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VOLATILE FLAVOR COMPONENTS OF COCONUT MEAT (1970)

LIN, FANG M. ; WILKENS, WALTER F.

Oxford, UK : Blackwell Publishing Ltd

Journal of food science 35 (1970), S. 0

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ISSN: 1750-3841

Source: Blackwell Publishing Journal Backfiles 1879-2005

Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology

Notes: Gas, chromatographic and mass-spectral techniques were employed in the isolation and identification of the volatile-flavor components of coconut meat. 15 compounds were positively identified. Odors of authentic compounds were described. Both delta-C8, -C10 lactones and n-octanol were the major volatile components and responsible for the characteristic aroma of coconut meat. The contributions of other minor components to flavor and their significance were also described.

Type of Medium: Electronic Resource

URL: http://dx.doi.org/10.1111/j.1365-2621.1970.tb04802.x

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