Aroma changes in mango juice during processing and storage

Mango juice was analysed after bottling and during storage for 2 and 4 months, in order to follow the changes in aroma constitutents which have an adverse influence on the juice quality. Heat processing at 85°C/10 min caused the reduction of all volatile fractions due to evaporation and, in addition, the formation of acetyl furan, 5-methyl furfural, β-terpineol, terpinen-4-ol and butyl-3-hydroxy butanoate, which were not found in fresh juice. These compounds were attributable to degradation reactions and especially to ascorbic acid. Storage of bottled mango juice at room temperature resulted in the appearance of ethyl fatty acids and seline-11-ene-4-ol, in addition to a decrease in hydrocarbons and oxygenated components; these very important factors affected the flavour of mango juice. According to these findings, the furan derivatives, α- and β-terpineol, terpinen-4-ol and ethyl fatty acids, are detrimental factors resulting from heat-processing and storage of bottled mango juice.