CoChat
Sign Up
Cited by 59Coconut Research and ApplicationsIdentification and Quantification in FoodFood and Agricultural Sciences

Authenticity and the Potability of Coconut Water - a Critical Review

Burns, D Thorburn, Johnston, E -L, Walker, Michael J·2020·Journal of AOAC International
DOI 10.1093/jaocint/qsz008
Open this paper in CoChat — free account

Abstract

BACKGROUND: The content of the endosperm of the coconut (Cocos nucifera L.) contains "coconut water". This practically sterile liquid which is prized for its delicate, albeit labile, flavor when fresh, has had a recent dramatic increase in global demand. The organoleptic superiority of water from young coconuts means that degree of maturity at harvesting is the most influential factor in yield and composition. OBJECTIVE: To provide a guide to establishing the authenticity and the potability of samples of coconut water. METHOD: Review and evaluate the literature on the factors that determine the composition and stability of coconut water. RESULTS: Data is presented on the variances in natural composition, maturity, processing-induced compositional changes, adulterations, product recalls, classical and instrumental methods of analysis and on the available composition standards of coconut water. CONCLUSIONS: Advice is provided for official food analysts, and others, on prudent approaches as how to ascertain the authenticity and potability, or otherwise, of coconut water samples.

Integrity signals

Registry

Crossref · 10.1093/jaocint/qsz008

Cites

33 of 33 references verified0 citation errors · 0 not checkable

Statistics

Nothing to recompute.

Claims the paper makes

7 of 104 cited sources checked · 5 supported · 0 flagged · accuracy not yet measured

  • Premisecitation

    Coconut water is practically sterile in the coconut.

    “This practically sterile liquid which is prized for its delicate, albeit labile, flavor when fresh”
    • Also stated in: § Abstract · plain
      “Coconut water is practically sterile in the coconut and is widely consumed as a drink, prized for its delicate, albeit labile, flavor when fresh.”
    Quote in the paperNot a substantial claim1 of 1 sources checked
    • cites [1] Prades, 2012, Fruits source
  • Findingcitation

    Variation in total sugars in water from mature coconuts from various varieties and origins was in the range 1.8-4.4 g/100 mL.

    “For example, Prades et al. (1) reported that the variation in total sugars in water from mature coconuts, from various varieties and origin, was in the range of 1.8-4.4g/ 100 mL.”
    Quote in the paperNot a substantial claim1 of 1 sources checked
    • cites [1] Prades, 2012, Fruits source
  • Findingcitation

    Coconut water sodium ion concentrations are highly variable.

    “hence the most that can be said is that coconut water sodium ion concentrations are highly variable.”
    Quote in the paperSubstantial claim1 of 2 sources checked
    • cites [1] Prades, 2012, Fruits source
    • cites [15] Jackson, 2004, J. Sci. Food Agric. source
  • Findingcitation

    The various processing methods and use of additives affect the chemical composition and the organoleptic properties of products.

    “The various processing methods and use of additives affect the chemical composition and the organoleptic properties of products.”
    Quote in the paperSubstantial claim1 of 3 sources checked
    • cites [23] Prades, 2012, Fruits source
    • cites [24] Choudhary, 2016, J. Agric. Eng. Food. Tech

      Couldn’t be matched to a paper in Crossref, so it can’t be checked.

    • cites [25] Purkayastha, 2012, Innov. Food Sci. Emerg. Technol source
  • Findingcitation

    Coconut water contains significant concentrations of potassium (mean K = 2019 mg/kg, range 338-3080 mg/kg, n=31 from nine studies).

    “As with fruit juices, coconut water contains significant concentrations of potassium (mean K ¼ 2019 mg/kg, r ¼ 338-3080 mg/kg, n ¼ 31 from nine studies) (1).”
    Quote in the paperNot a substantial claim1 of 1 sources checked
    • cites [1] Prades, 2012, Fruits source

      Section 3.2, Table V (page not available) identifies potassium concentrations in mg/kg and draws on nine articles. Its reported range is 338–3080 mg/kg, but its mean is 2029 mg/kg, not 2019 mg/kg; the retrieved passages do not state that 31 measurements underlie the figure. (LLM, conf=0.88)

      Experimental — accuracy not yet measured
  • Classified as probably not a substantial claim. 18
  • May combine two claims. 20

  • Probably not a substantial claim: may not pass S3 (load-bearing). May combine two claims.

    Premisecitation

    Coconut water is widely consumed as a drink and is prized for its delicate, albeit labile, flavor when fresh.

