Comparing the Effects of High Hydrostatic Pressure and Thermal Processing on Blanched and Unblanched Mango (Mangifera indica L.) Nectar: Using Headspace Fingerprinting as an Untargeted Approach

摘要

The effects of high hydrostatic pressure and thermalprocessing on blanched and unblanched mango nectar wereaddressed by headspace GC-MS fingerprinting as anuntargeted approach. Comparison between high hydrostaticpressure and thermal processing was performed based on theprinciple of equivalence. A considerable number of volatileswith higher concentrations were observed in unblanched mangonectar compared to blanched mango nectar. Both for highhydrostatic pressure and thermal processing, changes of mangonectar volatiles (composition and concentration) becamemore pronounced upon increasing processing intensity. However,based on a fair comparison, different process-inducedchemical changes were detected for high hydrostatic pressureand thermal processing. For unblanched mango nectar, thermalprocessing seems to favor the formation of sulfurcontainingcompounds (dimethyl sulfide), whereas high hydrostaticpressure seems to enhance the oxidation of free fattyacids, leading to increased concentration of aldehyde andalcohol volatile compounds (1-penten-3-ol, (Z)-2-penten-1-ol,and (E)-2-pentenal) in mango nectar. For blanched mango nectar, less significant differences were found between highhydrostatic pressure and thermal processing. This work demonstratesthat different processing steps, for example blanching,high hydrostatic pressure, and thermal processing, have influenceon the volatile profiles of the processed products.