US EPA

1118656 

Journal Article 

CHANGES IN VOLATILE COMPOUNDS DURING THE FERMENTATION/AGING OF NONI FRUIT (MORINDA CITRIFOLIA L.) BY THE ANCIENT TRADITIONAL PROCESS 

Pino, JA; Marquez, E; Castro, D 

2010 

Yes 

Acta Alimentaria
ISSN: 0139-3006
EISSN: 1588-2535 

Akademiai Kiado Rt. 

39 

3 

337-342 

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. 

Morinda citrifolia; noni juice; fermentation; aging; volatiles