    “Coconut water is practically sterile in the coconut and is widely consumed as a drink, prized for its delicate, albeit labile, flavor when fresh.”
    Quote in the paperNot a substantial claim1 of 1 sources checked
    • cites [1] Prades, 2012, Fruits source

      Section 2.2, “As a natural beverage” (page unavailable), says coconut water is consumed as a refreshing drink by thousands of people in tropical regions. The discussion of aromatic compounds (page unavailable) describes its distinctive flavor and the aroma of the fresh liquid, but the passages do not establish that the flavor is delicate or labile. (LLM, conf=0.82)

      Experimental — accuracy not yet measured

  • May combine two claims.

    Findingcitation

    High pressure carbon dioxide (HPCD) treatment produces microbial stability and preserves the nutritional and sensory attributes of coconut water.

    “High pressure carbon dioxide (HPCD) treatment was found to produce microbial stability and preserve the nutritional and sensory attributes of coconut water (29).”
    Quote in the paperNot a substantial claim1 of 1 sources checked
    • cites [29] Cappelletti, 2015, J. Food Eng source

  • May combine two claims.

    Findingcitation

    Sucupira et al. were the first to apply NMR combined with principal component analysis to evaluation of composition of coconut water and were able to quantify sucrose, α- and β-glucose, fructose, ethanol, and malic acid.

    “These authors appear to have been the first to apply NMR combined with principal component analysis to the evaluation of the composition of coconut water and were able to quantify sucrose, a and b-glucose, fructose, ethanol, and malic acid.”
    Quote in the paperNot a substantial claim0 of 1 sources checked
    • cites [32] Sucupira, 2017, Food Chem source

  • Probably not a substantial claim: may not pass S3 (load-bearing).

    Findingcitation

    Sabapathy and Bawa in 2007 noted that mature and tender coconut water contained 0.2 and 4.4% reducing sugars, respectively.

    “Sabapathy and Bawa in 2007 (40) noted that”
    Quote in the paperNot a substantial claim0 of 1 sources checked
    • cites [40] Sabapathy, 2007

      Couldn’t be matched to a paper in Crossref, so it can’t be checked.

  • May combine two claims.

    Findingown data

    Three RASFF alerts for coconut water were for additives (sulfites or benzoic acid), one for inadequate thermal processing, and three for milk protein allergens.

    “Three alerts were for additives (sulfites or benzoic acid), one for inadequate thermal processing and three for milk protein allergens.”
    Quote in the paperNot a substantial claim

  • May combine two claims.

    Findingreasoning

    To date, no comprehensive international compositional standards have been set for coconut water or for the methods of its production and preservation for retail sale worldwide.

    “Thus, to date, no comprehensive international compositional standards have been set for coconut water or for the methods of its production and preservation for retail sale worldwide.”
    Quote in the paperSubstantial claim

  • May combine two claims.

    Findingcitation

    Sulfite addition and processing to 136 C were effective to prevent pinking and maintain the levels of the main organic compounds.

    “Sulfite addition and processing to 136 C were effective to prevent pinking and maintain the levels of the main organic compounds.”
    Quote in the paperNot a substantial claim0 of 1 sources checked
    • cites [32] Sucupira, 2017, Food Chem source

  • May combine two claims.

    Findingcitation

    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).”
    Quote in the paperNot a substantial claim0 of 1 sources checked
    • cites [30] De Marchi, 2015, Food Bioprocess Technol. source

  • Probably not a substantial claim: may not pass S3 (load-bearing). May combine two claims.

    Findingcitation

    A LOD of added sugars of 1.3% was achieved (45 samples) and the chemical shift and line-shape of the malic acid signal appeared diagnostic for exogenous sugar mixtures.

    “A LOD of added sugars of 1.3% was achieved (45 samples) and the chemical shift and line-shape of the malic acid signal appeared to be diagnostic for exogenous sugar mixtures (46).”
    Quote in the paperNot a substantial claim0 of 1 sources checked
    • cites [46] Richardson, 2019, Analyst source

  • Probably not a substantial claim: may not pass S3 (load-bearing), S4 (based).

    Findingnone given

    The standards summarized in Table 3 rely for the most part on classical analytical techniques.

    “The standards summarized in Table 3 rely for the most part on classical analytical techniques.”
    Quote in the paperNot a substantial claim0 of 1 sources checked
    • cites Table 3

      Couldn’t be matched to a paper in Crossref, so it can’t be checked.

  • Probably not a substantial claim: may not pass S3 (load-bearing), S4 (based). May combine two claims.

