The Effect of Pasteurization, Freezing and Prolonged Storage on Volatile Compounds of Mangaba Pulp

• DOI: 10.12691/jfnr-6-9-4
• Publication Date: 2018-09-18
• Authors: Gilma Auxiliadora...; Nathane Silva Res...; Elisângela Elena ...; Jaime Vilela de R...; Eduardo Valério d...
• Keywords: Pasteurization

Mangaba (Hancornia speciosa Gomes) is a fruit of the Brazilian Cerrado. valued for its high nutritional value and bioactive compounds, as well attractive peculiar sensorial characteristics flavor aroma. Considering possible changes in natural mango derivatives during processing storage, here we aimed to evaluate volatile compounds pulp, submitted pasteurization processes, freezing methods, prolonged storage. Two methods (static air forced air) five frozen storage times (0, 3, 6, 9 12 months) (-18°C) were evaluated pulp two levels (without pasteurized). The extraction analysis performed using SPME technique coupled mass spectrometer. Twenty-five identified mangaba with esters predominating. 4-Pentenyl acetate isopentyl predominant fruit, whereas pulps ethanol was from three months onwards. Pasteurization favors retention aroma independent method. Storage, onwards, development or accumulation responsible degradation, such ethanol, ethyl acetate, acetic acid.