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    Please use this identifier to cite or link to this item: http://ir.cnu.edu.tw/handle/310902800/24671

    標題: Aroma-active Volatiles in Fermented Noni (Morinda citrifolia) Juice
    作者: Shih-Guei Fu
    貢獻者: 生活應用與保健系
    日期: 2009-06-06
    上傳時間: 2011-10-28 09:54:36 (UTC+8)
    摘要: The fermented noni (Morinda citrifolia) is popular for various conjectural nutritional and health benefits. After harvested, noni fruits were put in a fermentation reactor and kept in room temperature for three months, and then, filtrated noni juice was analyzed. Volatile compounds were isolated from fermented noni juice by Liquid-liquid extraction (LLE) and solid (GC-O), and aroma extract dilution analysis (AEDA). Total ion chromatogram of LLE and SPME extracts were different with respect to levels and types of volatiles presents; however, both extracts had distinct similar qualities. A total of 43 compounds were detected by GC-mass spectrometry, the major flavor components were 2,3-butanediol, butyric acid, isovaleric acid, caporic acid, acetic acid, benzyl alcohol, phenyl ethyl alcohol, octanoic acid, decanoic acid, and phenylacetic acid. Thirty-two aroma-active compounds were detected by GC-O and AEDA with flavor dilution (FD) factors between 3 and 729. Among those odorants identified, butyric acid (sweat), 2,3-butanediol (onion) and isovaleric acid (rancid/sweat) had the highest FD factors, and followed by ethyl acetate (passion fruit), acetic acid (sour), caporic acid (sweat), phenyl alcohol (flower), propanoic acid (rancid), methional (cooked potato), and phenyl ethyl alcohol (rose/spice).
    關聯: 美國食品科學年會 (Institute of Food Technologists Annual Meeting),起迄日:2009/6/6~2009/6/9,地點:Anaheim, CA
    Appears in Collections:[生活應用與保健系] 會議論文

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