Description
Sun‑drying mango slices reduces moisture to below 10 % while increasing acidity and producing the characteristic sour flavor of amchur.
Technical
During low‑temperature sun‑drying, enzymatic oxidation of ascorbic acid and polyphenols generates organic acids that lower pH to 3.5–4.0. The limited Maillard reaction at <60 °C allows enzymatic browning to dominate, producing a light brown hue while preserving the mango aroma. The process also concentrates sugars, which are partially oxidized to aldehydes, contributing to the sweet‑sour profile.
Science
Primary Reaction
Enzymatic oxidation of ascorbic acid and polyphenols leading to acidification and browning
Sensory Profile
Aroma ()
fragrantsweetsourmango-likedryearthycitrusyfloraltropicalwarm