Volatile compounds in noni (Morinda citrifolia L.) at two ripening stages

• Autor(a) principal: Pino,Jorge Antonio
• Data de Publicação: 2010
• Outros Autores: Márquez,Eliosbel, Quijano,Clara Elizabeth, Castro,Déborah
• Tipo de documento: Artigo
• Idioma: eng
• Título da fonte: Food Science and Technology (Campinas)
• Texto Completo: http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612010000100028
• topic: noni; Morinda citrifolia; Rubiaceae; volatile compounds; HS-SPME; GC-MS

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 (<img border=0 width=32 height=32 src="../../../../../../img/revistas/cta/v30n1/a28cod.gif" align=top> 70% of total extract) and hexanoic acid (<img border=0 width=32 height=32 src="../../../../../../img/revistas/cta/v30n1/a28cod.gif" align=top> 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.