Aroma compound profile of mature coconut water from tall variety through thermal treatment
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The storage-related turbidity increase may be attributed to microbial growth decomposing macromolecular nutrients and oxidative reactions catalyzed by PPO and POD.
“This storage-related turbidity increase may be attributed to two main factors: The first is microbial growth decomposing macromolecular nutrients, which increases the content of suspended particles [4]. The second is oxidative reactions catalyzed by polyphenol oxidase (PPO) and peroxidase (POD) in coconut water upon exposure to oxygen, leading to a transition from clarity to turbidity [35].”
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 [35]
Cites
Coconut water uses, composition and properties: a review
Prades, A., Dornier, M., Diop, N., & Pain, J.-P. (2012) · Fruits · doi:10.1051/fruits/2012002 · Cited by 284 · see citing works
Jackson, J. C., Gordon, A., Wizzard, G., McCook, K., & Rolle, R. (2004) · Journal of the Science of Food and Agriculture · doi:10.1002/jsfa.1783 · Cited by 136 · see citing works
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Cold plasma—A new technology for maintaining key aroma compounds and flavor in coconut water
Xu, L., Li, Z., Yang, S., Jiang, H., Deng, J., Zhang, W., Wang, J., Xie, M., & Yun, Y.-H. (2024) · Innovative Food Science & Emerging Technologies · doi:10.1016/j.ifset.2024.103752 · Cited by 20 · see citing works
Zeng, L., Gu, W., Wang, Y., Deng, W., Wang, J., & Zhang, L. (2025) · Foods · doi:10.3390/foods14152709 · Cited by 3 · see citing works
- Authors
- Nasution, Z., Jirapakkul, W., & Lorjaroenphon, Y.
- Affiliations
- Kasetsart University (TH)
- Corresponding author
- Jirapakkul, Wannee
- Venue
- Journal of Food Measurement and Characterization
- Published
- 2018-10-01
- Volume
- 13
- Issue
- 1
- Pages
- 277-286
- ISSN
- 2193-4126 (ISSN-L)
- 2193-4134
- OpenAlex
- W2895558803
- Cited by
- 28
- References
- 2
- Citations by year
- 2026: 1 · 2025: 7 · 2024: 3 · 2023: 3 · 2022: 7 · 2021: 4 · 2020: 2 · 2019: 1
- FWCI
- 0.64
- Type
- journal article
- Language
- en
- Open access
- closed
- Licence
- www.springer.com/tdm (tdm)
- Locations
- Journal of Food Measurement & Characterization (publishedVersion)
- Funders
- Kasetsart University Research and Development Institute
- Topics
- Physical Sciences › Chemistry › Inorganic Chemistry › Coconut Research and Applications
- Life Sciences › Agricultural and Biological Sciences › Food Science › Food Chemistry and Fat Analysis
- Life Sciences › Agricultural and Biological Sciences › Food Science › Sensory Analysis and Statistical Methods
- Keywords
- heat treatment (food and biological processing), volatile flavor compounds, fatty acid esters, acetoin, ketones, shelf life extension, sensory evaluation, flavor
About these checks
Registry, retraction, Cites and statistics results are computed, not judged, with one exception: a printed reference that no index lists is read once by a model before it counts as a citation error. Claims are extracted by a model and kept only when their quote appears verbatim in the text; each cited source is then checked, with a model’s help, for whether it says what the claim relies on. Those verdicts can be wrong — read the claim’s quote and the cited source before relying on one.
Statistics and arithmetic are recomputed, not judged.
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