    Findingnone given

    Overall the AIJN sets a greater number of guideline parameters than the other standards cited above, and although numerical values differ they are generally within the same order of magnitudes.

    “It is Overall the AIJN sets a greater number of guideline parameters than the other standards cited above and although numerical values differ they are generally within the same order of magnitudes.”
    Quote in the paperNot a substantial claim

  • May combine two claims.

    Findingcitation

    It was possible to detect added single sugars with limits of detection (LOD) in the range 1.9-2.6%, while detection of added mixtures of sugars and HFCS was more difficult.

    “It was possible to detect added single sugars with limits of detection (LOD) in the range 1.9-2.6%,detection of added mixtures of sugars and HFCS were more difficult, (total samples examined ¼ 155).”
    Quote in the paperSubstantial claim0 of 1 sources checked
    • cites [45] Richardson, 2019, Food Chem source

  • Probably not a substantial claim: may not pass S3 (load-bearing), S4 (based).

    Interpretationreasoning

    Owing to the organoleptic superiority of water from young green coconuts, maturity at harvesting is the most influential factor in yield of water and its composition.

    “However, owing to the organoleptic superiority of water from young green coconuts, maturity at harvesting is the most influential factor in yield of water and its composition.”
    • Also stated in: § Abstract · plain
      “The organoleptic superiority of water from young coconuts means that degree of maturity at harvesting is the most influential factor in yield and composition.”
    Quote in the paperNot a substantial claim
    • Rests on an assumption: Water from young green coconuts is organoleptically superior to water from mature coconuts.

  • May combine two claims.

    Interpretationcitation

    The increase in consumption and potential for variation in composition in commercial products makes a review necessary of likely problems in confirming authenticity and potability.

    “The increase in its consumption (12) and potential for variation in composition in commercial products makes a review necessary of the likely problems that may arise in the confirmation of the authenticity and the potability of samples submitted for examination.”
    Quote in the paperNot a substantial claim0 of 1 sources checked
    • cites [12] Glotz, 2016

      Couldn’t be matched to a paper in Crossref, so it can’t be checked.

  • Probably not a substantial claim: may not pass S3 (load-bearing).

    Study design and conductnone given

    The standard deviation of these data was usually small.

    “The standard deviation of these data was usually small.”
    Quote in the paperNot a substantial claim0 of 2 sources checked
    • cites [15] Jackson, 2004, J. Sci. Food Agric. source
    • cites [16] Tan, 2014, Food Chem source

  • Probably not a substantial claim: may not pass S3 (load-bearing). May combine two claims.

    Interpretationreasoning

    Turbidity may serve as a visual screening mechanism for young versus mature coconut water; young coconut water should be visually clear.

    “Turbidity, which tends to increase with maturity, may also serve as a visual screening mechanism (young coconut water should be visually clear) and pH data in the above studies may also assist.”
    Quote in the paperNot a substantial claim

  • Classified as probably not a substantial claim.

    Premisecitation

    For directly expressed fruit juices, the Brix level shall be that as expressed from the fruit and the soluble solids content of the single strength juice shall not be modified, except by blending with the juice of the same kind of fruit.

    “An important general requirement that has significant bearing on market authenticity is that”
    Quote in the paperSubstantial claim0 of 2 sources checked
    • cites [36]

      Couldn’t be matched to a paper in Crossref, so it can’t be checked.

    • cites [37] 2002

      Couldn’t be matched to a paper in Crossref, so it can’t be checked.

  • Probably not a substantial claim: may not pass S3 (load-bearing).

    Premisecitation

    Sorbitol concentrations and formol values have been considered useful in characterisation of young versus mature coconut water.

    “Sorbitol concentrations and formol values (20) have also been considered to be useful in characterisation of young versus mature coconut water.”
    Quote in the paperNot a substantial claim0 of 1 sources checked
    • cites [20] Harold, 1981

      Couldn’t be matched to a paper in Crossref, so it can’t be checked.

  • May combine two claims.

    Premisecitation

    Coconut water is regarded as a juice and is subject to the general provisions of the Codex Alimentarius General Standard for Fruit Juices and Nectars, which sets general compositional, labelling and purity, including food additives, requirements.

    “Coconut water is regarded as a juice and is subject to the general provisions of the Codex Alimentarius General Standard for Fruit Juices and Nectars (36), which sets general compositional, labelling and purity, including food additives, requirements.”
    Quote in the paperSubstantial claim0 of 1 sources checked
    • cites [36]

      Couldn’t be matched to a paper in Crossref, so it can’t be checked.

