Evaluation of noni (Morinda citrifolia) volatile profile by dynamic headspace and gas chromatography-mass spectrometry

Food Science and Technology (Campinas)

Adriana Sousa¹  Manoel Alves Souza Neto¹  Deborah Dos Santos Garruti¹  João Sousa¹  Edy Sousa De Brito¹ 

[1] ,Embrapa Agroindústria TropicalFortaleza CE ,Brasil

关键词: noni;    volatile compounds;    GC-MS;    aroma;    flavor;    noni;    compostos voláteis;    CG-EM;    aroma;    sabor;   

DOI  :  10.1590/S0101-20612010000300011

来源: SciELO

【 摘 要 】

Noni is a fruit that has interested the scientific community due to its medicinal and functional activities. Different products that contain noni are already in the market, but their consumption could be impaired by their distinctive unpleasant aroma and flavor. The aim of this work was to evaluate the noni pulp volatile profile by dynamic headspace and gas chromatography-mass spectrometry. Thirty seven volatile compounds were detected, mainly alcohols (63.3%), esters (26.9%), cetones (7.4%), and acids (1.2%).

【 授权许可】

CC BY   
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