Identification of the influential odorants for the unpleasant rancid smell of ripe noni fruit (Morinda citrifolia). (30th January 2022)

• Record Type: Journal Article
• Authors: Zhao, Huiyan; Ren, Luting; Shen, Ru; Guo, Shuntang; Peng, Xingyun
• Is Part Of: International journal of food science & technology. Volume 57:Number 4(2022)
• Page Start: 2277
• Page End: 2284
• Publication Date: 2022-01-30
• Subjects: Noni fruit -- rancid smell -- ripening process -- volatile compounds; Food industry and trade -- Periodicals; 664
• DOI: 10.1111/ijfs.15578
• Languages: English
• ISSNs: 0950-5423

Abstract

Summary: In this study, the volatile changes of noni fruit in various ripening stages were analysed using gas chromatography–mass spectrometry. Eleven of the 35 identified volatiles were found odour‐active through gas chromatography–olfactometry. Based on the aroma extract dilution analysis, hexanoic acid, octanoic acid and their methyl esters were considered as the key odorants for the smell of noni fruit. Results also indicated that the sensory perception of the rancid smell was resulted from the antagonistic effects of the key acid and methyl ester odorants. This study may facilitate the improvement of the acceptability of noni processed foods in the future. Abstract : The pleasantness of noni fruit smell is primarily determined by the overall contribution of two fatty acids and their methyl esters.