  • May combine two claims.

    Premisecitation

    There are two specific requirements for which coconut water is mentioned by name in the standard: a minimum Brix level of 5.0% for reconstituted coconut water and a minimum of 25% coconut water inclusion in any nectar made from coconut water.

    “There are two specific requirements for which coconut water is mentioned by name in the standard, (a) a minimum Brix level of 5.0% for reconstituted (i.e., from concentrated) coconut water and a minimum of 25% coconut water inclusion in any”
    Quote in the paperSubstantial claim0 of 1 sources checked
    • cites [36]

      Couldn’t be matched to a paper in Crossref, so it can’t be checked.

  • Probably not a substantial claim: may not pass S3 (load-bearing), S4 (based).

    Premisenone given

    Addition of sulfites to coconut water is not permitted in European food additive law.

    “Addition of sulfites to coconut water is not permitted in European food additive law.”
    Quote in the paperNot a substantial claim

  • Probably not a substantial claim: may not pass S3 (load-bearing). May combine two claims.

    Premisecitation
    § Authenticity and the Potability of Coconut Water -a Critical Review

    Sabapathy and Bawa's standards required a natural taste and flavor with no artificial colors and flavorings but permitted nisin as a preservative.

    “A”
    Quote in the paperNot a substantial claim0 of 1 sources checked
    • cites [40] Sabapathy, 2007

      Couldn’t be matched to a paper in Crossref, so it can’t be checked.

  • Probably not a substantial claim: may not pass S3 (load-bearing).

    Premisereasoning

    The AIJN guideline lists parameters under two sections: absolute quality requirements and evaluation of identity and authenticity.

    “The parameters are listed under two sections, one containing parameters that characterize absolute quality requirements and a second section relevant to the evaluation of identity and authenticity.”
    Quote in the paperNot a substantial claim

  • May combine two claims.

    Interpretationreasoning

    Coconut water can be distinguished from fruit juices and many soft drinks by its appearance, organoleptic qualities, lower soluble solids (Brix), sugars profile, higher pH and lower acidity, taking due account of its potassium, L-malic and citric acid contents.

    “Coconut water can be distinguished from fruit juices and many soft drinks by its appearance (including turbidity), organoleptic qualities, lower soluble solids ( Brix), sugars profile, higher pH and lower acidity (Table 1 and Figure 1), taking due account of its potassium, L-malic and citric acid contents.”
    Quote in the paperSubstantial claim0 of 2 sources checked
    • cites Table 1

      Couldn’t be matched to a paper in Crossref, so it can’t be checked.

    • cites Figure 1

      Couldn’t be matched to a paper in Crossref, so it can’t be checked.

  • May combine two claims.

    Premisecitation

    Nucleic acids present in coconut water are at relatively low yields and are not cellular double-stranded DNA but microRNA hybrids.

    “It is known that nucleic acids are present in coconut water (55) at relatively low yields and not of cellular double stranded DNA but of microRNA hybrids (56,57).”
    Quote in the paperSubstantial claim0 of 3 sources checked
    • cites [55] Mondal, 1970, Plant Cell Physiol source
    • cites [56] Cueno, 2010, Philippine J. Sci

      Couldn’t be matched to a paper in Crossref, so it can’t be checked.

    • cites [57] Jaroonchon, 2015, Songklanakarin J. Sci. Technol

      Couldn’t be matched to a paper in Crossref, so it can’t be checked.

  • May combine two claims.

    Premisenone given

    The European Fruit Juice Association (AIJN) developed a provisional reference guideline for coconut water in 2017 and adopted it as a full guide in 2019.

    “A provisional guideline was developed in 2017 and was adopted as a”
    Quote in the paperNot a substantial claim

  • May combine two claims.

    Interpretationnone given

    The levels of the three main sugars in coconut water (sucrose, glucose and fructose) are inherently variable, and the predictive ability of Raman and 1H NMR with chemometrics applied to commercial samples may be more problematic than the limited experimental data might suggest.

    “However, one issue here is that the levels of the three main sugars in coconut water (sucrose, glucose and fructose) are inherently variable and the predictive ability of Raman and 1 H NMR with chemometrics applied to commercial samples may be more problematic than the limited experimental data might suggest.”
    Quote in the paperSubstantial claim

  • Probably not a substantial claim: may not pass S3 (load-bearing).

    Premisereasoning

    The AIJN reference guideline seeks to define acceptability criteria for coconut water/coconut juice.

