Abstract The key volatiles of fermented noni juice (FNJ) were identified, and the effect of microencapsulation (via spray drying and freeze drying) on the volatile profile of FNJ powders was investigated. Results showed that hexanoic acid was the major contributor to the unpleasant odour of FNJ. Both drying methods significantly reduced (p

中文翻译：

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探索微胶囊对诺丽果发酵汁留味的影响

摘要 确定了发酵诺丽果汁 (FNJ) 的关键挥发物，并研究了微胶囊化（通过喷雾干燥和冷冻干燥）对 FNJ 粉末挥发特征的影响。结果表明，己酸是导致 FNJ 难闻气味的主要原因。两种干燥方法都显着降低（p