Abstract：
To clarify the role of Acetobacter sp. in fermented noni juice, the physiochemical properties, main active ingredients and volatile constituents were comprehensively analyzed. The sugar content and acidity tended to be stable after 12 days of fermentation. Acetobacter sp. had no significant influence on major active ingredients of products. The headspace-gas chromatography-ion mobility spectrometry (HS-GC-IMS) were performed to describe the characteristic flavor profiles during fermentation. A total of 55 flavor compounds were screened with odour threshold and Kruskal-Wallis p < 0.05. Among them, 14 different biomarkers were selected with Variable Importance in Projection (VIP) greater than 1. The concentrations of ketones and aldehydes increased significantly, mainly contributing to the floral, fruit and green features. The content of hexanoic acid, octanoic acid and butanoic acid as the main source of peculiar odor were significantly reduced, indicating Acetobacter sp. could improve the unpleasant odor of fermented noni juice.
摘要：
阐明醋杆菌的作用。在发酵诺丽果汁中，生理化学性质，主要活性成分和挥发性成分进行了综合分析。发酵12天后，糖含量和酸度趋于稳定。醋杆菌。对产品的主要活性成分没有显著影响。进行顶空-气相色谱-离子迁移谱（HS-GC-IMS）以描述发酵过程中的特征风味特征。总共筛选了55种具有气味阈值和Kruskal-Wallisp<0.05的风味化合物。其中,选择了14种不同的生物标志物,其在投影中的变量重要性(VIP)大于1。酮和醛的浓度显著增加，主要有助于花卉，水果和绿色的特点。己酸的含量，辛酸和丁酸作为异味的主要来源显著减少,表示醋杆菌属。可以改善发酵诺丽果汁的难闻气味。