    “The AIJN reference guideline seeks to define acceptability criteria for coconut”
    Quote in the paperNot a substantial claim

  • Probably not a substantial claim: may not pass S3 (load-bearing).

    Premisenone given

    The AIJN guideline emphasizes that a valid conclusion regarding authenticity of a particular sample can only be reached after expert interpretation of all analytical data.

    “The guideline emphasizes that a valid conclusion regarding the authenticity of a particular sample can only be reached after expert interpretation of all the analytical data.”
    Quote in the paperNot a substantial claim

  • Classified as probably not a substantial claim.

    Interpretationcitation

    Raman spectroscopy has potential as a rapid accurate analytical method for detection of adulteration in coconut water, with ability to discern small abnormalities in sugar ratios.

    “The authors concluded that Raman spectroscopy has potential as a rapid accurate analytical method for the detection of adulteration in this product, with the ability to discern small abnormalities in sugar ratios within coconut water (45).”
    Quote in the paperSubstantial claim0 of 1 sources checked
    • cites [45] Richardson, 2019, Food Chem source

  • May combine two claims.

    Premisecitation

    Sabapathy and Bawa's standards included preparation from 4-5-month-old nuts, microbiological, packaging and labelling criteria, total solids 3-4%, total sugars 3-4%, and pH 4.9-5.2.

    “Their standards included preparation from 4-5-month-old nuts, microbiological, packaging and labelling criteria as well as the following chemical criteria: total solids 3-4%, total sugars 3-4% and pH 4.9-5.2.”
    Quote in the paperNot a substantial claim0 of 1 sources checked
    • cites [40] Sabapathy, 2007

      Couldn’t be matched to a paper in Crossref, so it can’t be checked.

  • Probably not a substantial claim: may not pass S3 (load-bearing).

    Premisecitation

    The concentrations of free and total sulfur (IV) compounds in coconut water have been determined using high resolution continuum source molecular absorption spectrometry.

    “The concentrations of free and total sulfur (IV) compounds in coconut water have been determined using high resolution continuum source molecular absorption spectrometry.”
    Quote in the paperNot a substantial claim0 of 1 sources checked
    • cites [47] Oliveira, 2018, Talanta source

  • Probably not a substantial claim: may not pass S3 (load-bearing).

    Premisecitation

    Free RNA is present in coconut water.

    “The presence of free RNA in coconut water is known; to our knowledge PCR authenticity studies remain lacking, but may prove interesting.”
    Quote in the paperNot a substantial claim0 of 3 sources checked
    • cites [55] Mondal, 1970, Plant Cell Physiol source
    • cites [56] Cueno, 2010, Philippine J. Sci

      Couldn’t be matched to a paper in Crossref, so it can’t be checked.

    • cites [57] Jaroonchon, 2015, Songklanakarin J. Sci. Technol

      Couldn’t be matched to a paper in Crossref, so it can’t be checked.

33 of 33

  • The paper relies on this without support.

    Water from young green coconuts is organoleptically superior to water from mature coconuts.

    “However, owing to the organoleptic superiority of water from young green coconuts, maturity at harvesting is the most influential factor in yield of water and its composition.”
    “The organoleptic superiority of water from young coconuts means that degree of maturity at harvesting is the most influential factor in yield and composition.”

  • The paper relies on this without support.

    The use of pesticides is essential to the productivity and preservation of coconut palms.

    “The use of pesticides appears essential to the productivity and preservation of coconut palms.”

  • The paper relies on this without support.

    Freshly extracted coconut water is not stable.

    “Freshly extracted coconut water is not stable.”

  • The paper relies on this without support.

    No European standard exists for the chemical composition of commercial coconut water products.

    “No European standard exists for the chemical composition of such products.”

  • The paper relies on this without support.

    PCR authenticity studies for coconut water are lacking.

    “Hence, PCR authenticity studies are, to our knowledge, lacking but may prove interesting should they be carried out.”
    “to our knowledge PCR authenticity studies remain lacking, but may prove interesting.”

  • The paper relies on this without support.

    Raman, FTIR or 1H NMR spectroscopy with chemometrics have been applied to investigate coconut water authenticity.

    “Raman, FTIR or 1 H NMR spectroscopy with chemometrics have been applied to investigate coconut water authenticity.”

  • The paper relies on this without support.

    Evidence for the inclusion of milk protein in coconut water is sparse.

    “Screening for milk protein should be considered albeit evidence for its inclusion in coconut water is sparse.”
7 of 7

Claims other papers make about this one

Each is checked against this paper’s own text: does it say what the citing paper says it does?

