Effects of Pasteurization on Volatile Compounds and Sensory Properties of Coconut (Cocos nucifera L.) Water: Thermal vs. High-Pressure Carbon Dioxide Pasteurization
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Apparent changes induced by HPCD were fewer than by TP, such that sensory characteristics were comparable with fresh untreated samples.
“The authors found apparent changes induced by HPCD were fewer than by TP such that the sensory characteristics were comparable with those of fresh untreated samples (30).”
From Authenticity and the Potability of Coconut Water - a Critical Review (2020) · cites this paper as [30]
In a study of thermal processing (TP) versus HPCD of coconut water on volatile components, 73 compounds were isolated and structures assigned to all but six by HS-SPME-GC-MS.
“In a further detailed study of the effects of thermal processing (TP) versus HPCD of coconut water on its volatile components, 73 compounds were isolated and structures assigned to all but six of them by head space solid-phase microextraction-gas chromatography-mass spectrometry.”
From Authenticity and the Potability of Coconut Water - a Critical Review (2020) · cites this paper as [30]
HPCD treatment reduced short- and medium-chain alcohols, whereas thermal treatment led to an increase in oxidated compounds such as aldehydes and 2-acetyl-1-pyrroline, characterized by low odor thresholds with aromas of "cooked rice" and "popcorn".
“A detailed analysis of the volatile compound composition revealed that HPCD treatment reduced short- and medium-chain alcohols. In contrast, thermal treatment led to an increase in oxidated compounds, such as aldehydes and 2-acetyl-1-pyrroline, characterized by low odor thresholds with aromas of “cooked rice” and “popcorn” [62].”
From Research Progress in Coconut Water: A Review of Nutritional Composition, Biological Activities, and Novel Processing Technologies (2025) · cites this paper as [62]
Sensory discrimination analysis showed no significant difference between HPCD-treated and untreated CW.
“Additionally, sensory discrimination analysis showed no significant difference between HPCD-treated and untreated CW.”
From Research Progress in Coconut Water: A Review of Nutritional Composition, Biological Activities, and Novel Processing Technologies (2025) · cites this paper as [62]
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
Effects of supercritical CO2 and N2O pasteurisation on the quality of fresh apple juice
Gasperi, F., Aprea, E., Biasioli, F., Carlin, S., Endrizzi, I., Pirretti, G., & Spilimbergo, S. (2009) · Food Chemistry · doi:10.1016/j.foodchem.2008.11.078 · Cited by 112 · see citing works
Self-citationCappelletti, M., Ferrentino, G., Endrizzi, I., Aprea, E., Betta, E., Corollaro, M. L., Charles, M., Gasperi, F., & Spilimbergo, S. (2015) · Journal of Food Engineering · doi:10.1016/j.jfoodeng.2014.08.012 · Cited by 91 · cited 9× · see citing works
“This could be due to the effect of CO2-assisted homogenization, which causes a reduction in particle size and the release of more volatile components (Zhou et al. 2009; Niu et al. 2010; Gasperi et al. 2009; Cappelletti et al. 2015).”
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Authenticity and the Potability of Coconut Water - a Critical Review
Burns, D. T., Johnston, E. L., & Walker, M. J. (2020) · Journal of AOAC International · doi:10.1093/jaocint/qsz008 · Cited by 59 · see citing works
Arzeta-Ríos, A. J., Guerra-Ramírez, D., Reyes-Trejo, B., Ybarra-Moncada, M. C., & Zuleta-Prada, H. (2020) · International Journal of Food Engineering · doi:10.1515/ijfe-2019-0378 · Cited by 24 · see citing works
Shi, S., Wang, W., Wang, F., Yang, P., Yang, H., He, X., & Liao, X. (2025) · Foods · doi:10.3390/foods14091503 · Cited by 12 · see citing works
- Authors
- De Marchi, F., Aprea, E., Endrizzi, I., Charles, M., Betta, E., Corollaro, M. L., Cappelletti, M., Ferrentino, G., Spilimbergo, S., & Gasperi, F.
- Affiliations
- Fondazione Edmund Mach (IT)
- University of Trento (IT)
- Corresponding author
- Gasperi, Flavia
- ORCID
- Venue
- Food and Bioprocess Technology
- Published
- 2015-03-18
- Volume
- 8
- Issue
- 7
- Pages
- 1393-1404
- ISSN
- 1935-5130 (ISSN-L)
- 1935-5149
- OpenAlex
- W2055721492
- Cited by
- 43
- References
- 3
- Citations by year
- 2026: 2 · 2025: 5 · 2024: 3 · 2023: 3 · 2022: 7 · 2021: 6 · 2020: 6 · 2019: 5 · 2018: 3 · 2017: 2 · 2016: 1
- FWCI
- 0.82
- Type
- journal article
- Language
- en
- Open access
- closed
- Licence
- www.springer.com/tdm (tdm)
- Locations
- Food and Bioprocess Technology (publishedVersion)
- Iris (University of Trento) (submittedVersion)
- CINECA IRIS Institutional Research Information System (Fondazione Edmund Mach) (submittedVersion)
- Open Research (University of Surrey) (submittedVersion)
- Padua Research Archive (University of Padova) (submittedVersion)
- Funders
- Università degli Studi di Trento
- Provincia Autonoma di Trento
- 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
- coconut water, Cocos nucifera, pasteurization, thermal pasteurization, volatile compounds, aroma profile, 2-acetyl-1-pyrroline, sensory perception, non-thermal food preservation, aldehydes and ketones, alcohol chemistry
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