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Molecules

Title:		"Changes in Phenols, Polysaccharides and Volatile Profiles of Noni (Morinda citrifolia L.) Juice during Fermentation"
Author(s):		Wang Z; Dou R; Yang R; Cai K; Li C; Li W;
Address:		"Key Laboratory of Food Nutrition and Functional Food of Hainan Province, College of Food Science and Engineering, Hainan University, Haikou 570228, China. College of Food Science, South China Agricultural University, Guangzhou 510642, China"
Journal Title:		Molecules
Year:		2021
Volume:		20210429
Issue:		9
Page Number:		-
DOI:		10.3390/molecules26092604
ISSN/ISBN:		1420-3049 (Electronic) 1420-3049 (Linking)
Abstract:		"The change in phenols, polysaccharides and volatile profiles of noni juice from laboratory- and factory-scale fermentation was analyzed during a 63-day fermentation process. The phenol and polysaccharide contents and aroma characteristics clearly changed according to fermentation scale and time conditions. The flavonoid content in noni juice gradually increased with fermentation. Seventy-three volatile compounds were identified by solid-phase microextraction coupled with gas chromatography-mass spectrometry (SPME-GC-MS). Methyl hexanoate, 3-methyl-3-buten-1-ol, octanoic acid, hexanoic acid and 2-heptanone were found to be the main aroma components of fresh and fermented noni juice. A decrease in octanoic acid and hexanoic acid contents resulted in the less pungent aroma in noni juice from factory-scale fermentation. The results of principal component analysis of the electronic nose suggested that the difference in nitrogen oxide, alkanes, alcohols, and aromatic and sulfur compounds, contributed to the discrimination of noni juice from different fermentation times and scales"
Keywords:		Electronic Nose *Fermentation Gas Chromatography-Mass Spectrometry Kinetics Morinda/*chemistry Phenols/*analysis Polysaccharides/*analysis Volatile Organic Compounds/*analysis E-nose Gc-ms fermentation noni juice phenols polysaccharides volatile compound;
Notes:		"MedlineWang, Zhulin Dou, Rong Yang, Ruili Cai, Kun Li, Congfa Li, Wu eng 320RC511/Natural Science Foundation of Hainan Province/ National Natural Science Foundation of China/National Natural Science Foundation of China/ Switzerland 2021/05/06 Molecules. 2021 Apr 29; 26(9):2604. doi: 10.3390/molecules26092604"