Food Science and Technology

OBISANYA, M . O . , A I N A , J.O. & O G U N T I M E I N , G.B. 1987. Production of wine from mango (MugniJera indica L.) using Saccharomyces and Schizosaccharomyces species isolated from palm wine. Journal of' Applied Bacteriology 63, 191-196.

Mango is a popular and highly produced fruit in India. Wine from two mango cultivars Banginapalli and Totapuri was prepared and the mode of higher alcohols synthesis during wine fermentation was evaluated. Mangoes were peeled off and juice was extracted immediately after crushing (control) and also after 10 h of pectinase treatment. The recovered juice was allowed to ferment at 15 and 20C. During fermentation, higher alcohols and sugars were measured. Contents of all the higher alcohols analyzed increased during fermentation. More volatiles were observed in wine produced from Totapuri cultivar (358 Ϯ 12.7 mg/L) than wine from Banginapalli cultivar (340 Ϯ 10.5 mg/L). Pectinase treatment increased the synthesis of iso-amylalcohol, 2-phenyl ethanol, n-propanol, n-butanol and methanol during fermentation. Sensory evaluation scores of wine correlated to the sum of higher alcohols. The results of the present study suggest that the pectinase treatment increases the mango juice yield and results in better wine sensory quality.

The requirements for analytical tools are changing due to the global production chain, the increasing cases of adulteration, and the growing trend towards consumption of plant-based food products worldwide. The assessment of bioactivity of natural foods is currently not a quality criterion, and a paradigm shift is postulated. A non-targeted effect-directed profiling by high-performance thin-layer chromatography hyphenated with five different effect-directed assays was developed exemplarily for the puree and juice products of mango Mangifera indica L. (Anacardiaceae) and pineapple Ananas comosus (L.) Merr. (Bromeliaceae). Several bioactive compounds were detected in each sample. The additional bioactivity information obtained through effect-directed profiles improves, expands and modernizes product control. Non-target effect-directed profiling adds a new perspective to previous target analysis results that can be used not only to ensure health claims based on bioactive compounds, but...