Korean Journal of Food Science and Technology (한국식품과학회지)

Korean Society of Food Science and Technology (한국식품과학회)
권호 표지
DOI QR코드

DOI QR Code

Comparative Analysis of Volatile Flavor Compounds in Taiwan Apple Mango and Philippines Carabao Mango

대만 산 애플 망고와 필리핀 산 카라바오 망고의 휘발성 향기성분 분석

  • An, Mi-Ran (Department of Biofood Science and Technology, Graduate School of Agriculture and Animal Science, Konkuk University) ;
  • Keum, Young-Soo (Department of Bioresources and Food Science, Konkuk University) ;
  • Lee, Si-Kyung (Department of Bioresources and Food Science, Konkuk University)
  • 안미란 (건국대학교 농축대학원 바이오식품공학과) ;
  • 금영수 (건국대학교 생명자원식품공학과) ;
  • 이시경 (건국대학교 생명자원식품공학과)
  • Received : 2015.01.14
  • Accepted : 2015.02.23
  • Published : 2015.04.30
Download PDF
⟨ Previous Next ⟩

Abstract

We investigated the physicochemical properties and volatile flavor compounds in Taiwan Apple Mango (TAM) and Philippines Carabao Mango (PCM). The volatile flavor compounds were extracted using solid-phase microextraction (SPME) and analyzed by GC/MS. TAM and PCM have significantly different chemical composition, except for their crude ash. The moisture and crude fat contents were higher in TAM, whereas the crude protein and carbohydrate contents were higher in PCM. The major free sugars in order of concentration were sucrose, fructose, and glucose. We identified 56 and 59 volatile flavor compounds in TAM and PCM, respectively. Terpenes and their derivatives comprised 94.42% of the volatile flavor compounds in TAM, but only 63.79% of those in PCM. The acidic compound contents were higher in PCM than in TAM. ${\delta}$-3-Carene was the dominant flavor compound in these two mango cultivars. ${\alpha}$-Copaene, ${\alpha}$-guaiene, germacrene D, ${\alpha}$-bulnesene, and ${\gamma}$-gurjunene were found only in TAM, whereas ${\beta}$-myrcene, ${\alpha}$-phellandrene, ${\beta}$-phellandrene, ${\alpha}$-terpinolene, and cis-3-hexenyl butyrate were identified in PCM. Based on the results, we suggest that these compounds might contribute to the distinguishing flavor properties in different varieties of mango.

본 연구는 국내에서 주로 판매되고 있는 망고 품종의 이화학적 특성과 망고의 휘발성 향기성분의 화합물 조성을 비교하였다. 품종이 다른 대만 산 애플 망고와 필리핀 산 카라바오 망고의 조회분을 제외한 일반성분은 대부분 유의한 차이를 보였고, 수분과 조지방은 애플 망고에서 높았으며, 조단백과 탄수화물은 카라바오 망고에서 높았다. 유리당 함량은 두 품종에서 sucrose, fructose, glucose의 순으로 높게 검출되었으나 함량에서는 유의적 차이를 보였다. 그러나 maltose, lactose, galactose는 검출되지 않았다. SPME 추출법으로 확인된 휘발성 향기성분은 대만 산 애플 망고, 필리핀 산 카라바오 망고에서 각각 56종, 59종을 확인할 수 있었고, 휘발성 향기성분을 분석한 함량은 각각 59.45, 37.25%이 추출되었다. 휘발성 향기성분의 종류 및 함유량에서 테르펜류 및 그 유도체의 종류 및 함유량 모두가 높았고 ester류 화합물이 다음으로 높았으며 함유량에서는 품종에 따라 차이를 보였다. 테르펜류와 그 유도체 함유량은 대만 산 애플 망고에서 94.42%로 높게 나타나는 특징을 보였고, 필리핀 산 카라바오 망고에서는 63.79%로 차이를 보였다. 필리핀 산 카라바오 망고는 acetic acid, hexanoic acid, octanoic acid, palmitic acid 등의 acid류 화합물이 품종이 다른 대만 산 애플 망고의 휘발성 향기성분과 비교하여 종류 및 함유량에서 높게 나타나는 특징을 보였다. 대만 산, 필리핀 산 망고 모두에서 ${\delta}$-3-carene의 함량이 각각 17.78, 8.11%로 확인되어 동정된 화합물 중 가장 높은 함량을 보였다. 대만 산애플 망고의 경우 ${\alpha}$-copaene, ${\alpha}$-guaiene, germacrene D, ${\alpha}$-bulnesene, ${\gamma}$-gurjunene 등이, 필리핀 산 카라바오 망고는 ${\beta}$-myrcene, ${\alpha}$ 및 ${\beta}$-phellandrene, ${\alpha}$-terpinolene, cis-3-hexenyl butyrate 등이 특징적인 화합물로 확인되어 이는 품종에 따른 망고 향기성분의 특징을 구분하는데 기여할 것으로 생각된다.

