Comparison of volatile compounds between fresh and heat-processed aromatic coconut
Conference proceedings article
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Publication Details
Author list: Jirapong C., Uthairatanakij A., Noichinda S., Kanlayanarat S., Wongs-Aree C.
Publisher: International Society for Horticultural Science (ISHS)
Publication year: 2012
Volume number: 943
Start page: 111
End page: 116
Number of pages: 6
ISBN: 9789066050204
ISSN: 0567-7572
Languages: English-Great Britain (EN-GB)
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.
Keywords
aromatic coconut, Flavor quality, Heat processing
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