50. Volatile Changes in Hawaiian Noni Fruit, Morinda citrifolia L., During Ripening and Fermentation

Wall, M. M., Miller, S. and Siderhurst, M. S., Journal of the Science of Food and Agriculture, (2017) DOI: 10.1002/jsfa.8850

Noni fruit (Morinda citrifolia L., Rubiaceae) has been used in traditional medicine throughout the tropics and subtropics, and are now attracting interest in western medicine. Fermented noni juice is of particular interest for its promising antitumor activity. The current study collected and analyzed volatiles released at nine time intervals by noni fruit during ripening and fermentation using headspace autosampling coupled to gas chromatography-mass spectrometry. 1H NMR spectra were recorded using a SpinSolve Benchtop NMR Spectrometer operating at 42.5 MHz.