mangoes purchased in Florida, USA. Factors affecting quantitative results were also studied. Of the 13 volatile compounds identified, 9 were terpene hydrocarbons: ?-pinene, ?-pinene, 3-carene, myrcene, limonene, p-cymene, terpinolene, ?-copaene and caryophyllene. Volatile concentrations were quantified using peak height calibration curves (peak height vs. concentration). Linear relationships were derived for all compounds except caryophyllene. Rate of peak height increase was slower at caryophyllene levels 2 ppm than at those ?2 ppm. Volatile levels increased as homogenate was diluted with up to 50% water. Addition of CaCl2 during blending, to inhibit degradative enzymes, induced gelation, which resulted in decreased volatile concentrations in the headspace. Sonicating gelled homogenate resulted in partial liquefaction and an increase in headspace volatiles. These results indicate that significant interactions between mango pulp and volatile compounds occur and, depending on sample preparation method, can affect quantitative results.