Journal of Food and Nutrition Research
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Journal of Food and Nutrition Research. 2018, 6(9), 561-569
DOI: 10.12691/jfnr-6-9-4
Open AccessArticle

The Effect of Pasteurization, Freezing and Prolonged Storage on Volatile Compounds of Mangaba Pulp

Gilma Auxiliadora Santos Gonçalves1, , Nathane Silva Resende2, Elisângela Elena Nunes Carvalho2, Jaime Vilela de Resende2 and Eduardo Valério de Barros Vilas Boas2

1Federal Institute of Education, Science and Technology Southeast - MG, Barbacena campus, rute Monsenhor José Augusto, 204, São José, Barbacena, MG, CEP 36205-018, Brazil

2Food Science Department, Federal University of Lavras, University Campus, Postal Code 3037, CEP 37200-000, Lavras, Minas Gerais, Brazil

Pub. Date: September 18, 2018

Cite this paper:
Gilma Auxiliadora Santos Gonçalves, Nathane Silva Resende, Elisângela Elena Nunes Carvalho, Jaime Vilela de Resende and Eduardo Valério de Barros Vilas Boas. The Effect of Pasteurization, Freezing and Prolonged Storage on Volatile Compounds of Mangaba Pulp. Journal of Food and Nutrition Research. 2018; 6(9):561-569. doi: 10.12691/jfnr-6-9-4


Mangaba (Hancornia speciosa Gomes) is a fruit of the Brazilian Cerrado. Mangaba is valued for its high nutritional value and bioactive compounds, as well as the attractive and peculiar sensorial characteristics of its flavor and aroma. Considering possible changes in the natural flavor of mango fruit derivatives during processing and storage, here we aimed to evaluate the volatile compounds of mango pulp, submitted to pasteurization processes, freezing methods, and prolonged storage. Two freezing methods (static air and forced air) and five frozen storage times (0, 3, 6, 9 and 12 months) (-18°C) were evaluated for fruit and pulp submitted to two levels of pasteurization (without pasteurization and pasteurized). The extraction and analysis of the volatile compounds were performed using the SPME technique coupled to the mass spectrometer. Twenty-five volatile compounds were identified in the fruit and mangaba pulp, with the esters predominating. The 4-Pentenyl acetate and isopentyl acetate esters were predominant in the fruit, whereas in the pulps ethanol was predominant from three months of storage onwards. Pasteurization favors the retention of the aroma compounds of the mangaba pulp, independent of the freezing method. Storage, from 9 months onwards, favors the development or accumulation of compounds responsible for aroma degradation, such as ethanol, ethyl acetate, and acetic acid.

Hancornia speciosa Gomes SPME-GC-MS esters aroma food conservation

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