Assessment of volatile and non-volatile organic compounds in the liquid endosperm of young ‘nam hom’ coconut (Cocos nucifera l.) at two stages of maturity

บทความในวารสาร

ผู้เขียน/บรรณาธิการ

กลุ่มสาขาการวิจัยเชิงกลยุทธ์

ไม่พบข้อมูลที่เกี่ยวข้อง

รายละเอียดสำหรับงานพิมพ์

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

ผู้เผยแพร่: Taylor and Francis Group

ปีที่เผยแพร่ (ค.ศ.): 2015

วารสาร: The Journal of Horticultural Science and Biotechnology (1462-0316)

Volume number: 90

Issue number: 5

หน้าแรก: 477

หน้าสุดท้าย: 482

จำนวนหน้า: 6

นอก: 1462-0316

eISSN: 2380-4084

URL: https://www.scopus.com/inward/record.uri?eid=2-s2.0-84941656429&doi=10.1080%2f14620316.2015.11668703&partnerID=40&md5=e1cefbb099f5bc4523192afabe8cfac1

ภาษา: English-Great Britain (EN-GB)

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บทคัดย่อ

Young coconut (Cocos nucifera L.) fruit collected 6 - 8 months after anthesis (MAA) contain a high volume of water [20% (w/w)] and can provide a refreshing drink. The present study investigated volatile organic compounds (VOCs), as aroma components, and physico-chemical changes in the liquid endosperm of young ‘Nam Hom’ coconut at two stages of maturity: the one-layer stage (6 MAA) and the two-layer stage (7.0 - 7.5 MAA) of the flesh. The liquid endosperm of coconut fruit becomes sweeter and more turbid late during maturation. Lauric acid (C12:0) and myristic acid (C14:0) were the main free fatty acids in the liquid endosperm of coconut. Short-chain fatty acid (C10 - C12) concentrations increased slightly, and longer-chain fatty acid (C14 - C18) concentrations declined when fruit matured from the one- to the two-layer stage of flesh. Solvent extractions showed a 1.4-fold increase in the total concentration of VOCs in the liquid endosperm during fruit development. This was related to a major increase in squalene and sterols, to 21.7% (w/w) of the total VOC and non-volatile organic compounds, whereas the concentrations of terpenes and esters remained stable. Although a series of alkanes existed in the liquid endosperm of coconut, the main aroma components were 2-methyl-1-butyl acetate and terpenes such as D-limonene, α-pinene, and 3-carene. We conclude that, when coconut fruit developed from the one- to the two-layered flesh stage, the liquid endosperm not only became sweeter and contained higher concentrations of aroma volatile and non-volatile components, but also became oily and less translucent. © 2015, Headley Brothers Ltd. All rights reserved.

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