Keywords

References

  1. Park JK, An KW, Ahn YS. Mango. Chonnam National University Press, Gwangju, Korea. pp. 7-24 (2010)
  2. Seong RC, Rhee C. Humans and Food. Korea University Press, Seoul, Korea. p. 8, 109 (2007)
  3. Naef R, Velluz A, Jaquier A. The perfume of carabao mangoes (Mangifera indica L.): Identification of uncommon unsaturated fatty acid esters in the SPME of the intact fruit. Eur. Food Res. Technol. 222: 554-558 (2006) https://doi.org/10.1007/s00217-005-0132-9
  4. Go SC, Park YC, Gang SH, Gang JH, Gang SG, Lee SS. Mango Cultivation Technology in 2010. Jeju Special Self-governing Province Agricultural Research and Extension Services, Jeju, Korea. pp. 12-162 (2010)
  5. Korea Customs Service. The main fruit imports trends. Availble from: http://www.customs.go.kr. Accessed Sep. 08, 2013.
  6. Pino JA, Mesa J, Munoz Y, Marti MP, Marbot R. Volatile components from mango (Mangifera indica L.) cultivars. J. Agr. Food Chem. 53: 2213-2223 (2005) https://doi.org/10.1021/jf0402633
  7. John KS, Rao LJM, Bhat SG, Prasada Rao UJS. Characterization of aroma components of sap from different Indian mango varieties. Phytochemistry 52: 891-894 (1999) https://doi.org/10.1016/S0031-9422(99)00296-4
  8. Pandit SS, Chidley HG, Kulkarni RS, Pujari KH, Giri AP, Gupta VS. Cultivar relationships in mango based on fruit volatile profiles. Food Chem. 114: 363-372 (2009) https://doi.org/10.1016/j.foodchem.2008.09.107
  9. Andrade EHA, Maia JGS, Zoghbi MGB. Aroma volatile constituents of Brazilian varieties of mango fruit. J. Food Compos. Anal. 13: 27-33 (2000) https://doi.org/10.1006/jfca.1999.0841
  10. Mitra SK. Postharvest Physiology and Storage of Tropical and Subtropical Fruits. CAB International, Oxfordshire, UK. pp. 85-122 (1997)
  11. Kim GU, Kim SM. Introduction to Chemical Flavoring. Shinilbooks, Seoul, Korea. p. 45 (2006)
  12. Singh Z. Embryo abortion in relation to fruit size, quality, and concentrations of nutrients in skin and pulp of mango. J. Plant Nutr. 28: 1723-1737 (2005) https://doi.org/10.1080/01904160500250771
  13. Kader AA. Fresh-cut Mangos as a Value-added Product (Literature review and interviews). Kader Consulting Service, Davis, CA, USA. pp. 1-42 (2008)
  14. AOAC. Official Methods of Analysis of AOAC Intl. 16th ed. Methods 920.39, 955.04, 942.05, 934.01. Association of Official Analytical Chemists, Arlington, VA, USA (1995)
  15. Park MS, Park JH, Oh DH. Quality and volatile-flavor compound characteristics of Hypsizigus marmoreus. Korean J. Food Preserv. 18: 552-558 (2011) https://doi.org/10.11002/kjfp.2011.18.4.552
  16. An MR. Analysis of volatile compounds in mango (Mangifera indica L.) using different extraction methods. MS thesis. KonKuk University, Seoul, Korea (2014)
  17. Malundo TMM, Baldwin EA, Moshonas MG, Baker RA, Shewfelt RL. Method for the rapid headspace analysis of mango (Mangifera indica L.) homogenate volatile constituents and factors affecting quantitative results. J. Agr. Food Chem. 45: 2187-2194 (1997) https://doi.org/10.1021/jf960569c
  18. MacLeod AJ, Snyder CH. Volatile components two cultivars of mango from Florida. J. Agr. Food Chem. 33: 380-384 (1985) https://doi.org/10.1021/jf00063a015
  19. Zhu J, Park KC, Baker TC. Identification of ordors from overripe mango that attract vinegar flies, Drosophila melanogaster. J. Chem. Ecol. 29: 899-909 (2003) https://doi.org/10.1023/A:1022931816351
  20. Lebrun M, Plotto A, Goodner K, Ducamp MN, Baldwin E. Discrimination of mango fruit maturity by volatiles using the electronic nose and gas chromatography. Postharvest Biol. Tec. 48: 122-131 (2008) https://doi.org/10.1016/j.postharvbio.2007.09.010
  21. Sandoval IS, Hernandez AS, Valdez GV, Cruz-Lopez L. Volatiles of mango var. Ataulfo characterized by SPME and capillary GC/MS spectroscopy. J. Mex. Chem. Soc. 51: 145-147 (2007)