Comparison of volatile compounds between fresh and heat-processed aromatic coconut

Conference proceedings article

ผู้เขียน/บรรณาธิการ

กลุ่มสาขาการวิจัยเชิงกลยุทธ์

ไม่พบข้อมูลที่เกี่ยวข้อง

รายละเอียดสำหรับงานพิมพ์

รายชื่อผู้แต่ง: Jirapong C., Uthairatanakij A., Noichinda S., Kanlayanarat S., Wongs-Aree C.

ผู้เผยแพร่: International Society for Horticultural Science (ISHS)

ปีที่เผยแพร่ (ค.ศ.): 2012

Volume number: 943

หน้าแรก: 111

หน้าสุดท้าย: 116

จำนวนหน้า: 6

ISBN: 9789066050204

นอก: 0567-7572

URL: https://www.scopus.com/inward/record.uri?eid=2-s2.0-84863645082&partnerID=40&md5=69aed97cc5491a54b83e58b2241ba5ef

ภาษา: English-Great Britain (EN-GB)

บทคัดย่อ

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.

คำสำคัญ

aromatic coconut, Flavor quality, Heat processing