Coconut water (coconut liquid endosperm) has become increasingly popular in recent years due to its low-calorie, low-sugar content and its isotonic properties. It is extracted from the green, unripe fruits of the coconut palm (Cocos nucifera L.). Although there is a wide range of commercially available products with different sensory attributes, up to now, current research on the flavour of coconut water is rare.
For this reason, the aim of this study was to elucidate the aroma-active compounds in different coconut waters using aroma extract dilution analysis (AEDA) as well as gas chromatography/mass spectrometry experiments. The analysed coconut waters differed both in composition of aroma compounds and in levels of flavour dilution factors (FD-factors). The flavour is among others affected by the stage of maturity, variety of the coconut and mainly by the type of preservation.
We are looking forward to meeting you at the 12th Wartburg Symposium to discuss the poster or any other requirements you might have.
Dr. Monika Christlbauer CEO