'''The primary objective of this review was to compile experimental information and relevant literature to help researches working in the area of pinene removal, an off flavor, form mango juice.'''
'''Associated objectives were:'''
* To map the biological pathway of pinene synthesis in mango from the basic element available to cell such as carbohydrate or proteins.
* To find out methods from literature which can help in cutting down the synthesis of pinene in mango (or other fruits). The challenge was to ascertain physical parameters that can effect affect pinene synthesis in fruits such as temperature, pH, humidity, oxygen concentration and stage of ripening. These parameters can then be taken care of during farming, storage, fruit processing and juice production stages to avoid pinene production in mango. Playing with physical conditions mentioned above are far more cost effective and time saving than the usage of more complex and costly methods such as usage of recombinant DNA technology and genetic engineering, which may not always prove successful. * To provide literature uncovering methods of pinene isolation from magno mango and other fruits.
* To provide other important supporting information such as chemical synthesis methods of pinene, isomers of pinene, chemical and physical properties of pinene that could be helpful from researcher's point of view.
* To give IP activity in the area of pinene which may involve methods patented to synthesize pinene in labs, usage of pinene to synthesize other important compounds etc.
* Finally, based on our extensive analysis we proposed a way which can turn out to be a cost effective measure to curb pinene production in mango.
==Conclusion==
Pinene, a monoterpene is known to exist as an off flavor in mango juice. Pinene exists in two structural isomers in nature, α-pinene and β-pinene. Biologically, synthesis of pinene can be summarized in two steps. In step one, acetyl CoA results in formation of dimethylallyl pyrophosphate (DMAPP) and isopentenyl pyrophosphate (IPP) via HMG CoA reductase pathway. Further, DMAPP and IPP combines to form Geranyl pyrophosphate (GPP). In step two, GPP undegoes cyclization to give pinene. Pinene cyclase I and II are the two enzymes responsible for conversion of GPP to (+)-a-pinene and (-)-a-pinene, (-) β- pinene, respectively. Production of pinene was found to be increased in mangoes as the ripen during fruit maturation. Change in temperature from 8 deg C to 12 deg C was shown to have no significant impact on pinene production in mangoes. On the other hand, aroma intensity of pinene was found to be more in unheated samples than heated samples. From these studies it can be hypothesized that to curtail the formation of pinene, an off flavor in mango juice, it is important to consider the ripening stage of fruit. Since, there was no significant change in pinene concentration with increase in tempearturetemperature, heat treatment can prove helpful in decreasing the aroma intensity of pinene in mango juice. The review has further covered isolation and analysis of pinene by GC/MS and GC-O lab techniques, from mango and grape fruits sufficiently. A comprehensive information table on various important chemical and physical properties of pinene has been presented. The IP activity in the field of pinene synthesis and application of pinene for synthesis of several other compounds have also been summarized towards the end.
==References==