Fig 1.
Determination of the ripening stage of Thai mango fruits by specific gravity (a) and Box plots diagram of specific gravity of different mango varieties (b) and two decay relationship of specific gravity and fruit firmness (c).
Table 1.
Physicochemical properties of over-ripe mango flesh and their sugar compositions.
Fig 2.
Intensity heat-mapping of the volatile compounds from solid-phase micro extraction of Thai mango purée (a) and the dendrogram of their aroma characteristics as described in Boonbumrung et al. [59]; Alvarez et al. [46] and Maldonado-Celis et al. [6] (b); ‘sam-pee’(SP) ‘maha-chanok’ (MH) and ‘keaw’ (K), following by H indicates sample subjected to thermal processing at 85°C for 15 minutes and NH indicates non-heat treatment.
Table 2.
Attributes and references used in evaluating in mango purée aromatic profile.
Table 3.
Descriptive sensory analysis of Thai mango purée.
Fig 3.
Chromatograms of free volatiles analysed from purée; ‘sam-pee’(SP) subjected to heat treatment (a) and non-heat treatments (b).
Fig 4.
PCA biplot illustrating the relationships of the volatile descriptors and the volatile components (a) and the circular ideal point model on PREFMAP of OAVs of the volatiles from mango purée; ‘sam-pee’(SP) ‘maha-chanok’ (MH) and ‘keaw’ (K), following by H indicates sample subjected to thermal processing at 85°C for 15 minutes and NH indicates non-heat treatment.
Table 4.
Chemical compositions of the extracted free volatiles of non-heated and heated mango purée prepared from over-ripe mango fruits.