Articles
COMPARISON OF VOLATILE COMPOUNDS BETWEEN FRESH AND HEAT-PROCESSED AROMATIC COCONUT
Article number
943_11
Pages
111 – 115
Language
English
Abstract
Aroma volatile profiles of flesh and water of aromatic young coconut were compared between fresh and heat-processed nut using gas chromatography-mass spectrophotometry (GC-MS). Diethyl ether : n-pentane (1:1) was used as solvent to extract the volatiles.
Nonane, 2-methyl-1-butanol acetate, and butylated hydroxytoluene were found to be main compounds in water and flesh of both fresh and heat-processed coconuts.
Hexatriacontane, 2, 4, 6-trimethyl-decane and 2, 4-bis (1,1-dimethylethyl) phenol were produced in water after heat processing.
Several organic acids and ethyl pentadecanoate were found only in the flesh whereas (E)-9-octadecenoic acid, 2-hydroxy-cyclopentadecanone, δ-octalactone, ethyl octanoate, and ethyl decanoate were produced in the flesh after heat processing.
Nonane, 2-methyl-1-butanol acetate, and butylated hydroxytoluene were found to be main compounds in water and flesh of both fresh and heat-processed coconuts.
Hexatriacontane, 2, 4, 6-trimethyl-decane and 2, 4-bis (1,1-dimethylethyl) phenol were produced in water after heat processing.
Several organic acids and ethyl pentadecanoate were found only in the flesh whereas (E)-9-octadecenoic acid, 2-hydroxy-cyclopentadecanone, δ-octalactone, ethyl octanoate, and ethyl decanoate were produced in the flesh after heat processing.
Authors
C. Jirapong, A. Uthairatanakij, S. Noichinda, S. Kanlayanarat, C. Wongs-Aree
Keywords
aromatic coconut, heat processing, volatile compounds, flavor quality
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