Analysis of Flavor Components in the Coconut Juice and Beverage Based on GC-MS Method
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Abstract:
In order to analyze the flavor composition and content of different maturity coconut Juice in young coconut, tender coconut, mature coconut, as well as the coconut water beverage, volatile components were prepared with distillation and extraction equipment (SDE), then isolated and identified by gas chromatography-mass spectrometry (GC-MS). 67 flavor compounds were identified and classified into 7 groups, including 32 esters, 11 acids, 7 alcohols, 3 aldehydes, 3 ketones, 4 phenols and 7 others compounds. Through the analysis of flavor compounds, esters, alcohols and acids were found to be the main flavor substances. The same volatile substance was 2, 3-Butanediol. Those samples showed significantly difference in varieties and contents of aroma trace components, and aroma components in mature coconut juice were higher than those of other samples. Therefore, the sensory quality of coconut beverage was directly influenced by the aroma components in coconut water. This would provide a more theoretical basis for developing the research of sensory quality in coconut water beverage.
