Investigation of microwave, irradiation, low-temperature plasma on flavor changes of mango powder

To explore changes in volatile compounds of freeze-dried mango powder following various physical field treatments (microwave, irradiation, low-temperature plasma), electronic nose, HS-GC-IMS, and HS-SPME-GC–MS were employed for flavor compound characterization. GC-IMS and GC–MS identified 42 and 97 flavor compounds, respectively, with beta-Damascenone, (E)-2-Octenal, Nonanal, α-Pinene, Ionone, (1 S )-(−)-alpha-Pinene, (E,E)-2,6-Nonadienal, (E)-2-Nonenal, and (−)-Isocaryophyllene were the primary flavor constituent in mango powder. Various physical field treatments disrupted mango powder's cell structure, augmenting surface roughness, diminishing particle size, and affecting volatile compound release. Subsequent flavor analysis distinctly differentiated overall flavor among mango powders post different pretreatments, with microwave and irradiation treatments resembling untreated samples but exhibiting heightened floral and fruity notes, low-temperature plasma treatment intensified mango flavor and enriched aroma. In summary, physical treatments emerge as efficacious means to enhance freeze-dried mango powder's flavor quality.