| Title: | Changes in the profile of volatiles of canned coconut milk during storage |
| Author(s): | Tinchan P; Lorjaroenphon Y; Cadwallader KR; Chaiseri S; |
| Address: | "Dept. of Food Science and Technology, Faculty of Agro-Industry, Kasetsart Univ, 50 Ngamwongwan Rd., Ladyao, Chatuchak, Bangkok, 10900, Thailand" |
| ISSN/ISBN: | 1750-3841 (Electronic) 0022-1147 (Linking) |
| Abstract: | "The alteration of the profile of volatiles of canned coconut milk was monitored during storage at ambient temperature. Canned coconut milk was thermally processed (121 degrees C for 5 min), and then stored at ambient temperature (32 to 35 degrees C) for 6 mo. Volatile compounds were assessed monthly using direct solvent extraction (diethyl ether), followed by high-vacuum distillation and gas chromatography-mass spectrometry analysis. Six groups of compounds consisting of alcohols, aldehydes, ketones, acids, esters, lactones, and others were identified. Two stages of major changes in profile of volatiles were observed. The 1st occurred after 2 mo as indicated by a high abundance of alcohols, acids, and lactones. The 2nd was observed after 5 mo and corresponded to a large increase in lactones, short-chain free fatty acids, 3-methyl-2(5H)-furanone, and phenol. Acetic and butyric acids observed after 5 mo could contribute to the potential of off-odor development in the product as indicated by their high odor activity values. Lactones increased approximately 10-fold. Identification of 3-methyl-2(5H)-furanone indicated that Maillard reaction had occurred in conjunction with the development of a coconut, toffee-like, and caramel odor" |
| Keywords: | "Alcohols/analysis Aldehydes/analysis Beverages/*analysis *Cocos Esters/analysis Food Handling/methods Food, Preserved/*analysis Gas Chromatography-Mass Spectrometry/methods Hot Temperature Ketones/analysis Lactones/analysis Maillard Reaction Odorants/anal;" |
| Notes: | "MedlineTinchan, Patcharaporn Lorjaroenphon, Yaowapa Cadwallader, Keith R Chaiseri, Siree eng Research Support, Non-U.S. Gov't 2014/12/24 J Food Sci. 2015 Jan; 80(1):C49-54. doi: 10.1111/1750-3841.12730. Epub 2014 Dec 22" |
