Studies On The Aroma Compounds Analysis And Aroma Change During Processing Of Mango

This paper was studied on the aroma compounds analysis and the typical aroma change during processing of mango.Solid phase microextraction (SPME),gas chromatogram(GC),combined with mass spectrum(MS)were applied to analyze the aroma composition of different cultivars mangos qualitatively and quantitatively.SPME-GC-MS was used as principal method for aroma separation after comparing with other two methods;then used SPME-GC-MS to analysis the aroma of mango and identificated the typical aroma components;by right of the studied on the processing of mango,the effect of time,pH the role of enzyme,the heating and the concentration on the aromatic composition of mango was discussed.Based on the above studies,the main conclusions of this paper were as follows:1,The optimized SPME method was applied to investigate the qualitative aroma composition of the mango aroma after comparing with solvent extraction and simultaneous distilled extraction method.The optimume rsults were headspace extraction at 45℃for 30min after saturating the samples with 0.36g/mL sodium chloride salt.The order factors that effected on aroma extraction:temperatuer＞NaCl＞time based on orthogonal design data.2,The optimized GC-MS condition was:DB-1 column(15m lenghth×0. 5 mm i.d.×0.54μm flim thickness).Temprerature 40℃(2min)and then programmed from 40℃to 250℃by 20℃/min;injector temperature 250℃, detectoer temperature 250℃.3,The major aroma components No.1-Tainong mango analysised by SPME-GC-MS were as flowe:Terpinolene,Ocimene,3-carene and limonene.4,Aroma compounds of mango juice were effected by many factors, from our research that the fragrant:The optimum pH range for aroma formation is form 4 to 6.Additionally,oxygen and enzyme were all good for aorma formation.Processing techniques affect aroma compounds remarkably.It became the main component of mango.