Investigation of southern Thailand sweet pickled mango metabolic profiles related to deterioration
Issued Date
2025-06-30
Resource Type
ISSN
03088146
eISSN
18737072
Scopus ID
2-s2.0-85219501250
Journal Title
Food Chemistry
Volume
478
Rights Holder(s)
SCOPUS
Bibliographic Citation
Food Chemistry Vol.478 (2025)
Suggested Citation
Indrati N., Phonsatta N., Poungsombat P., Khoomrung S., Panya A., Sumpavapol P. Investigation of southern Thailand sweet pickled mango metabolic profiles related to deterioration. Food Chemistry Vol.478 (2025). doi:10.1016/j.foodchem.2025.143663 Retrieved from: https://repository.li.mahidol.ac.th/handle/20.500.14594/106642
Title
Investigation of southern Thailand sweet pickled mango metabolic profiles related to deterioration
Corresponding Author(s)
Other Contributor(s)
Abstract
Southern Thailand sweet pickled mango (MBC) is a famous delicacy and economically important for the local communities. This study aimed to elucidate important metabolites related to MBC deterioration at 4 °C (STR4) and 30 °C (STR30). The results show that deterioration of MBCs was linked to increased levels of ethyl acetate, isopropyl alcohol, trans-β-ocimene, isopentyl acetate, 2-phenethyl acetate, glucose, and fructose, along with a decrease in sucrose. Moreover, isopentyl acetate, ethyl acetate, and 2-phenethyl acetate were significantly higher in STR4 compared to STR30 with log 2[fold change (FC)] 3.2, 2.0, and 1.0, respectively. Meanwhile, STR4 had a lower sucrose level (log [FC] -1.4) than STR30. It was postulated that a longer storage time of STR4 than STR30 affects sucrose hydrolysis. Due to the abundance of volatile metabolites in deteriorated MBC, applying odor/flavor absorber film on MBC packaging might help prolong its shelf life.