Food Science and Technology (Campinas)
Print version ISSN 0101-2061
SOUSA, Adriana et al. Evaluation of noni (Morinda citrifolia) volatile profile by dynamic headspace and gas chromatography-mass spectrometry. Ciênc. Tecnol. Aliment. [online]. 2010, vol.30, n.3, pp. 641-644. ISSN 0101-2061. http://dx.doi.org/10.1590/S0101-20612010000300011.
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%).
Keywords : noni; volatile compounds; GC-MS; aroma; flavor.