COMPARISON OF VOLATILE COMPOUNDS BETWEEN FRESH AND HEAT-PROCESSED AROMATIC COCONUT

C. Jirapong, A. Uthairatanakij, S. Noichinda, S. Kanlayanarat, C. Wongs-Aree
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.
Jirapong, C., Uthairatanakij, A., Noichinda, S., Kanlayanarat, S. and Wongs-Aree, C. (2012). COMPARISON OF VOLATILE COMPOUNDS BETWEEN FRESH AND HEAT-PROCESSED AROMATIC COCONUT. Acta Hortic. 943, 111-115
DOI: 10.17660/ActaHortic.2012.943.11
https://doi.org/10.17660/ActaHortic.2012.943.11
aromatic coconut, heat processing, volatile compounds, flavor quality
English

Acta Horticulturae