Analysis of flavor volatiles of irradiated desiccated coconut by gas chromatography
1989
Azanza, M.P.V.
Flavour volatiles of desiccated and irradiated desiccated coconut stored for 24 weeks at room temperature were identified and quantified by gas chromatography. Chromatograms of fresh coconut meat revealed some esters, ketones, aldehydes, and alcohols which were responsible for its fruity odor. The oily odor of fresh coconut meat was attributed to minimal amount of delta lactones. Freshly desiccated coconut contained the same volatiles responsible for the fresh fruity odor but the concentration of the delta lactones was considerably higher. The newly irradiated desiccated coconut had the highest concentration of the delta lactones with other volatiles such as ethyl caproate, 1-hexanol, and caprylic aldehyde being also present. With storage, development of oily odor to rancid odor was noted due to increasing amount of delta lactones. Corresponding decrease of volatiles responsible for the fresh fruity odor was noted as shown by the chromatographic profiles of both irradiated and unirradiated samples. Odor deterioration was more pronounced in the irradiated sample. Significant changes in moisture content, peroxide, and iodine values, and free fatty acid were observed during storage. No significant changes, however were noted in percent oil, pH, and water activity. Significant difference in color, taste, and general acceptability were noted at the start of storage with odor changes becoming more evident only after 4 weeks of storage.
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