Characterisation of the volatile profile of coconut water from five varieties using an optimised HS-SPME-GC analysis

Journal of the Science of Food and Agriculture

Volumn 92, Issue 12, 2012, Pages 2471-2478

  Prades, Alexia ^a   Assa, Rebecca Rachel Ablan ^b,c   Dornier, Manuel ^a   Pain, Jean Pierre ^d   Boulanger, Renaud ^a  

^a UMR QUALISUD   (France)

^b Centre National de Recherche Agronomique Abidjan   (Côte d’Ivoire)

^c UNIVERSITÉ FÉLIX HOUPHOUËT BOIGNY   (Côte d’Ivoire)

^d UNIV MONTPELLIER   (France)

Author keywords

Aroma; Cocos nucifera L.; Genotypes; Quality; Ripening; SPME

Indexed keywords

ALDEHYDE; KETONE; LACTONE; OCTANOIC ACID DERIVATIVE; VOLATILE ORGANIC COMPOUND;

ARTICLE; BEVERAGE; CHEMISTRY; COCONUT; FRUIT; GAS CHROMATOGRAPHY; GENETICS; MASS FRAGMENTOGRAPHY; ODOR; SOLID PHASE MICROEXTRACTION; SPECIES DIFFERENCE;

ALDEHYDES; BEVERAGES; CAPRYLATES; CHROMATOGRAPHY, GAS; COCOS; FRUIT; GAS CHROMATOGRAPHY-MASS SPECTROMETRY; KETONES; LACTONES; ODORS; SOLID PHASE MICROEXTRACTION; SPECIES SPECIFICITY; VOLATILE ORGANIC COMPOUNDS;

COCOS NUCIFERA;

EID: 84864824166     PISSN: 00225142     EISSN: 10970010     Source Type: Journal    
DOI: 10.1002/jsfa.5655     Document Type: Article

References (24)

1. Steiner I and Desser A, Coconut water-composition, properties and processing. Ernährung/Nutrition 32: 513-516 (2008).
2. Anzaldo FE, Kintinar QL, Recto PM, Velasco RU, De La Cruz F and Jacalne A, Coconut water as intravenous fluid. Philippine J Coconut Stud 10: 31-43 (1985).
3. Sierra ZN and Velasco JR, Studies on the growth factor of coconut water-isolation of the growth promoting activity. Philippine J Coconut Stud 1: 11-18 (1976).
4. Saat M, Singh R, Gamini Sirisinghe R and Nawawi M, Rehydration after exercise with fresh young coconut water, carbohydrate-electrolyte beverage and plain water. J Physiol Anthropol Appl Hum Sci 21: 93-104 (2002).
5. Zhang ZY and Pawliszyn J, Headspace solid-phase microextraction. Anal Chem 65: 1843-1852 (1993).
6. Miyazaki T, Plotto A, Goodner K and Gmitter Jr FG, Distribution of aroma volatile compounds in tangerine hybrids and proposed inheritance. J Sci Food Agric 91: 449-460 (2011).
7. Servili M, Selvaggini R, Taticchi A, Begliomini AL and Montedoro G, Relationships between the volatile compounds evaluated by solid phase microextraction and the thermal treatment of tomato juice: optimization of the blanching parameters. Food Chem 71: 407-415 (2000).
8. Jirovetz L, Buchbauer G and Ngassoum MB, Solid-phase-microextraction-headspace aroma compounds of coconut (Cocos nucifera L.) milk and meat from Cameroon. Ernährung/Nutrition 27: 300-303 (2003).
9. Da Fonseca AM, Bizerra AMC, Souza JSNd, Monte FJQ, Oliveira MdCFd, Mattos MCd, et al, Constituents and antioxidant activity of two varieties of coconut water (Cocos nucifera L.). Rev Bras Farmacogn 19: 193-198 (2009).
10. Rethinam P and Kumar TBN, Tender coconut-an overview. Indian Coconut J 32: 2-22 (2001).
11. Zhang Y, Gao B, Zhang M, Shi J and Xu Y, Headspace solid-phase microextraction-gas chromatography-mass spectrometry analysis of the volatile components of longan (Dimocarpus longan Lour.). Eur Food Res Technol 229: 457-465 (2009).
12. Ho CW, Wan Aida WM, Maskat MY and Osman H, Optimization of headspace solid phase microextraction (HS-SPME) for gas chromatography mass spectrometry (GC-MS) analysis of aroma compound in palm sugar (Arenga pinnata). J Food Compos Anal 19: 822-830 (2006).
13. Risticevic S, Carasek E and Pawliszyn J, Headspace solid-phase microextraction-gas chromatographic-time-of-flight mass spectrometric methodology for geographical origin verification of coffee. Anal Chim Acta 617: 72-84 (2008).
14. Prades A, Dornier M, Diop N and Pain JP, Coconut water uses, composition and properties: a review. Fruits 67: 87-107 (2012).
15. Jaddou H, Mhaisen MT and Al-Hakim M, Flavour volatile analysis of Zahdi dates by gas liquid chromatography. Date Palm J 3: 367-379 (1984).
16. Crouzet J and Seck S, Tomato aroma biochemical and chemical mechanisms of formation of constituents. Parfums Cosmétiques Arômes 44:71-74, 77-79, 81-84 (1982).
17. Lin FM and Wilkens WF, Volatile flavor components of coconut meat. J Food Sci 35: 538-539 (1970).
18. Pfannhauser W, Eberhardt R and Woidich H, Aroma analysis in food chemistry by GC/MS techniques: determination of natural and artificial coconut flavour. Mikrochim Acta 1: 159-167 (1982).
19. Dufossé L, Latrasse A and Spinnler HE, Importance des lactones dans les arômes alimentaires: structure, distribution, propriétés sensorielles et biosynthèse. Sci Alim 14: 17-50 (1994).
20. Kwiatkowski A, Clemente E, Scarcelli A and Batista V, Quality of coconut water 'in natura' belonging to Green Dwarf fruit variety in different stages of development, in plantation on the northwest area of Parana, Brazil. Int J Food Agric Environ 6: 102-105 (2008).
21. Assa RR, Konan JL, Agbo N, Prades A and Nemlin J, Caractéristiques physico-chimiques de l'eau des fruits de quatre cultivars de cocotier (Cocos nucifera L.) en Côte d'Ivoire. Agron Afr 19: 41-51 (2007).
22. Assa RR, Konan JL, Prades A, Nemlin J and Koffi E, Physicochemical characteristics of kernel during fruit maturation of four coconut cultivars (Cocos nucifera L.). Afr J Biotechnol 9: 2136-2144 (2010).
23. Bourdeix R, N'Cho YP, Sangare A, Baudoin L and De Nucé de Lamothe M, The improved PB121 coconut hybrid, a cross between the Malayan Yellow Dwarf and selected West African Tall. Oléagineux Corps Gras Lipides 47: 619-630 (1992).
24. Bourdeix R, Konan JL and N'Cho YP, Coconut: a Guide to Traditional and Improved Varieties. Diversiflora, Montpellier (2005).