Comprehensive in situ and ex situ β-glucosidase-assisted assessment reveals Indian mangoes as reservoirs of glycosidic aroma precursors.

Ravish Godse, Hemangi Bawane, Riyakshi Rajkhowa, Jyoti Tripathi, Ram Kulkarni
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Abstract

Mango, a valued commercial fruit in India is popular mostly because of its attractive flavour. Glycosidically bound volatiles (GBV), an underrepresented warehouse of aroma, remain completely unexplored in Indian mangoes. In this study, GBV were profiled in pulps and peels of 10 Indian mango cultivars, leading to detection of 66 GBV which were dominated by monoterpenoids and phenolics. Peels were quantitatively and qualitatively richer in GBV than pulps. Hierarchical clustering and principal component analysis indicated higher contribution of peel GBV to the distinctness of cultivars. Linalool, geraniol, and eugenol were the significant contributors based on the odour units. Direct β-glucosidase treatment to the juice resulted in the release of lesser number of volatiles than those released from the purified GBV extracts. Apart from providing a comprehensive catalogue of GBV in mangoes, our data suggests the need of critical assessment of the usefulness of β-glucosidases in aroma improvement of fruit juices.

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综合原位和非原位β-葡萄糖苷酶辅助评估显示,印度芒果是糖苷香气前体的储存库。
芒果在印度是一种很有价值的商业水果,它之所以受欢迎,主要是因为它的味道很诱人。糖苷结合挥发物(GBV)是一种代表性不足的香气仓库,在印度芒果中仍未被探索。在本研究中,对10个印度芒果品种的果肉和果皮中的GBV进行了分析,从而检测到66个GBV,这些GBV主要由单萜类和酚类化合物组成。果皮在GBV中的含量在数量和质量上都比纸浆丰富。层次聚类和主成分分析表明,果皮GBV对品种的特异性有较高的贡献。根据气味单位,芳樟醇、香叶醇和丁香酚是重要的贡献者。与纯化的GBV提取物相比,直接对果汁进行β-葡萄糖苷酶处理可释放较少的挥发物。除了提供芒果中GBV的全面目录外,我们的数据还表明,需要对β-葡萄糖苷酶在改善果汁香气方面的有用性进行关键评估。
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