Indrati N.Phonsatta N.Poungsombat P.Khoomrung S.Panya A.Sumpavapol P.Mahidol University2025-03-112025-03-112025-06-30Food Chemistry Vol.478 (2025)03088146https://repository.li.mahidol.ac.th/handle/20.500.14594/106642Southern 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.ChemistryAgricultural and Biological SciencesArticleSCOPUS10.1016/j.foodchem.2025.1436632-s2.0-8521950125018737072