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Registro Completo |
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Biblioteca(s): |
Embrapa Mandioca e Fruticultura. |
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Data corrente: |
09/10/2024 |
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Data da última atualização: |
09/10/2024 |
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Tipo da produção científica: |
Artigo em Periódico Indexado |
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Autoria: |
REIS, R. C.; MESQUITA, P. R. R. de; VIANA, E. de S.; FONSECA, N.; CORREIA, L. A. P. C.; MAIA, D. L. de S.; ALMEIDA, L. S. de; SILVEIRA, R. B.; TEDGUE, L. de J.; ARAUJO JUNIOR, I. T. |
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Afiliação: |
RONIELLI CARDOSO REIS, CNPMF; PAULO ROBERTO RIBEIRO DE MESQUITA, AGRICULTURAL TECHNOLOGICAL CENTER OF THE STATE OF BAHIA; ELISETH DE SOUZA VIANA, CNPMF; NELSON FONSECA, CNPMF; LORENA ARAÚJO PEIXOTO CORREIA, AGRICULTURAL TECHNOLOGICAL CENTER OF THE STATE OF BAHIA; DJALMA LUCAS DE SOUSA MAIA, AGRICULTURAL TECHNOLOGICAL CENTER OF THE STATE OF BAHIA; LORENA SANTOS DE ALMEIDA, BAHIA STATE UNIVERSITY; REJIANE BRANDÃO SILVEIRA, MARIA MILZA UNIVERSITY CENTER; LETÍCIA DE JESUS TEDGUE, MARIA MILZA UNIVERSITY CENTER; IZAIAS TUPINAMBÁ ARAUJO JUNIOR, MARIA MILZA UNIVERSITY CENTER. |
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Título: |
Sensory evaluation and volatile organic compounds in dried mango produced from different varieties. |
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Ano de publicação: |
2024 |
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Fonte/Imprenta: |
Food Analytical Methods, September, 2024. |
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ISSN: |
1936-976X |
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DOI: |
https://doi.org/10.1007/s12161-024-02694-7 |
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Idioma: |
Inglês |
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Conteúdo: |
Abstract Mango aroma and flavor are attributed to hundreds of volatile metabolites and their combinations, concentrations, and proportions, which give the fruits unique aromatic characteristics. This study evaluated the sensory characteristics and volatile organic compounds (VOCs) in five dried mango varieties. The five dried mango types differed in VOC content and sensory characteristics. Dried Malika and Van Dyke mangoes were the most accepted by consumers, and CPAC 165/93 was the least accepted. The attributes “too weak” aroma and flavor, “not sweet enough,” and “hard texture” negatively influenced the product’s acceptance scores. A total of 149 volatile compounds were identified, with the highest levels belonging to the class of terpenes, aldehydes, and esters, and the following compounds were found at higher percentages: lactones in the Malika mango; acids, monoterpenes, and sesquiterpenes in the Van Dyke variety; esters and ketones in CPAC 165/93; alcohols in Amrapali; and aldehydes in Palmer. Principal component analysis (PCA) showed that the presence of compounds of the lactone and terpene classes positively influence the acceptance of the aroma and flavor of the dried mangoes, and the compounds of the ester and ketone classes contribute to the lower sensory acceptance of these attributes. Dried mangoes produced with the Malika and Van Dyke varieties were the most accepted by consumers; therefore, these varieties can be recommended for the food dehydration industry. |
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Thesagro: |
Análise; Aroma; Manga; Preferência Alimentar; Sabor. |
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Thesaurus Nal: |
Consumer preferences; Flavor; Mangoes. |
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Categoria do assunto: |
Q Alimentos e Nutrição Humana |
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Marc: |
LEADER 02506naa a2200349 a 4500
001 2167963
005 2024-10-09
008 2024 bl uuuu u00u1 u #d
022 $a1936-976X
024 7 $ahttps://doi.org/10.1007/s12161-024-02694-7$2DOI
100 1 $aREIS, R. C.
245 $aSensory evaluation and volatile organic compounds in dried mango produced from different varieties.$h[electronic resource]
260 $c2024
520 $aAbstract Mango aroma and flavor are attributed to hundreds of volatile metabolites and their combinations, concentrations, and proportions, which give the fruits unique aromatic characteristics. This study evaluated the sensory characteristics and volatile organic compounds (VOCs) in five dried mango varieties. The five dried mango types differed in VOC content and sensory characteristics. Dried Malika and Van Dyke mangoes were the most accepted by consumers, and CPAC 165/93 was the least accepted. The attributes “too weak” aroma and flavor, “not sweet enough,” and “hard texture” negatively influenced the product’s acceptance scores. A total of 149 volatile compounds were identified, with the highest levels belonging to the class of terpenes, aldehydes, and esters, and the following compounds were found at higher percentages: lactones in the Malika mango; acids, monoterpenes, and sesquiterpenes in the Van Dyke variety; esters and ketones in CPAC 165/93; alcohols in Amrapali; and aldehydes in Palmer. Principal component analysis (PCA) showed that the presence of compounds of the lactone and terpene classes positively influence the acceptance of the aroma and flavor of the dried mangoes, and the compounds of the ester and ketone classes contribute to the lower sensory acceptance of these attributes. Dried mangoes produced with the Malika and Van Dyke varieties were the most accepted by consumers; therefore, these varieties can be recommended for the food dehydration industry.
650 $aConsumer preferences
650 $aFlavor
650 $aMangoes
650 $aAnálise
650 $aAroma
650 $aManga
650 $aPreferência Alimentar
650 $aSabor
700 1 $aMESQUITA, P. R. R. de
700 1 $aVIANA, E. de S.
700 1 $aFONSECA, N.
700 1 $aCORREIA, L. A. P. C.
700 1 $aMAIA, D. L. de S.
700 1 $aALMEIDA, L. S. de
700 1 $aSILVEIRA, R. B.
700 1 $aTEDGUE, L. de J.
700 1 $aARAUJO JUNIOR, I. T.
773 $tFood Analytical Methods, September, 2024.
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| 4. |  | SILVA, G. B. da; FILIPPI, M. C. C. de. Identificação e controle de doenças do arroz. In: ENCONTRO TÉCNICO: "TECNOLOGIAS PARA A PRODUÇÃO DE ARROZ NO SUDESTE PARAENSE", 1., 2008., São Geraldo do Araguaia. Anais: artigos e paletras. Belém, PA: Embrapa Amazônia Oriental, 2008. p. 67-80. Editado por Altevir de Matos Lopes.| Tipo: Artigo em Anais de Congresso / Nota Técnica |
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