Lipid composition and flavor changes in irradiated mango (Var. Alphonso)
Creators
- 1. Bhabha Atomic Research Centre, Bombay (India)
Description
Changes were studied in fatty acid composition of the pulp, aroma and flavor of gamma irradiated (0.25kGy) and control mature green Alphonso mangoes during ripening at 25-30 degrees C. Ripening of both control and irradiated mangoes was accompanied by changes in glycerides as well as fatty acids. Oleic acid of pulp oil of irradiated mangoes decreased appreciably during ripening as compared with controls. Linoleic acid of pulp oil of unirradiated fruits decreased markedly on the 6th day of storage. With irradiated fruits linoleic acid remained unaffected up to the 12th day of storage. Linoleic acid content of pulp oil of irradiated fruit increased much more than that of unirradiated fruit during ripening. Gas chromatographic profiles of volatiles of control and irradiated mangoes showed no difference
Additional details
Publishing Information
- Journal Title
- Journal of Food Science
- Journal Volume
- 55
- Journal Issue
- 6
- Journal Page Range
- p. 1579-1580
- ISSN
- 0022-1147
INIS
- Country of Publication
- United States
- Country of Input or Organization
- International Atomic Energy Agency (IAEA)
- INIS RN
- 45085573
- Subject category
- S60: APPLIED LIFE SCIENCES;
- Descriptors DEI
- FLAVOR; GAS CHROMATOGRAPHY; IRRADIATION; LINOLEIC ACID; LIPIDS; MANGOES; OILS; OLEIC ACID; RIPENING; SLURRIES; STORAGE LIFE; VOLATILITY
- Descriptors DEC
- CARBOXYLIC ACIDS; CHROMATOGRAPHY; DISPERSIONS; FOOD; FRUITS; MIXTURES; MONOCARBOXYLIC ACIDS; ORGANIC ACIDS; ORGANIC COMPOUNDS; ORGANOLEPTIC PROPERTIES; OTHER ORGANIC COMPOUNDS; SEPARATION PROCESSES; SUSPENSIONS
Optional Information
- Notes
- ARN: US9156487