A new approach for reduction of chemical compounds causing undesirable odour in Morinda citrifolia fruit juice

A specific selective technique for reduction of chemical compounds that caused undesirable odour from fresh morinda citrifolia fruit juice has been developed. a polysaccharide derivative known as sephadex lh-20 has been used as the stationary phase to separate the chemical compounds that caused undesirable odour from the juice. eight common chemical compounds responsible for the undesirable odour have been reduced and some have been successfully removed from the m. citrofolia juice. based on analysis using gcms (gas chromatography mass spectrometer), the eight major compounds and groups of compounds that contributed to undesirable odour were identified as hexanoic acid, octanoic acid, trimethylsilyl ester, tridecane, methyl ester, 4-octanol, undecane and methyl arachate