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

被引：4

作者：

Sousa, Adriana ^{[1
]}

Souza Neto, Manoel Alves ^{[1
]}

Garruti, Deborah dos Santos ^{[1
]}

Sousa, Joao ^{[1
]}

de Brito, Edy Sousa ^{[1
]}

机构：

[1] Embrapa Agroind Trop, Tecnol Alimentos, BR-60511110 Fortaleza, Ceara, Brazil

来源：

CIENCIA E TECNOLOGIA DE ALIMENTOS | 2010年 / 30卷 / 03期

关键词：

noni; volatile compounds; GC-MS; aroma; flavor; CHEMICAL-CONSTITUENTS; FRUITS; COMPONENTS; GLYCOSIDES; JUICE;

D O I：

10.1590/S0101-20612010000300011

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

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%).

引用

页码：641 / 644

页数：4

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