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metadata.artigo.dc.title: The effect of pasteurization, freezing and prolonged storage on volatile compounds of mangaba pulp
metadata.artigo.dc.creator: Gonçalves, Gilma Auxiliadora Santos
Resende, Nathane Silva
Carvalho, Elisângela Elena Nunes
Resende, Jaime Vilela de
Vilas Boas, Eduardo Valério de Barros
metadata.artigo.dc.subject: Hancornia speciosa Gomes
Food conservation
Conservação de alimentos
Mangaba pulp
Polpa de mangaba
metadata.artigo.dc.publisher: Science and Education Publishing 2018
metadata.artigo.dc.identifier.citation: GONÇALVES, G. A. S. et al. The effect of pasteurization, freezing and prolonged storage on volatile compounds of mangaba pulp. Journal of Food and Nutrition Research, [S. l.], v. 6, n. 9, p. 561-569, 2018.
metadata.artigo.dc.description.abstract: Mangaba (Hancornia speciosa Gomes) is a fruit of the Brazilian Cerrado. Mangaba is valued for its high nutritional value and bioactive compounds, as well as the attractive and peculiar sensorial characteristics of its flavor and aroma. Considering possible changes in the natural flavor of mango fruit derivatives during processing and storage, here we aimed to evaluate the volatile compounds of mango pulp, submitted to pasteurization processes, freezing methods, and prolonged storage. Two freezing methods (static air and forced air) and five frozen storage times (0, 3, 6, 9 and 12 months) (-18°C) were evaluated for fruit and pulp submitted to two levels of pasteurization (without pasteurization and pasteurized). The extraction and analysis of the volatile compounds were performed using the SPME technique coupled to the mass spectrometer. Twenty-five volatile compounds were identified in the fruit and mangaba pulp, with the esters predominating. The 4-Pentenyl acetate and isopentyl acetate esters were predominant in the fruit, whereas in the pulps ethanol was predominant from three months of storage onwards. Pasteurization favors the retention of the aroma compounds of the mangaba pulp, independent of the freezing method. Storage, from 9 months onwards, favors the development or accumulation of compounds responsible for aroma degradation, such as ethanol, ethyl acetate, and acetic acid.
metadata.artigo.dc.language: en_US
Appears in Collections:DCA - Artigos publicados em periódicos

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