Mango belongs to Anacardiaceae, Mangifera, and there are about 50 species of wood, of which about 15 species are edible. But almost all commercial cultivars belong to the species Mangifera indicalimn, which originated in the Indian subcontinent.
There are more than 1,000 varieties of mangoes in the world, and there are about 100 varieties in my country. China has Magigra Indicalimn, Thai mango (Mangifera Sianmerisis. Warb. excrib), almond mango (Mangifera. Persicfrornis C. Y. Wa. ef F. L. Ming), long-stemmed mango (Mangifrera Longipes Griff), and forest mango ( Mangifera Sylratica Roxb) and other varieties. Distributed in Yunnan, Guizhou, and southern Guangxi in my country. These species are significantly different from mangoes, and their food value is also inferior to mangoes, but should be preserved as a resource. There are dozens of common mangoes in the world, such as Haden, Alphonso, Irwin, Deshehari, and Ca-rabao. In my country, more than ten varieties such as Tai Nong No. 1, Jin Huangmang, and Zihuamang are common. Mango is a well-known tropical fruit, and it enjoys the reputation of "tropical fruit king" in India and other places of origin. Mango fruit is beautiful in appearance, tender in flesh and unique in flavor, and is very popular among people. Mango fruit has high nutritional value, its compatibility is solid
Content 14% 24.8%, sugar 11% 19%, protein 0.65% 1.31%, each 100g fruit juice contains VC 30 142mg, carotene 3. 8 5. 7mg, and a considerable amount of VA, VB . And calcium, phosphorus, iron and other non-polar salts. At present, there are more than 100 countries in the world for productive cultivation. Mango is one of the top ten fruits in the world. Its output ranks fifth in the world after citrus, grapes, apples and bananas. It is cultivated in a wide range, from southern Sichuan and the southern islands of Japan in the north, to southern Africa in the south. Asia has the largest cultivation area and the highest yield, accounting for about 80% of the world's output, followed by the Americas with 15.2%, and Africa with about 6.3%. my country's mangoes are distributed in Guangdong, Hainan, Guangxi, Yunnan, Sichuan, and [1- 3 Taiwan and other places. Due to people's love for mango flavor, mango flavor is widely added to many foods such as beverages, dairy products, candy, etc. to satisfy sensory enjoyment. In particular, fruit-flavored products (such as pear-flavored) in the beverage market have achieved great success in the market in the past two years. It has brought extremely high economic effects to these related manufacturers. Mango is rich in nutrients, juicy, and delicate in flesh. It is known as a tropical fruit. It is similar to pear and has high research and development value.
1 Analysis of mango aroma components
At present, with the development of science and technology, more and more analysis reports on the volatile aroma components of mango have been seen. but
The volatile aroma components of mangoes were reported by Engel K. H and Tressl R. (1983) and J. Macleod and N. M. Pieris (1984), although some are limited by the analytical equipment and technology at that time, they are still representative at present. The description of mangoes has those complex components in the literature. The two reports analyzed a total of 142 components in mangoes. It contains hydrocarbons, alcohols, aldehydes, lipids, phenols, etc.
A total of 142 main volatile compounds were identified from the mango analysis report (see Table 1), of which mango contained 37 hydrocarbons, 26 alcohols, 9 aldehydes, 10 ketones, 1 acid, 42 esters, 8 Lactones, 3 sulfur compounds, 1 nitriles, 1 phenol, 2 furans, 2 oxides. Among the 37 kinds of hydrocarbons identified, 24 kinds of terpene compounds are the main raw materials for the fresh and fresh aroma of mango, especially basilene and myrcene constitute the characteristic aroma of mango green and peel. Trans-2-hexenal in aldehydes and cis-3-vinyl acetate in esters are important raw materials for the green aroma of mango. Among the lactones, γ-decalactone is the characteristic raw material for the sweet aroma of ripe mango fruits, and sulfur-containing compounds can impart the characteristic aroma of mango tropical fruits.
2 Mango flavor preparation
2.1 Flavor description and raw material composition of mango
It can be seen from Table 1 that terpenes are an important part of the characteristic aroma of mango, especially basilene, myrcene, α-pinene, β-pinene, β-caryophyllene, etc. However, some raw materials are not easy to obtain. Or the price is too expensive, such as pure α-pinene, we often use turpentine and juniper oil instead of them. According to the data report of mango ingredients and a large number of fragrance experiments, the preliminarily determined mango aroma is divided into: green aroma, fruit juice aroma, sour aroma, woody aroma, burnt sweet aroma, fruit sweet aroma, milk Aroma, sweet rose aroma, tropical fruit aroma.
