Aroma-active Volatiles in Fermented Noni (Morinda citrifolia) Juice

Chia Nan University of Pharmacy & Science Institutional Repository > 智慧生活學院 > 生活保健科技系 > 會議論文 > Item 310902800/24671

jsp.display-item.identifier=請使用永久網址來引用或連結此文件: https://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
显示于类别:	[生活保健科技系] 會議論文

文件中的档案:

没有与此文件相关的档案.

在CNU IR中所有的数据项都受到原著作权保护.

TAIR相关文章

数据加载中.....