Changes in volatile compounds during the fermentation/aging of noni fruit ( Morinda citrifolia L.) by the ancient traditional process

Pino, J. and Márquez, E. and Castro, D. (2010) Changes in volatile compounds during the fermentation/aging of noni fruit ( Morinda citrifolia L.) by the ancient traditional process. Acta Alimentaria, 39 (3). pp. 337-342. ISSN 0139-3006

Text aalim.39.2010.3.10.pdf Restricted to Repository staff only until 30 September 2030. Download (447kB)

Abstract

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.

Actions (login required)

Edit Item