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

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 butyl...

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Bibliographic Details
Published inActa horticulturae no. 943; pp. 111 - 115
Main Authors Jirapong, C, Uthairatanakij, A, Noichinda, S, Kanlayanarat, S, Wongs-Aree, C
Format Journal Article
LanguageEnglish
Published International Society for Horticultural Science 01.01.2012
Subjects
acetates
butylated hydroxytoluene
coconuts
gas chromatography
heat
odors
organic acids and salts
phenol
volatile compounds
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Summary: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.
Bibliography:http://www.actahort.org/
ISSN:0567-7572
DOI:10.17660/actahortic.2012.943.11