Changes of volatile compounds of noni juice during the traditional process of fermentation/aging was studied by means of HS-SPME and GC-MS. Major acids, octanoic and hexanoic, diminished their concentration; while esters of ethanol, 1-butanol and 1-hexanol, with their flavour fruity notes, increased. The concentration of esters of methanol and 3-methyl-3-buten-1-ol decreased during the fermentation/aging process, whereas major alcohols of noni juice, 1-hexanol and 1-octanol, increased their concentration during the process. During the 60 days of the process the volatile composition of the noni juice had reached stability. These chemical changes justify that fermented juice possesses a flavour less pungent than fresh juice due to an important decrease in the hexanoic and octanoic contents, as well as a greater fruity note due to the increment in ester concentrations.
Identification of essential oil components by gas chromatography/quadrupole mass spectroscopy
. Allured Publishing Co., Carol Stream, IL, 455 pages.
Adams R.P., '', in Identification of essential oil components by gas chromatography/quadrupole mass spectroscopy, (2001) -.
Adams R.P.Identification of essential oil components by gas chromatography/quadrupole mass spectroscopy2001)| false
Perfume and flavor chemicals
. Vol. 1, Det Hoffensbergske Etablissement, Copenhagen.
Arctander S., '', in Perfume and flavor chemicals. Vol. 1, (1969) -.
Arctander S.Perfume and flavor chemicals. Vol. 11969)| false
Chan-Blanco, Y., Vaillant, F., Perez, A.M., Reynes, M., Brillout, J.-M. & Brat, P.
(2006): The noni fruit (
L.): A review of agricultural research, nutritional and therapeutic properties.
J. Fd Comp. Anal.
Brat P., 'The noni fruit (Morinda citrifolia L.): A review of agricultural research, nutritional and therapeutic properties' (2006) 19J. Fd Comp. Anal.: 645-654.
Brat P.The noni fruit (Morinda citrifolia L.): A review of agricultural research, nutritional and therapeutic propertiesJ. Fd Comp. Anal.200619645654)| false
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2021 Volume 50
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