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Food Science and Technology

Print version ISSN 0101-2061

Abstract

PINO, Jorge Antonio; MARQUEZ, Eliosbel; QUIJANO, Clara Elizabeth  and  CASTRO, Déborah. Compostos voláteis em noni (Morinda citrifolia L.) em dois estágios de maturação. Ciênc. Tecnol. Aliment. [online]. 2010, vol.30, n.1, pp.183-187. ISSN 0101-2061.  http://dx.doi.org/10.1590/S0101-20612010000100028.

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.

Keywords : noni; Morinda citrifolia; Rubiaceae; volatile compounds; HS-SPME; GC-MS.

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