Volatile compounds in noni (Morinda citrifolia L.) at two ripening stages

Food Science and Technology (Campinas)

Jorge Antonio Pino²  Eliosbel Márquez¹  Clara Elizabeth Quijano¹  Déborah Castro¹ 

[1] ,Instituto de Investigaciones para la Industria Alimenticia,Cuba

关键词: noni;    Morinda citrifolia;    Rubiaceae;    volatile compounds;    HS-SPME;    GC-MS;    noni;    Morinda citrifolia;    Rubiaceae;    compuestos volátiles;    HS-SPME;    GC-MS;   

DOI  :  10.1590/S0101-20612010000100028

来源: SciELO

【 摘 要 】

The volatile components of noni at two ripening stages were isolated by headspace solid-phase microextraction using 65 µm Polydimethylsiloxane-Divinylbenzene (PDMS/DVB) fibers and analyzed using GC/MS. Both maturation stages had several compounds in common. Ninety-six compounds were identified, from which octanoic acid ( 70% of total extract) and hexanoic acid ( 8% of total extract) were found to be the major constituents. Due to noni maturation, octanoic acid, decanoic acid and 2E-nonenal decreased their concentrations, while some esters (methyl hexanoate, methyl octanoate, ethyl octanoate and methyl 4E-decenoate), which their fruity odor notes, increased their contents. Two unsaturated esters, reported for the first time in this fruit, 3-methyl-3-buten-1-yl hexanoate and 3-methyl-3-buten-1-yl octanoate, significantly decreased their concentration in the ripe to over-ripe fruits.

【 授权许可】

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