| Mango is a tropical fruit,sweet and delicious,Guangxi Baise planting area is wide,large yield,variety.Mango has strong aroma,and different varieties have unique aroma,which is one of the important evaluation indexes of mango quality.In order to understand the aroma characteristics of different mango varieties in Baise hot processing.Therefore,HS-SPME-GC-MS and gc-ims technology will be used to determine the volatile components of mango.Firstly,the characteristic aroma components of 10 kinds of mango were studied by HS-SPME-GC-MS,and then the characteristic volatile markers of these 10 kinds of mango were screened by gc-ims technology.Finally,the changes of volatile components of scalded mango were analyzed by combining the two technologies.The results are as follows:(1)By HS-SPME-GC-MS technology,the composition and content of aroma compounds in different varieties of mango were different.The results showed that there were 47,47,43,53,42,38,30,54,36 and 39 volatile components in Guiqi,Guishi,Sequoia forest,red ivory,Kat,renong,Sijimi,Tainong,Yuwen and Jinhuang,respectively.The terpene contents of each variety were the highest,which were 9180.49 ug/kg,3730.4ug/kg,1311.24ug/kg,32603.13ug/kg,7771.13ug/kg,8506.79ug/kg,3358.25ug/kg,5401.25ug/kg,22726.58ug/kg,31019.6ug/kg rspectively.According to OAV,the main aroma compounds were a-pinene,β-ocimene and 2,6-nonadienal,2-nonadienal,trans-β-ionone,trans-β-ocimene,3-carene,trans-β-damascone,isoterpinene,a-phellandrene,etc.the characteristic aroma components and aroma types of ten varieties of Baise were obtained,which provided theoretical basis for guiding the selection of better varieties for promotion and increasing planting area.(2)The fingerprint of mango characteristic compounds was established by gc-ims.The results showed that 107 compounds were found in the pulp.According to PCA,K-means and dendrogram,yuwenmang could be classified separately.Red ivory,Sijimi,Jinhuang,Tainong and Guishi were classified into one group,while other varieties such as Kaite,renong,Sequoia forest and Guiqi were classified into one group.Through OPLS-DA model and ROC diagnostic analysis,43 characteristic volatile markers of mango varieties were selected,and the characteristic fingerprint was established according to the characteristic volatile markers of each variety to identify mango varieties quickly.It will play an important role in the protection of Baise mango germplasm resources and provide a new method for scientific and rapid identification of mango varieties.(3)The effects of blanching on physicochemical properties and characteristic aroma compounds of mango were studied.Compared with microwave-assisted package blanching(microwave power 700 W,blanching time 45 s,Blanching Temperature 90 ℃,blanching time 10min),package blanching(temperature 90 ℃,blanching time 20min)and non package blanching(temperature 90 ℃,blanching time 10min),the loss of soluble solids was 6.5%,4.9%,22.8%,solid loss was 1.5%,1.2%,4.6%,water loss was 9.5%,3.5%,-6.6%,respectively;86%,respectively.It can be seen that microwave combined with package blanching and package blanching have better protection of soluble solids and lower solid loss.Microwave assisted can accelerate the speed of enzyme inactivation,save the time of enzyme inactivation and improve the retention rate of VC.The loss of characteristic aroma compounds a-pinene,ziene,β-myrcene,2-carene,3-carene,isoterpinene,p-cymene and menthylene was more than that of fresh samples.Fresh samples were closer to microwave-assisted package blanching,and the change of characteristic aroma compounds was smaller.Micro wave assisted package blanching could keep the characteristic aroma of mango samples better.In conclusion,microwave-assisted package blanching has little effect on the physicochemical properties of mango,and can protect the unique aroma of mango to the greatest extent,providing a better choice for blanching processing. |
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