Abstract
SummaryIn 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.
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