Study of aqueous phase composition obtained from mango juice concentration

Abstract

This work aims to study the volatile compositions present in the aromatic fractions of the water phase obtained from mango (Tommy Atkins) juice concentration using evaporation under vacuum. One of the great problems in the juice industries is the loss of volatile, responsible for conferring the characteristic aroma of the fruit, during the concentration. In this process the water evaporation carries the volatiles, compromising its sensorial characteristics, mainly with regard to the flavor (taste + odor). In order to prevent these losses, the industries appeal the recovery processes, generally the employed process are the distillation. Specifically in the concentration of the mango juice, the water phase that carries the volatiles, called also hydro-alcoholic, basically presents water and volatile compounds that takes the formation of only one phase. The study of the volatile composition in the this phase, using mass spectrometry with eletrospray ionization (ESI) it will go to enable, using modeling, the behavior study of these compounds separation when distillation processes will be used in the recovery. The data obtained in this work is part of the Thematic Project, FAPESP Process 05/53095-2, and will be later studied for the other research group’s constituent of the respective project.