Investigation of microwave, irradiation, low-temperature plasma on flavor changes of mango powder
文献类型： 外文期刊
作者： Lin, Kewei 1 ; Shen, Qiaomei 1 ; Liu, Dongjie 1 ; Ma, Lukai 1 ; Wang, Feng 1 ; Xiao, Gengsheng 1 ;
作者机构： 1.Zhongkai Univ Agr & Engn, Coll Light Ind & Food, Guangdong Prov Key Lab Lingnan Specialty Food Sci, Guangzhou 510225, Peoples R China
2.Minist Agr & Rural Affairs, Key Lab Green Proc & Intelligent Mfg Lingnan Speci, Guangzhou 510225, Peoples R China
3.Guangdong Acad Agr Sci, Sericultural & Agrifood Res Inst, Minist Agr & Rural Affairs, Guangdong Key Lab Agr Prod Proc,Key Lab Funct Food, Guangzhou 510610, Peoples R China
关键词： Mango powder; Physical field treatments; Flavor; Volatile compounds; Odor activity value
期刊名称：FOOD CHEMISTRY-X （ 影响因子：8.2； 五年影响因子：8.2 ）
ISSN： 2590-1575
年卷期： 2025 年 27 卷
页码：
收录情况： SCI
摘要： To explore changes in volatile compounds of freeze-dried mango powder following various physical field treatments (microwave, irradiation, low-temperature plasma), electronic nose, HS-GC-IMS, and HS-SPMEGC-MS were employed for flavor compound characterization. GC-IMS and GC-MS identified 42 and 97 flavor compounds, respectively, with beta-Damascenone, (E)-2-Octenal, Nonanal, alpha-Pinene, Ionone, (1S)-(- )-alphaPinene, (E,E)-2,6-Nonadienal, (E)-2-Nonenal, and (-)-Isocaryophyllene were the primary flavor constituent in mango powder. Various physical field treatments disrupted mango powder's cell structure, augmenting surface roughness, diminishing particle size, and affecting volatile compound release. Subsequent flavor analysis distinctly differentiated overall flavor among mango powders post different pretreatments, with microwave and irradiation treatments resembling untreated samples but exhibiting heightened floral and fruity notes, low-temperature plasma treatment intensified mango flavor and enriched aroma. In summary, physical treatments emerge as efficacious means to enhance freeze-dried mango powder's flavor quality.
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