Abstract
Summary Volatile compounds from fresh and dried mango were extracted by the solvent‐assisted flavour evaporation ( SAFE ) technique and analysed by GC ‐ MS . Forty‐one and fifty five volatile compounds were identified in fresh and dried mango, respectively. Monoterpenes, followed by sesquiterpenes, lactones and alcohols were the major compounds. Drying induced substantial losses of several compounds. The total amount of volatiles decreased by about 59%. These losses could be mainly attributed to the evaporation of the volatiles during drying, the extent of which seemed to increase with the hydrophobicity and Henry's law constant of the compounds. However, new compounds appeared and enrichment of some compounds was observed after drying. Limonene, β‐myrcene, δ‐3‐carene, β‐caryophyllene, γ‐butyrolactone and 3‐methylbutyl butanoate were found to be flavour contributors in both products on the basis of the odour activity values ( OAV s). Mesifuran displayed high OAV only in fresh fruit while hexanal and heptanal only in dried mango.
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Claims 12
Claim · model-written summary
Drying decreased the total amount of volatiles by about 59%.
- Taxon
- mango
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Mangifera indicat0 - Material
- cv. Kentt0
- Treatment
- Dryinge2
- Outcome
- total amount of volatilese2
- Direction
- decreasede2
- Value
- about 59%e2
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
_from_India.jpg?width=500)
Verbatim
t0“fresh and dried mango fruit (Mangifera indica L. cv. Kent)”
e2“Drying induced substantial losses of several compounds. The total amount of volatiles decreased by about 59%”
Claim · model-written summary
Forty-one volatile compounds were identified in fresh mango.
- Taxon
- mangoMangifera indicat0
- Material
- cv. Kentt0
- Outcome
- volatile compoundse6
- Value
- Forty‐onee6
- Qualifier
- freshe6
Not reportedDirection
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
t0“fresh and dried mango fruit (Mangifera indica L. cv. Kent)”
e6“Forty‐one and fifty five volatile compounds were identified in fresh and dried mango, respectively”
Claim · model-written summary
Fifty-five volatile compounds were identified in dried mango.
- Taxon
- mangoMangifera indicat0
- Material
- cv. Kentt0
- Outcome
- volatile compoundse6
- Value
- fifty fivee6
- Qualifier
- driede6
Not reportedDirection
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
t0“fresh and dried mango fruit (Mangifera indica L. cv. Kent)”
e6“Forty‐one and fifty five volatile compounds were identified in fresh and dried mango, respectively”
Claim · model-written summary
Monoterpenes were the major volatile compounds in mango, followed by sesquiterpenes, lactones and alcohols.
- Taxon
- mangoMangifera indicat0
- Material
- cv. Kentt0
- Outcome
- major compoundse1
- Qualifier
- Monoterpenes, followed by sesquiterpenes, lactones and alcoholse1
Not reportedDirection
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
t0“fresh and dried mango fruit (Mangifera indica L. cv. Kent)”
e1“Monoterpenes, followed by sesquiterpenes, lactones and alcohols were the major compounds”
Claim · model-written summary
The volatile losses during drying are mainly attributed to evaporation of the volatiles.
- Taxon
- mangoMangifera indicat0
- Material
- cv. Kentt0
- Outcome
- lossese4
- Qualifier
- evaporation of the volatiles during dryinge4
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
t0“fresh and dried mango fruit (Mangifera indica L. cv. Kent)”
e4“These losses could be mainly attributed to the evaporation of the volatiles during drying, the extent of which seemed to increase with the hydrophobicity”
Claim · model-written summary
The extent of volatile losses during drying appears to increase with compound hydrophobicity.
- Taxon
- mangoMangifera indicat0
- Material
- cv. Kentt0
- Treatment
- dryinge4
- Outcome
- extente4
- Direction
- increasee4
- Qualifier
- with the hydrophobicitye4
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
t0“fresh and dried mango fruit (Mangifera indica L. cv. Kent)”
e4“These losses could be mainly attributed to the evaporation of the volatiles during drying, the extent of which seemed to increase with the hydrophobicity”
Claim · model-written summary
New compounds appeared in mango after drying.
- Taxon
- mangoMangifera indicat0
- Material
- cv. Kentt0
- Treatment
- after dryinge5
- Outcome
- new compounds appearede5
Not reportedComparatorDirection
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
t0“fresh and dried mango fruit (Mangifera indica L. cv. Kent)”
e5“However, new compounds appeared and enrichment of some compounds was observed after drying”
Claim · model-written summary
Enrichment of some compounds was observed in mango after drying.
- Taxon
- mangoMangifera indicat0
- Material
- cv. Kentt0
- Treatment
- after dryinge5
- Outcome
- enrichment of some compoundse5
Not reportedComparatorDirection
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
t0“fresh and dried mango fruit (Mangifera indica L. cv. Kent)”
e5“However, new compounds appeared and enrichment of some compounds was observed after drying”
Claim · model-written summary
Limonene, β‐myrcene and δ‐3‐carene were flavour contributors in both fresh and dried mango.
- Taxon
- mangoMangifera indicat0
- Material
- cv. Kentt0
- Compound
- Limonene, β‐myrcene, δ‐3‐carenee0
- Outcome
- flavour contributorse0
- Qualifier
- in both productse0
Not reportedDirection
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
t0“fresh and dried mango fruit (Mangifera indica L. cv. Kent)”
e0“Limonene, β‐myrcene, δ‐3‐carene, β‐caryophyllene, γ‐butyrolactone and 3‐methylbutyl butanoate were found to be flavour contributors in both products”
Claim · model-written summary
β‐caryophyllene, γ‐butyrolactone and 3‐methylbutyl butanoate were flavour contributors in both fresh and dried mango.
- Taxon
- mangoMangifera indicat0
- Material
- cv. Kentt0
- Compound
- β‐caryophyllene, γ‐butyrolactone and 3‐methylbutyl butanoatee0
- Outcome
- flavour contributorse0
- Qualifier
- in both productse0
Not reportedDirection
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
t0“fresh and dried mango fruit (Mangifera indica L. cv. Kent)”
e0“Limonene, β‐myrcene, δ‐3‐carene, β‐caryophyllene, γ‐butyrolactone and 3‐methylbutyl butanoate were found to be flavour contributors in both products”
Claim · model-written summary
Mesifuran had a high odour activity value only in fresh mango.
- Taxon
- mangoMangifera indicat0
- Material
- cv. Kentt0
- Compound
- Mesifurane3
- Outcome
- OAVe3
- Direction
- highe3
- Qualifier
- only in fresh fruite3
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
t0“fresh and dried mango fruit (Mangifera indica L. cv. Kent)”
e3“Mesifuran displayed high OAV only in fresh fruit while hexanal and heptanal only in dried mango”
Claim · model-written summary
Hexanal and heptanal had a high odour activity value only in dried mango.
- Taxon
- mangoMangifera indicat0
- Material
- cv. Kentt0
- Compound
- hexanal and heptanale3
- Outcome
- OAVe3
- Direction
- highe3
- Qualifier
- only in dried mangoe3
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
t0“fresh and dried mango fruit (Mangifera indica L. cv. Kent)”
e3“Mesifuran displayed high OAV only in fresh fruit while hexanal and heptanal only in dried mango”
The same questions in other papers
processing · quality: phytochemicals · Mangifera indica (mango)Positive and negative results
3 papers in the same direction as this paper · 8 in the opposite direction
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- positive
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See all 12 papers →Claims are grouped by organism, treatment and what was measured or targeted. A paper counts as positive when any of its claims in the group is positive.