Self-check

Percentages, sums and reported differences re-computed from the paper’s own numbers.

Each contradiction between two passages listed here was confirmed by an independent check.

  • Mature-coconut sugar components exceed the stated total

    Major

    The reported mature-coconut means for sucrose, glucose and fructose sum to 5.06 g/100 mL, whereas mean total sugars are stated as 2.5 g/100 mL.

    Reported 2.5 · recomputed 5.06

  • Young-coconut sugar components exceed the stated total

    Major

    The reported mean sucrose, glucose and fructose concentrations sum to 4.55 g/100 mL, not the stated mean total of 2.92 g/100 mL. This affects the table's comparison of sugar composition by maturity.

    Reported 2.92 · recomputed 4.55

  • Mature-coconut sucrose maximum exceeds total-sugars maximum

    Major

    The table gives a maximum sucrose concentration of 6.4 g/100 mL for mature coconuts, but a maximum total-sugars concentration of only 4.4 g/100 mL for the same category. A sugar component cannot exceed the maximum for all sugars combined.

  • Figure 1 reverses the cited study numbers

    Minor

    The Figure 1 caption cites Jackson as reference 16 and Tan as reference 17, while the text identifies them as references 15 and 16, respectively.

  • Tender-water sugar fractions do not add to total sugars

    Minor

    In Table 3's packed tender coconut water column, reducing and non-reducing sugars sum to 1.36 g/100 mL, not the stated total sugars of 2.08 g/100 mL. The paper elsewhere specifies non-reducing sugars as the difference from total sugars.

    Reported 2.08 · recomputed 1.36

5 of 5

Cites

Flagged first, then by citations

Research works printed but not linked: 8

  1. Reddy, 2014, J. Curr. Trends Clin. Med. Lab. Biochem, 2, 6
  2. Adetayo, 2015, Chem. Mater. Res, 7, 7
  3. Konan, 2011, Int. J. Biol. Chem, 5, 2214
  4. Choudhary, 2016, J. Agric. Eng. Food. Tech, 3, 17
  5. Sucupira, 2015, Chem. Eng. Trans, 44, 79
  6. Sabapathy, 2007, 38, 2
  7. Cueno, 2010, Philippine J. Sci, 139, 35
  8. Jaroonchon, 2015, Songklanakarin J. Sci. Technol, 37, 533

Cited by

Sorted by citations

Related

Authors
Burns, D. T., Johnston, E. L., & Walker, M. J.
Affiliations
  • Queen's University Belfast (GB)
  • LGC (GB)
Corresponding author
Walker, Michael J
ORCID
Venue
Journal of AOAC International
Publisher
Oxford University Press (OUP)
Published
2020-03-12
Volume
103
Issue
3
Pages
800-806
ISSN
  • 1060-3271 (ISSN-L)
  • 1944-7922
DOI
10.1093/jaocint/qsz008
OpenAlex
W3012243039
Cited by
59
References
32
Citations by year
2026: 4 · 2025: 13 · 2024: 20 · 2023: 9 · 2022: 8 · 2021: 5
FWCI
0.25
Type
journal article
Language
en
Open access
closed
Locations
  • Journal of AOAC International (publishedVersion)
  • PubMed (publishedVersion)
  • Research Portal (Queen's University Belfast) (submittedVersion)
Funders
  • UK Department for Business
  • Energy & Industrial Strategy as part of the Government Chemist Programme
Topics
  • Physical Sciences › Chemistry › Inorganic Chemistry › Coconut Research and Applications
  • Life Sciences › Biochemistry, Genetics and Molecular Biology › Molecular Biology › Identification and Quantification in Food
  • Life Sciences › Agricultural and Biological Sciences › Food Science › Food and Agricultural Sciences
Keywords
coconut water, Cocos nucifera, authenticity, drinking water suitability, adulteration, compositional stability, food analysis methods, product recall
MeSH terms
Cocos, Reference Standards, Water

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.

Claims read by deepseek-v4.1-flash under definition version 3 (extract-v3) on 2026-10-10.

Classified by jev-1.13-20260917 (gold-guideline-v0.2) on 2026-10-10.

Cited sources are checked by gpt-6-sol.

Statistics and arithmetic are recomputed, not judged.

Confidence bands are shown only for fields calibrated on our annotated test set. None is calibrated yet, so no band is shown.

What counts as a claim ›How we measure confidence ›How we check this ›

Are you an author, or do you see a problem with this page? Request a review