Identification of Physical, Chemical Properties and Flavor Profile of Spondias dulcis in Three Maturity Stages

Abstract

Ambarella (Spondias dulcis) is an underrated tropical tree bearing fruits. Scientific research prove that the fruit contain significant health benefits and nutrients. In the present study, the evolution of some physical and chemical properties has been investigated in three different maturity stages and the distinctive flavor profile of the fruit. The pH, titratable acidity, total soluble solids and fructose content in the fruit increased with maturity while vitamin c and total polyphenolic content expressed a decline with maturation. The vitamin c content in the fruit ranged between 21.31 ppm to 23.79 ppm. Total polyphenolic content was at the lowest value in the second stage of maturity. The highest total polyphenolic content was observed as 81.25 mg/GAE/100g in the unripen fruit. The highest fructose content was observed in the fully ripen fruit expressed as 527.89 ppm. The most common flavor compounds identified in the fruit were limonene, α-pinene, beta pinene and hexanal while many other minor constituents such as alcohols and esters were identified in maturity stages.