The representative raw materials of mango green aroma are: myrcene, basil, leaf alcohol, leaf alcohol acetate, leaf alcohol propionate, leaf alcohol butyrate, leaf alcohol caproate, acetaldehyde, hexanal, trans - 2 - Hexenal, etc. Myrcene has the aroma of fresh mango peel, terpene gas, metallic gas. Basilene has a characteristic aroma of terpene gas, sulfurous, plant roots, mango peels. Leaf alcohol has green, grassy and green leafy fragrance. Hexanal has apple peel-like aroma, green aroma, woody aroma, grassy aroma and vegetable aroma. The fresh, grassy scent of phylloacetate. To adjust the sweetness of mango peel, basilene, myrcene, leaf alcohol and leaf alcohol acetate are commonly used.
The representative raw materials for the aroma of mango juice are: ethyl acetate, ethyl butyrate, ethyl isobutyrate, isoamyl acetate, isoamyl butyrate, butyl butyrate, hexyl caproate, lemon oil, sweet Orange oil, citral, acetaldehyde, allyl hexanoate, etc. Ethyl acetate has the sweetness of ripe red fruit, kiwi fruit, and wine sweetness like fermented fruit. Ethyl butyrate has the fruity sweetness of strawberries and kiwi, and the fruity sweetness of ripe bananas and pineapples. Isoamyl acetate has the characteristic aroma of banana and the sweetness of ripe pear and kiwi fruit. Citral has a sweet, green, fruity, lemon-like aroma. Acetaldehyde has a penetrating fragrance and a fermented fruity sweetness. Allyl caproate has the characteristic fruity aroma of pineapple, strawberry ripe sweet, ripe pineapple, fermented wine aroma. When adding citrus essential oils, note that when imparting mango juice, lemon oil brings a green fruity note, and sweet orange oil brings a ripe fruity note.
The representative raw materials of mango sour aroma are: acetic acid, butyric acid, caproic acid, caprylic acid, etc. Acetic acid has a pungent, tart, vinegary aroma. Butyric acid has a pungent, rancid creamy, cheesy, fruity aroma. Caproic acid has an unpleasant smell of dry cheese, oily smell, sweaty smell, and spicy taste. The bitter acid has a rancid, sweat-like smell, and the fishy smell of goat milk. The sour aroma gives the mango a thick fleshy texture.
The representative raw materials for the aroma of mango wood are: β-caryophyllene, juniper berry oil, α-terpineol, turpentine, linalool oxide, etc. Beta caryophyllene has spicy, woody, citrus, and camphor flavors. Juniper oil has a coniferous, cypress aroma. α-Terpineol has a dry fir, lilac green aroma.
The representative raw materials for the sweet aroma of mango are: maltol, ethyl maltol, furanone, etc. Maltol has the fruity, burnt sweet undertones of pineapple, strawberry, and jam. Furanones have a strong roasted caramel aroma, characterized by fruity, caramel, caramel and pineapple-like aromas. The berry flavor in mango comes from the burnt-sweet aroma.
The representative raw materials of mango fruit aroma are: γ-caprylactone, γ-decalactone, γ-undecalactone, γ-dodecolactone, etc. Gamma-caprylactone has creamy, peach, apricot, coconut, coumarin odors. γ - Decalactone has the fruity aroma, lactone and oil gas of coconut and peach. Gamma-undecalactone has the aroma of apple fruit, coconut, nuts, lactone, oil gas and candy. The fruity sweet aroma plays an important role in the adjustment of ripe mangoes. The representative raw materials of mango milk aroma are: δ-decalactone, 3-hydroxy-2-butanone, butanedione, thiothiazole, etc. Delta-decalactone has a fruity coconut, milk and creamy, coumarin smell. 3-Hydroxy-2-butanone has cream, dry cheese, and fatty gas. Butanedione has cream, butter, grease gas. Thithiazole has cooked milk, meat, caramel, and chocolate aromas.
The representative raw materials for the sweet aroma of mango rose are: phenylethyl alcohol, diphenyl ether, linalool, geraniol, geraniol acetate, citronellol, rose ether, etc. Phenyl alcohol has hyacinth rose floral, honey, almond and nutty aromas. Diphenyl ether has terpene aroma, mango fruit aroma, lavender flower aroma, fat wax gas. Linalool has floral, woody, waxy, green, citrus, and rose fragrance. Geraniol has sweet rose, green wood, citrus, and bergamot aromas.
