Discrimination and characterization of different coconut water (CW) by their phenolic composition and volatile organic compounds (VOCs) using LC-MS/MS, HS-SPME-GC-MS, and HS-GC-IMS
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Three varieties of coconut ( Cocos nucifera L.) water (CW) at two maturity stages were investigated for physicochemical and nutritional properties. The profile of phenolic compounds and volatile organic compounds (VOCs) was determined by liquid chromatography‐tandem mass spectrometry (LC‐MS/MS), headspace solid‐phase microextraction‐gas chromatography‐mass spectrometry (HS‐SPME‐GC‐MS), and headspace‐gas chromatography‐ion mobility spectrometry (HS‐GC‐IMS). Most of the properties of CW changed significantly with maturity rather than variety. The five most relevant phenolic compounds in CW were chlorogenic acid, 4‐hydroxy‐3,5‐dimethoxycinnamic acid, L ‐epicatechin, and procyanidins B2 and B1. Variety played a more important role in phenolic composition than maturity, and Wenye No. 4 can be distinguished from other two varieties. Alcohols and esters were the main VOCs in CW identified by HS‐GC‐IMS and HS‐SPME‐GC‐MS, respectively. Five and four compounds (VIP scores > 1) were characteristic compounds for CW by HS‐GC‐IMS and HS‐SPME‐GC‐MS, respectively. The VOCs of Wenye Nos. 2 and 3 were more similar than those of Wenye No. 4. These findings could provide useful information for the selection of raw materials of CW used for different industrial purposes.
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CW contains volatile aromatic compounds, including esters, alcohols, aldehydes, phenols, and ketone, with ester compounds contributing the most to its aroma profile.
“Furthermore, CW has been found to contain a variety of volatile aromatic compounds, including esters, alcohols, aldehydes, phenols, and ketone, with ester compounds contributing the most to its aroma profile [25].”
From Research Progress in Coconut Water: A Review of Nutritional Composition, Biological Activities, and Novel Processing Technologies (2025) · cites this paper as [25]
Among 41 compounds identified, the major phenolic compounds in CW include chlorogenic acid, caffeic acids, epicatechin, L-epicatechin, proanthocyanidin B1 and B2, catechin, tocopherols, and salicylic acid.
“Among the 41 compounds identified, the major phenolic compounds include chlorogenic acid, caffeic acids, epicatechin, L-epicatechin, proanthocyanidin B1 and B2, catechin, tocopherols, and salicylic acid [25,26].”
From Research Progress in Coconut Water: A Review of Nutritional Composition, Biological Activities, and Novel Processing Technologies (2025) · cites this paper as [25]
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- Authors
- Zhang, W., Chen, Y., Yun, Y., Li, C., Fang, Y., & Zhang, W.
- Affiliations
- Hainan University (CN)
- School of Food Science and Engineering Hainan University, Key Laboratory of Tropical Fruits and Vegetables Quality and Safety for State Market Regulation, Hainan Institute for Food Control Haikou P. R. China
- Corresponding author
- Fang, Yajing
- Zhang, Weimin
- Venue
- Journal of Food Science
- Publisher
- Wiley
- Published
- 2023-08-02
- Volume
- 88
- Issue
- 9
- Pages
- 3758-3772
- ISSN
- 0022-1147 (ISSN-L)
- 1750-3841
- OpenAlex
- W4385469255
- Cited by
- 13
- References
- 6
- Citations by year
- 2026: 5 · 2025: 6 · 2024: 2
- FWCI
- 1.01
- Type
- journal article
- Language
- en
- Open access
- bronze
- doi.org
- Locations
- Journal of Food Science (publishedVersion)
- PubMed (publishedVersion)
- Funders
- National Natural Science Foundation of China (22164008)
- Natural Science Foundation of Hainan Province (322QN253)
- Topics
- Physical Sciences › Chemistry › Inorganic Chemistry › Coconut Research and Applications
- Life Sciences › Agricultural and Biological Sciences › Food Science › Food and Agricultural Sciences
- Life Sciences › Agricultural and Biological Sciences › Plant Science › Postharvest Quality and Shelf Life Management
- Keywords
- coconut water, Cocos nucifera, phenolic compounds, volatile organic compounds, coconut varieties, fruit maturity, chlorogenic acid, procyanidins, raw material selection
- MeSH terms
- Ion Mobility Spectrometry, Chromatography, Liquid, Cocos, Gas Chromatography-Mass Spectrometry, Phenols, Solid Phase Microextraction, Tandem Mass Spectrometry, Volatile Organic Compounds
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