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首页> 外文期刊>Journal of the Brazilian Chemical Society >Mango (Mangifera indica) Aroma Discriminate Cultivars and Ripeness Stages
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Mango (Mangifera indica) Aroma Discriminate Cultivars and Ripeness Stages

机译：芒果（Mangifera indica）芳香鉴别品种和成熟阶段

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Mango (Mangifera indica) has many nutritional attributes that stimulate its consumption, such as sweetness, balanced acidity and intense fruity aroma. In this study, it was demonstrated that both the variety and ripening stage have a significant impact on the aroma of mango. The volatile compound profile of “Tommy Atkins”, “palmer”, “espada” and “Carlota” varieties in green and ripe stages were characterized by headspace solid-phase microextraction gas chromatography mass spectrometry (HS-SPME/GC-MS). Thirty-three volatile compounds were identified, 30 from “Tommy Atkins”, 29 from “espada”, 25 from “palmer” and 10 from the “Carlota” variety. The major compounds were monoterpene and sesquiterpene hydrocarbons, regardless of the degree of maturity. However, the oxygenated monoterpenes, esters and lactones were also identified as minor compounds. δ-3-Carene terpene is the most abundant in the varieties “Tommy Atkins” and “palmer”, α-terpinolene is the most abundant in the cv. “espada”, and myrcene in cv. “Carlota”. The profile’s aroma obtained by HS-SPME/GC-MS associated with multivariate data analysis lead to discrimination of four mango varieties in green and ripeness stages. Therefore, the volatile compounds markers of fruit maturation identified in this study can be used to increase the efficiency of mango sorting to improve quality control and meet the consumer market requirements.
机译：芒果（Mangifera indica）具有许多营养属性，可刺激其消耗，例如甜味，平衡酸度和强烈的果味香气。在这项研究中，证明各种和成熟阶段都对芒果香气产生了重大影响。通过顶部固相微萃取气相色谱质谱法（HS-SPME / GC-MS）表征了绿色和成熟阶段的“TOMMY Atkins”，“PALMER”，“ESPADA”和“CARLOTA”品种的挥发性复合概况。鉴定了三十三种挥发性化合物，30来自“Tommy Atkins”，来自“Espada”，25个来自“Palmer”和10来自“Carlota”品种的挥发性化合物。主要化合物是单萜和倍二萜烃，无论成熟程度如何。然而，还鉴定了含氧单选，酯和内酯作为次要化合物。 δ-3- carene萜烯是品种“Tommy Atkins”和“Palmer”中最丰富的，α-萜品烯是CV中最丰富的。 “Espada”和CV中的myrcene。 “卡罗塔”。通过HS-SPME / GC-MS与多变量数据分析相关的型材的芳香导致绿色和成熟阶段的四个芒果品种的辨别。因此，本研究中确定的果实成熟的挥发性化合物标记可用于提高芒果分类的效率，以提高质量控制并满足消费者市场要求。

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