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http://dx.doi.org/10.3746/jkfn.2015.44.5.775

Analysis of Volatile Flavor Compounds in Jeju Apple Mango by Using Different Extraction Methods  

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)
Publication Information
Journal of the Korean Society of Food Science and Nutrition / v.44, no.5, 2015 , pp. 775-783 More about this Journal
Abstract
This study was carried out to investigate the physicochemical properties and volatile ingredients of Jeju Apple mango subjected to different extraction methods and GC/MS. The crude protein, fat, and ash contents were $0.22{\pm}0.01$, $0.09{\pm}0.00$, and $0.27{\pm}0.02%$, respectively, and contents of free sugar increased in the order of sucrose, fructose, and glucose, whereas maltose, lactose, and galactose were not detected. The numbers of volatile flavor compounds obtained by the SE (solvent extraction), SDE (simultaneous steam distillation extraction), and SPME (solid-phase micro-extraction) methods were 51, 59, and 71, respectively. The percentages of extracted volatile flavor compounds in mango were 11.44, 15.68, and 73.54% by the SE, SDE, and SPME methods, respectively. The most abundant compounds found in Jeju Apple mango were terpenes and their derivatives, which accounted for 44.49~94.57% of total volatiles obtained. SPME method was considered to be the most effective extraction method in terms of the numbers of detected compounds and their amounts. ${\delta}$-3-Carene was identified as the dominant compound in mango, whereas ${\alpha}$-phellandrene, ${\gamma}$-terpinene, trans-${\beta}$-ocimene, ${\alpha}$-terpinolene, limonene, ${\alpha}$-pinene, and furaneol were the next important compounds.
Keywords
Jeju Apple mango; volatile compounds; flavor; GC/MS; SPME;
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