Abstract：
Mango, a valued commercial fruit in India is popular mostly because of its attractive flavour. Glycosidically bound volatiles (GBV), an underrepresented warehouse of aroma, remain completely unexplored in Indian mangoes. In this study, GBV were profiled in pulps and peels of 10 Indian mango cultivars, leading to detection of 66 GBV which were dominated by monoterpenoids and phenolics. Peels were quantitatively and qualitatively richer in GBV than pulps. Hierarchical clustering and principal component analysis indicated higher contribution of peel GBV to the distinctness of cultivars. Linalool, geraniol, and eugenol were the significant contributors based on the odour units. Direct β-glucosidase treatment to the juice resulted in the release of lesser number of volatiles than those released from the purified GBV extracts. Apart from providing a comprehensive catalogue of GBV in mangoes, our data suggests the need of critical assessment of the usefulness of β-glucosidases in aroma improvement of fruit juices.
摘要：
芒果,在印度，一种有价值的商业水果很受欢迎，主要是因为它有吸引力的味道。糖苷结合挥发物（GBV），一个代表性不足的香气仓库，在印度芒果中仍然完全未被探索。在这项研究中,GBV在10个印度芒果品种的纸浆和果皮中进行了分析，导致检测到66GBV，其中以单萜和酚类为主。果皮在数量和质量上都比纸浆富含GBV。分层聚类和主成分分析表明，果皮GBV对品种独特性的贡献更大。芳樟醇,香叶醇,和丁香酚是基于气味单位的重要贡献者。与从纯化的GBV提取物中释放的挥发物相比，直接对果汁进行β-葡糖苷酶处理会导致释放更少的挥发物。除了提供芒果GBV的综合目录外，我们的数据表明，需要对β-葡萄糖苷酶在改善果汁香气中的作用进行严格评估。
