Insight into the effects of different ripeness levels on the quality and flavor chemistry of Noni fruit ( Morinda citrifolia L.) . )

文献类型： 外文期刊

第一作者： Chen, Xiaoai

作者： Chen, Xiaoai;Gu, Chunhe;Zhu, Kexue;Xu, Fei;Feng, Zhen;Zhang, Yanjun;Chen, Xiaoai;Gu, Chunhe;Zhu, Kexue;Xu, Fei;Feng, Zhen;Zhang, Yanjun;Chen, Xiaoai;Gu, Chunhe;Zhu, Kexue;Xu, Fei;Feng, Zhen;Zhang, Yanjun;Chen, Xiaoai;Gu, Chunhe;Zhu, Kexue;Xu, Fei;Feng, Zhen;Zhang, Yanjun

作者机构：

关键词： Noni fruit; Quality and flavor; Physicochemical analysis; Electronic nose; Electronic tongue; GC-MS

期刊名称：FOOD CHEMISTRY （ 影响因子：8.5； 五年影响因子：8.2 ）

ISSN： 0308-8146

年卷期： 2024 年 434 卷

页码：

收录情况： SCI

摘要： Different ripeness plays a key role in the final quality and flavor of Noni products, but the variations of quality and flavor during Noni ripening are still unclear. In this study, physicochemical analysis combined with electronic nose, electronic tongue and gas chromatography-mass spectrometry (GC-MS) were used to investigate the effect of different ripeness levels on Noni fruit quality and flavor chemistry. The results showed that the optimum stage of nutrient accumulation is 7-8 ripe (7M-8M), in which especially the higher contents were 144Mg/100 g vitamin C, 11.08 g/kg polyphenols, 15.32 g/kg flavonoids and 2420Mg/kg potassium. Octanoic acid and hexanoic acid with an unfriendly odor began to decrease significantly after 8 ripe (8M), the lowest contents were 256.76 and 231.26 ng/g at 9 ripe (9M). Sour, astringent and fresh tastes are the dominant tastes of Noni fruit. Therefore, the optimum harvesting time of Noni fruit is 8M.

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