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Cited by 13Coconut Research and ApplicationsMicrobial Inactivation MethodsPostharvest Quality and Shelf Life Management

Effects of Cold Plasma and Pasteurization on Flavor and Primary Metabolites of Aromatic Coconut Water Based on Flavoromics and Metabolomics

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Xu, Lilan, Zhang, Jing, Zhang, Xincheng, Xie, Meizhen, Zhang, Weimin, Wang, Jiamei, Chen, Lipin, Yun, Yong‐Huan·2025·Food Frontiers
DOI 10.1002/fft2.70030
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Abstract

Aromatic coconut water (ACW) is a healthy drink with a unique aroma and high nutritional value. To better preserve ACW, exploring an efficient sterilization technique with good sterilization effects and fragrance retention effects is necessary. Pasteurization (PS) and cold plasma (CP) have been shown to be good sterilization techniques for effectively killing microorganisms in coconut water. However, there are few reports on the effects of PS and CP on the metabolites and flavor quality of ACW. This study systematically investigated the effects of CP and PS treatments on flavor compounds and primary metabolites of ACW using an integrated flavoromics and metabolomics approach. The results showed that compared with PS, CP had a less damaging effect on 2‐AP and better retention of key flavors in fresh ACW. In addition, dimethyl trisulfide was produced in pasteurized ACW and became the key active flavor compound, promoting off‐flavor formation. The results of the metabolomics analysis revealed that CP affected mainly amino acids and lipids and that PS affected mainly amino acids in the ACW. The results of the correlation analysis revealed that the sterilization process may modulate or modify the flavor of ACW by affecting these metabolites. This study offers a theoretical foundation for optimizing sterilization methods and regulating flavor quality in ACW and supports the potential application of CP technology in ACW preservation.

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  • Cold plasma treatment could effectively maintain and enhance the aroma of coconut water, and treated coconut water retained key aroma compounds and increased creaminess and popcorn flavor.

    “It was found that cold plasma treatment could effectively maintain and enhance the aroma of coconut water, and the treated coconut water retained key aroma compounds and increased the creaminess and popcorn flavor of coconut water [20,21].”

    From Effect of Atmospheric Cold Plasma Treatment on the Microorganism Growth, Diversity, and Quality of Coconut Water During Refrigerator Storage (2025) · cites this paper as [21]

    Section 3.2.3 (page not provided) reports that cold plasma retained the key aroma compound 2-AP better than pasteurization and may increase freshness and fruity aroma. But it also reports that cold plasma reduced 2-AP relative to untreated coconut water, potentially reducing popcorn and butterscotch flavors. It does not support an increase in creaminess or popcorn flavor. (LLM, conf=0.90)

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Cited by

Sorted by citations

Authors
Xu, L., Zhang, J., Zhang, X., Xie, M., Zhang, W., Wang, J., Chen, L., & Yun, Y.
Affiliations
Hainan University (CN)
Corresponding author
  • Chen, Lipin
  • Yun, Yong‐Huan
ORCID
Venue
Food Frontiers
Publisher
Wiley
Published
2025-05
Volume
6
Issue
3
Pages
1409-1422
ISSN
2643-8429 (ISSN-L)
DOI
10.1002/fft2.70030
OpenAlex
W4410040068
Cited by
13
References
3
Citations by year
2026: 7 · 2025: 6
FWCI
2.87
Type
journal article
Language
en
Open access
Licence
Locations
  • Food Frontiers (publishedVersion, cc-by)
  • DOAJ (DOAJ: Directory of Open Access Journals) (submittedVersion, cc-by-sa)
Funders
National Natural Science Foundation of China (No. 22164008)
Topics
  • Physical Sciences › Chemistry › Inorganic Chemistry › Coconut Research and Applications
  • Life Sciences › Biochemistry, Genetics and Molecular Biology › Biotechnology › Microbial Inactivation Methods
  • Life Sciences › Agricultural and Biological Sciences › Plant Science › Postharvest Quality and Shelf Life Management
Keywords
non-thermal plasma, pasteurization, sterilization, flavor retention, primary metabolites, dimethyl trisulfide, off-flavor, amino acids, lipids, flavoromics, metabolomics

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