The representative raw materials of tropical fruit aroma are: thiomenthone, dimethyl sulfide, etc. Thiomenthone has blackcurrant, grapefruit, tropical fruit, tomato leaf, sulfide, animal aroma, mint aroma. Dimethyl sulfide has sulfur, grease rancidity, and cheese gas.
Mango is a fruit with a more complex aroma. In addition to the above aroma and its raw materials, sometimes when the mango mango is green, some raw materials with melon green and sweet aroma may also be added. When the mango flower is sweet, ionone with sweet osmanthus fragrance, and jasmine sweet benzyl acetate, etc., are also added, and sometimes the fragrance of nuts is added.
Raw materials to tune out the aroma of mango pulp. But this does not mean that in the recipe of ripe mango, we can add other ingredients at will, otherwise, it will be a joke if the aroma and aroma of mango bring out the sesame and peanut flavor.
2. 2 Mango Flavor Preparation
1) The safety of food flavors is the basis for the selection of raw materials, and the perfumer must ensure the safety of each raw material under any circumstances. The selected raw materials follow the latest GB2760-2011 and relevant international regulations. The qualifications of the raw material suppliers should be reviewed, the corresponding raw material certificates should be requested, and relevant testing methods should be ordered to ensure reliable sources of raw materials and stable quality;
2) The aroma and aroma of the mango essence to be clarified. The goal to be achieved this time is: fresh, sweet and green fruit aroma, with the characteristic aroma of tropical fruit, and with berry fruit aroma, ripe mango aroma. At the same time, the cost of essence should not be too high, less than 30 yuan is better;
3) After the sensory determination of the relevant raw materials of mango aroma, the following three formulas are roughly proposed.
The aroma of mango focuses on the harmony between green, sour, woody, burnt sweetness and fruity sweetness, and the aroma of tropical fruits is enhanced. The mango essence in formula 1# is fresh and natural, with obvious fruit juice, sweetness in green, heavy tropical fruit flavor, and overall harmonious aroma. However, the ripeness of the mango is not enough, and the aroma is a little green, and the mango with mango skin is partial. Although the top fragrance penetrates the hair, the body fragrance is not thick enough. It can be seen from the formula that this is mainly because although the fruity sweet aroma of mango is more among the three, the high carbonic acid aroma and caramel sweet aroma in the sour aroma are insufficient, so the body aroma of mango cannot reach the berry aroma. target product. In formula 2#, the mango essence, the aroma of the top aroma is bursting, strong, and the berry taste is good, just like the fresh, juicy, ripe pulp released when the fresh mango is peeled off, revealing the attractive aroma of ripe mango, body fragrance Thick, long-lasting fragrance, the fragrance is harmonious and natural as a whole, close to the target product. Formula 3# mango essence, the top fragrance is bursting, rich, fresh, greenish mango aroma, and the woody aroma is slightly out of the overall aroma, and the aroma is generally harmonious. In formula 3#, although the milky, woody, and burnt aromas increase with the increase of green aroma, their increase is not enough to balance the green aroma, which makes the green aroma stand out, and the pine wood smell is also slightly out, indicating that its The amount of turpentine added is too much, which is far from the target product. From the formulas of the three mango essences, the addition and dosage of the raw materials in the 2# formula show the aroma that is the closest to the target product, so the mango essence of the 2# formula is selected as the application experimental scheme.
2.3 Application experiment
Experimental steps: 1. After mixing sugar and pectin evenly, dissolve them in water. 2. Add concentrated mango juice,
3. After mixing the weighed powder ingredients together, pour in the water
middle. 4. Add mango essence and mix well. 5. Pasteurization,
The temperature was controlled at 85°C for 15min.
Sensory evaluation of sterilized mango beverage: fresh, natural
, well-balanced, juicy, authentic pulp, with tropical water
Fruity berry sweet, ripe mango aroma, good fragrance. after sterilization
The freshness and juice of the mango are slightly reduced, the overall aroma and strong
Depression is basically the same as before.
3 Conclusion
Mango aroma has a sweet and green fruity aroma, characteristic aroma of tropical fruit, and berry fruit aroma. When blending mango essence, it is necessary to add the fruity aroma of lipids, myrcene, leaf alcohol-like green aroma, 3-hydroxy-2-butanone milky aroma, bitter and sour aroma, and peach fruity sweet aroma of lactone road. Flower sweetness of rose, pulp sweetness of furan road, woody aroma of turpentine, tropical fruit character. The mango fragrance should pay attention to the reasonable matching of each aroma, and the amount of raw materials should be controlled, especially the raw materials of tropical fruit, the sulfide aroma is heavy, and the amount will be too much; if the amount is small, the characteristics of the tropical fruit of mango The aroma is not enough.
