VOLATILE FLAVOR COMPONENTS OF COCONUT MEAT
Abstract
SUMMARY: Gas, chromatographic and mass‐spectral techniques were employed in the isolation and identification of the volatile‐flavor components of coconut meat. 15 compounds were positively identified. Odors of authentic compounds were described. Both delta‐C 8 , ‐C 10 lactones and n‐octanol were the major volatile components and responsible for the characteristic aroma of coconut meat. The contributions of other minor components to flavor and their significance were also described.
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2-heptanol was reported as one of volatile alcohols naturally found in coconut water and related products.
“A metabolite presenting a pleasant and overripe aroma, 2-heptanol was reported as one of volatile alcohols naturally found in coconut water [4] and related products, including coconut meat [34,35] and coconut milk [36,37].”
From Dynamic Changes in Physicochemical and Microbiological Qualities of Coconut Water during Postharvest Storage under Different Conditions (2023) · cites this paper as [35]
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- Authors
- LIN, F. M., & WILKENS, W. F.
- Affiliations
- Cornell University (US)
- Venue
- Journal of Food Science
- Publisher
- Wiley
- Published
- 1970-09
- Volume
- 35
- Issue
- 5
- Pages
- 538-539
- ISSN
- 0022-1147 (ISSN-L)
- 1750-3841
- OpenAlex
- W2078887337
- Cited by
- 50
- References
- 0
- Citations by year
- 2025: 1 · 2024: 1 · 2023: 1 · 2022: 3 · 2021: 2 · 2020: 2 · 2019: 2 · 2018: 3 · 2017: 1 · 2016: 2 · 2015: 3 · 2014: 3 · 2012: 2
- FWCI
- 2.66
- Type
- journal article
- Language
- en
- Open access
- closed
- Locations
- Journal of Food Science (publishedVersion)
- 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 › Plant Science › Postharvest Quality and Shelf Life Management
- Keywords
- coconut meat, volatile flavor compounds, aroma, δ-lactones, 1-octanol, flavor compounds, odor identification
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