LAUSR

Mangoes are usually peeled, but this is labor intensive and may not always improve the quality of the puree. Puree was made from peeled and unpeeled mangoes, and held for 5 min or 1 h 45 min. The puree was analyzed for volatiles, viscosity, total phenolics, color, pH, total soluble solids (TSS) and sensory. Puree without peel showed higher levels of most lipoxygenase-derived volatiles but lower levels of both desirable and undesirable terpene hydrocarbons. Increasing holding time increased most lipoxygenase-generated volatiles and methyl esters, but had no effect on ethyl esters or terpenes. Puree made without peel had lower viscosity and total phenolics, higher pH and lower TSS while color showed no significant difference. Holding time had no effect on the total phenolics but affected viscosity. The puree made without peel was more preferred in flavor, aroma, texture, color and overall liking and was considered to be fresher with less off flavor.© 2016 Wiley Periodicals, Inc. Practical Applications Peeling of mangoes during processing is a common practice but skipping this step is cost effective and increases the level of total phenolics and viscosity. The presence of peel also causes a less desirable color, flavor and aroma of the final product. Conversely, leaving the peel on the mangoes produces higher phenolics and viscosity. In addition, holding time before thermal treatment is essential because it affects the volatile profile and the viscosity of the puree.