Mango by-products as a natural source of valuable odor-active compounds.
J Sci Food Agric
; 100(13): 4688-4695, 2020 Oct.
Article
in En
| MEDLINE
| ID: mdl-32418224
ABSTRACT
BACKGROUND:
The aromatic potential of mango by-products was evaluated to seek natural and cheap sources of odor-active compounds. Volatile compounds in mango peel and seed were chemically characterized and compared with those in mango pulp using headspace solid-phase microextraction coupled to gas chromatography-mass spectrometry (HS-SPME/GC-MS).RESULTS:
More than 60 volatile compounds were detected in mango by-products, whose aromatic activity was estimated using odorant activity values (OAVs). The results indicated that mango peel was a valuable matrix of odor-active compounds, which were found in even larger quantities than in edible mango fractions. 3-Carene was the predominant compound, although other compounds such as decanal, 1-octen-3-one, nonanal, limonene, ß-damascenone, and 2-nonenal were the most odor-active compounds in mango peel. The greatest aromatic impact was obtained from mango peel, with sensorial features described as fresh / herbaceous, fruity, floral and resinous.CONCLUSION:
The exceptional flavoring potential of mango peel by-product opens a door for its use and revalorization as a natural flavoring ingredient in the food and cosmetic industries. © 2020 Society of Chemical Industry.Key words
Full text:
1
Database:
MEDLINE
Main subject:
Waste Products
/
Plant Extracts
/
Mangifera
/
Flavoring Agents
Language:
En
Journal:
J Sci Food Agric
Year:
2020
Type:
Article
Affiliation country:
Spain