The present invention relates to a method for preparing noni juice including the steps of: a) grinding the noni fruits when they are in the white translucent stage of ripening so as to produce a purée of noni fruits; b) enzymatically treating said purée of noni fruits with an enzymatic preparation having at least one pectinase activity and at least one cellulase activity the content of the purée of noni fruits being 50 to 200 ml or g/tonne and the treatment being carried out at a temperature of 20 to 55°C for at least 30 minutes; c) removing the pulp and seeds from the noni fruits by pressing said purée so as to produce a first juice; d) screening or filtering said first juice obtained at the end of step c) with a screen or filter having a large mesh so as to produce a second juice; and e) tangential microfiltration or ultrafiltration. The present invention also relates to the noni juice that can be obtained by the above described method said juice having an octanoic acid content of less than 200 µg/g of noni juice and a hexanoic acid content of less than 200 µg/g of noni juice.