Effects of binchotan assisted drying on color and aroma components of preserved mango with original flavor

【Objective】 To study the effects of binchotan-assisted drying on color and aroma components of preserved mango，and explore a new drying technology without sulfur or with low sulfur which could effectively maintain the flavor and color of preserved fruit and delay browning during storage， so as to improve the quality of preserved fruit with original flavor and provide technique support for preserved fruits production.【Method】 Yumang， a variety of mango was dried by the binchotan-assisted intermittent softening and temperature-changing drying process， five groups were set as follow： control group（dried without binchotan）and experimental groups dried with 200，400，600 and 800 g binchotan，respectively. The effects of this binchotan-assisted drying process on drying time and the color of mango were analyzed， and the changes in volatile components of mango were measured by gas chromatography-ion mobility spectrometry（GC-IMS）. 【Result】Compared with blank control，the drying time was shortened by 28.57%， and no significant difference in color of mango occurred while dried with 200 g to 800 g binchotan（P>0.05， the same below）. After 7 d of accelerated storage at 37 ℃， the values of brightness（L^* value），redness（a^* value），yellowness（b^* value）and color saturation（C value）of mango slices in all groups and fresh fruits were not significantly different， after 14 d of storage at 37 ℃， mango samples dried with 200 and 400 g of binchotan began to show browning， the color of mango samples dried with 600 and 800 g of binchotan had no significant change within 14 d of the accelerated storage， and the volatile components were highly similar to that of fresh mango. Compared with fresh mango， the proportion of ketones in mango samples dried with 600 and 800 g of binchotan decreased by 13.30% and 11.08% respectively， the proportion of alcohols increased by 5.00% and 2.78%， esters decreased by 6.67% and 11.11%， aldehydes increased by 3.33% and decreased by 5.56%， respectively；the retention rates of original volatile components were 41.67% and 75.00% respectively. Five new components， butane-2-one， 2-hexenol， （E）-2-hexenal， 2-methylpyrazine and phenol， were generated， and the addition rate of components was 41.67% in mango samples dried with 600 g of binchotan；and nine new components， furanone， butane-2-one， 1-octene-3-alcohol， 2-hexenol， （E）-2-hexenal， α-pinene， 1,8-cineole， 2-methylpyrazine， phenol were generated， and the addition rate of components was 75.00% after drying with 800 g of binchotan.【Conclusion】 In views of cost and quality， when the amount of binchotan is 600-800 g， the drying efficacy of binchotan-assisted intermittent softening and temperature-changing drying process is superior， which can retain the original fruit flavor and color of mango to a greater extent and enrich the aroma substance composition of preserved mango.