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Flavor profiles and active compounds release in noni(Morinda citrifolia L.)fruit tea:a comparison among different drying approaches

Congyan Su Jiamu Kang Sixin Liu Congfa Li

Journal of Future Foods2026，Vol.6Issue(4)：P.678-689,12.

Journal of Future Foods2026，Vol.6Issue(4)：P.678-689,12.DOI:10.1016/j.jfutfo.2025.01.003

Flavor profiles and active compounds release in noni(Morinda citrifolia L.)fruit tea:a comparison among different drying approaches

Congyan Su ¹Jiamu Kang ²Sixin Liu ²Congfa Li²

作者信息

1. School of Food Science and Engineering,Hainan University,Haikou 570228,China
2. School of Food Science and Engineering,Hainan University,Haikou 570228,China Key Laboratory of Food Nutrition and Functional Food of Hainan Province,Haikou 570228,China Key Laboratory of Tropical Agricultural Products Processing Technology of Haikou,Haikou 570228,China
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摘要

关键词

Noni fruit tea/Drying/Flavor/infusion/Molecular docking

分类

轻工纺织

引用本文复制引用

Congyan Su,Jiamu Kang,Sixin Liu,Congfa Li..Flavor profiles and active compounds release in noni(Morinda citrifolia L.)fruit tea:a comparison among different drying approaches[J].Journal of Future Foods,2026,6(4):P.678-689,12.

基金项目

the Key research and Development Project of Hainan Province(ZDYF2021XDNY146) （ZDYF2021XDNY146）

the National Natural Science Foundation of China(32160559) （32160559）

the Graduate innovation Project Fund of Hainan Province(Qhyb2022-96). （Qhyb2022-96）

Journal of Future Foods

ISSN：2772-5669

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