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Abstract: Free aroma compounds from eight varieties of apricots (Prunus armeniaca) were discriminated by an electronic nose using principal component analysis (PCA). In a second step, aroma compounds were obtained by liquid–liquid extraction (LLE) and solid phase microextraction (SPME), and identified by gas chromatography–mass spectroscopy (GC–MS). Aroma compounds concentrations were statistically analyzed by PCA and factorial discriminate analysis (FDA). An array was obtained with eight aroma compounds in SPME (hexanol, limonene, 2-hexenal, 6-metil-5-hepten-2-one, linalool, 3,7-dimetil-1,6-octadiene, β-ionone, γ-decalactone), and with five aroma compounds in LLE (limonene, linalool, 1,3-dimethylcyclohexanol, cyclohexylisotiocianate, β-ionone). These aroma compounds served to recognize and classify all the analyzed varieties. [Copyright &y& Elsevier]

Abstract: Many phenolic compounds influence the organoleptic quality of fruits and provide health benefits to consumers due to their antioxidant capacity. Since ‘Ataulfo’ mango has the highest phenolic content among other mango cultivars, the aim of this research was to investigate how the ripening stage affects their total phenolic content and antioxidant activity. Quality parameters, phenolic content and the antioxidant potential measured by DPPH and FRAP, of mango fruits of four ripening stages (RS) were determined. RS1, representing mango with yellow surface area of 0–10%; RS2, 11–40%; RS3, 41–70% and RS4, 71–100% yellow color. The quality parameters were significantly different (P ≤0.05) in fruits of different RS, except for firmness and pulp color that were similar in fruits from RS3 and RS4. Mango fruits from RS2 and RS3 accumulated the highest phenol content (174mg EAG/100g FW) and antioxidant capacity measured by DPPH (93% inhibition). In general, the antioxidant capacity in fruit from the four stages measured by DPPH and FRAP was similar (8.2μMET/g). In conclusion, RS influences phenolic and flavonoid contents of ‘Ataulfo’ mango fruit, which was related with the antioxidant capacity of this fruit. [Copyright &y& Elsevier]