Investigating the aroma transition during rapid mango ripening driven by dynamic catabolism of fatty acids
文献类型： 外文期刊
作者： Wang, Yuanping 1 ; Zhou, Zhenjiang 1 ; Liu, Yonghao 1 ; Pang, Rongli 1 ; Zhao, Xi 1 ; Chen, Qi 3 ; Guo, Linlin 2 ; Lu, Baiyi 1 ;
作者机构： 1.Zhejiang Univ, Coll Biosyst Engn & Food Sci, Minist Agr & Rural Affairs, Key Lab Qual Evaluat & Hlth Benefit Agroprod,Key L, Hangzhou 310058, Peoples R China
2.Chinese Acad Agr Sci, Zhengzhou Fruit Res Inst, Zhengzhou 450009, Peoples R China
3.Zhejiang Gongshang Univ, Hangzhou Coll Commerce, Hangzhou 311599, Peoples R China
关键词： Mango; Rapid ripening; Aroma transformation; Fatty acids; Off-flavor
期刊名称：FOOD CHEMISTRY （ 影响因子：9.8； 五年影响因子：9.7 ）
ISSN： 0308-8146
年卷期： 2025 年 491 卷
页码：
收录情况： SCI
摘要： This study investigated the formation and transformation of key mango aroma during rapid ripening. Physicochemical analysis and volatilomics results showed that (1) a total of 151 volatile compounds were identified across three ripening stages (immature, ripe, and overripe). Among these, 23 volatiles, including (E,Z)-2,6-nonadienal and geraniol (odor activity value >1), were identified as the dominant aroma compounds. (2) (E)-2-hexenal (green odor) and (E)-2-nonenal (waxy odor) were key discriminative volatiles for immature and overripe mangoes, respectively (VIP > 6). (3) Volatile divergence across stages was primarily driven by linolenic acid and linoleic acid catabolism. During ripening, C-6 aldehydes derived from linolenic acid metabolism, such as (E,Z)-2,6-nonadienal, conferred the characteristic mango aroma. During overripeness, linolenic acid metabolism was weakened, and linoleic acid decomposition increased by 48 %, resulting in the production of off-flavor compounds, including (E)-2-nonenal and (Z)-4-heptenal. These findings provide new insights for modern industrial mango processing, facilitating enhanced product quality.
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