| Abstract
| - A rapid GC method was developed to analyze the headspace composition ofcultivar Kent, Keitt,and Tommy Atkins mango homogenates. Factors affecting quantitativeresults were also studied.Of the 13 volatile compounds identified, 9 were terpenehydrocarbons: α-pinene, β-pinene, 3-carene,myrcene, limonene, p-cymene, terpinolene, α-copaene, andcaryophyllene. Volatile concentrationswere quantified using peak height calibration curves (peak height vsconcentration). Linearrelationships were derived for all compounds except caryophyllene.Rate of peak height increasewas slower at caryophyllene levels <2 ppm than at those ≥2 ppm.Volatile levels increased ashomogenate was diluted with up to 50% water. Addition ofCaCl2 during blending, to inhibitdegradative enzymes, induced gelation, which resulted in decreasedvolatile concentrations in theheadspace. Sonicating gelled homogenate resulted in partialliquefaction and an increase inheadspace volatiles. These results indicate that significantinteractions between mango pulp andvolatile compounds occur and, depending on sample preparation method,can affect quantitativeresults. Keywords: Flavor; gelation; hydrocarbons; terpenes
|
