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Volatile and non-volatile compound profiles of commercial sweet pickled mango and its correlation with consumer preference |
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| Authors: | Niken Indrati Punnanee Sumpavapol Rajnibhas Sukeaw Samakradhamrongthai Natthaporn Phonsatta Patcha Poungsombat Sakda Khoomrung Atikorn Panya |
| Affiliation: | 1. Food Microbiology and Safety Laboratory, Food Science and Technology Program, Faculty of Agro-Industry, Prince of Songkla University, Songkhla, 90110 Thailand;2. Food Microbiology and Safety Laboratory, Food Science and Technology Program, Faculty of Agro-Industry, Prince of Songkla University, Songkhla, 90110 Thailand
Contribution: Conceptualization (equal), Methodology (supporting), Resources (equal), Supervision (equal), Writing - review & editing (supporting);3. Center of Innovative Food and Agro-Industry, Faculty of Agro-Industry, Chiang Mai University, Chiang Mai, 50200 Thailand Contribution: Methodology (supporting), Validation (supporting), Writing - review & editing (equal);4. Food Biotechnology Research Team, Functional Ingredients and Food Innovation Research Group, National Center for Genetic Engineering and Biotechnology (BIOTEC), Thailand Science Park, Pathum Thani, 12120 Thailand Contribution: Writing - review & editing (supporting);5. Metabolomics and Systems Biology, Department of Biochemistry, Faculty of Medicine Siriraj Hospital, Mahidol University, Bangkok, 10700 Thailand Faculty of Medicine Siriraj Hospital, Siriraj Metabolomics and Phenomics Center, Mahidol University, Bangkok, 10700 Thailand Contribution: Writing - review & editing (supporting);6. Metabolomics and Systems Biology, Department of Biochemistry, Faculty of Medicine Siriraj Hospital, Mahidol University, Bangkok, 10700 Thailand;7. Food Biotechnology Research Team, Functional Ingredients and Food Innovation Research Group, National Center for Genetic Engineering and Biotechnology (BIOTEC), Thailand Science Park, Pathum Thani, 12120 Thailand |
| Abstract: | Sweet pickled mango named Ma-Muang Bao Chae-Im is a traditional preserved mango from Hat Yai, Thailand. This study investigated (I) volatile and non-volatile compound profiles of commercial Ma-Muang Bao Chae-Im and (II) their relationship to consumer preference. Untargeted metabolomics profiling was performed by gas chromatography-mass quadrupole-time of flight analysis. There were 117 volatile and 44 non-volatile compounds annotated in six commercial brands of Ma-Muang Bao Chae-Im. Furthermore, 46 volatile and 19 non-volatile compounds’ discriminant markers were found by Partial least square discriminant analysis. Among those markers, sorbic and benzoic acid were observed in several brands; moreover, the combination of both compounds altered the volatile profile, especially the ester group. Partial least square regression revealed that overall consumer liking is correlated to 1-heptanol; 1-octanol; acetoin; acetic acid, 2-phenylethyl ester; D-manitol; terpenes and terpenoids, while firmness to sucrose and L-(-)-sorbofuranose. On the other hand, most ester compounds were not related to consumer preference. |
| Keywords: | Gas chromatography quadrupole-time of flight Mangifera indica non-volatile compounds sensory evaluation sweet pickled mango untargeted metabolomics volatile compounds |
