Changes in the Profile of Volatiles of Canned Coconut Milk during Storage
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 °C for 5 min), and then stored at ambient temperature (32 to 35 °C) for 6 mo. Volatile compounds were assessed monthly using direct...
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| Veröffentlicht in: | Journal of food science 2015-01, Vol.80 (1), p.C49-C54 |
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| creator | Tinchan, Patcharaporn Lorjaroenphon, Yaowapa Cadwallader, Keith R Chaiseri, Siree |
| description | 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 °C for 5 min), and then stored at ambient temperature (32 to 35 °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. |
| doi_str_mv | 10.1111/1750-3841.12730 |
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Canned coconut milk was thermally processed (121 °C for 5 min), and then stored at ambient temperature (32 to 35 °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.</description><identifier>ISSN: 0022-1147</identifier><identifier>EISSN: 1750-3841</identifier><identifier>DOI: 10.1111/1750-3841.12730</identifier><identifier>PMID: 25533179</identifier><identifier>CODEN: JFDSAZ</identifier><language>eng</language><publisher>United States: The Institute</publisher><subject>acids ; Alcohols ; Alcohols - analysis ; Aldehydes ; Aldehydes - analysis ; Ambient temperature ; aroma compound ; Beverages - analysis ; canned coconut milk ; Coconut milk ; coconuts ; Cocos ; distillation ; esters ; Esters - analysis ; Food Handling - methods ; Food preservation ; Food science ; Food, Preserved - analysis ; free fatty acids ; Gas Chromatography-Mass Spectrometry - methods ; gas-chromatography-mass spectrometry ; Hot Temperature ; Ketones - analysis ; Lactones ; Lactones - analysis ; lipid oxidation ; lipolysis ; Maillard Reaction ; Milk ; Odorants - analysis ; Odors ; off odors ; phenol ; Solvent extraction ; solvents ; Storage ; Temperature ; Time Factors ; Volatile compounds ; Volatile Organic Compounds - analysis</subject><ispartof>Journal of food science, 2015-01, Vol.80 (1), p.C49-C54</ispartof><rights>2014 Institute of Food Technologists</rights><rights>2015 Institute of Food Technologists</rights><lds50>peer_reviewed</lds50><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c6360-15017cba191da6f9a9aceeffd4ed4b64ce8595fd61c279ac986506b0992635f93</citedby><cites>FETCH-LOGICAL-c6360-15017cba191da6f9a9aceeffd4ed4b64ce8595fd61c279ac986506b0992635f93</cites></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktopdf>$$Uhttps://onlinelibrary.wiley.com/doi/pdf/10.1111%2F1750-3841.12730$$EPDF$$P50$$Gwiley$$H</linktopdf><linktohtml>$$Uhttps://onlinelibrary.wiley.com/doi/full/10.1111%2F1750-3841.12730$$EHTML$$P50$$Gwiley$$H</linktohtml><link.rule.ids>314,780,784,1417,27924,27925,45574,45575</link.rule.ids><backlink>$$Uhttps://www.ncbi.nlm.nih.gov/pubmed/25533179$$D View this record in MEDLINE/PubMed$$Hfree_for_read</backlink></links><search><creatorcontrib>Tinchan, Patcharaporn</creatorcontrib><creatorcontrib>Lorjaroenphon, Yaowapa</creatorcontrib><creatorcontrib>Cadwallader, Keith R</creatorcontrib><creatorcontrib>Chaiseri, Siree</creatorcontrib><title>Changes in the Profile of Volatiles of Canned Coconut Milk during Storage</title><title>Journal of food science</title><addtitle>Journal of Food Science</addtitle><description>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 °C for 5 min), and then stored at ambient temperature (32 to 35 °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.</description><subject>acids</subject><subject>Alcohols</subject><subject>Alcohols - analysis</subject><subject>Aldehydes</subject><subject>Aldehydes - analysis</subject><subject>Ambient temperature</subject><subject>aroma compound</subject><subject>Beverages - analysis</subject><subject>canned coconut milk</subject><subject>Coconut milk</subject><subject>coconuts</subject><subject>Cocos</subject><subject>distillation</subject><subject>esters</subject><subject>Esters - analysis</subject><subject>Food Handling - methods</subject><subject>Food preservation</subject><subject>Food science</subject><subject>Food, Preserved - analysis</subject><subject>free fatty acids</subject><subject>Gas Chromatography-Mass Spectrometry - methods</subject><subject>gas-chromatography-mass spectrometry</subject><subject>Hot Temperature</subject><subject>Ketones - analysis</subject><subject>Lactones</subject><subject>Lactones - analysis</subject><subject>lipid oxidation</subject><subject>lipolysis</subject><subject>Maillard Reaction</subject><subject>Milk</subject><subject>Odorants - analysis</subject><subject>Odors</subject><subject>off odors</subject><subject>phenol</subject><subject>Solvent extraction</subject><subject>solvents</subject><subject>Storage</subject><subject>Temperature</subject><subject>Time Factors</subject><subject>Volatile compounds</subject><subject>Volatile Organic Compounds - analysis</subject><issn>0022-1147</issn><issn>1750-3841</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2015</creationdate><recordtype>article</recordtype><sourceid>EIF</sourceid><recordid>eNqFkUtP3DAYRa2qVRlo1921kbrpJuBH_NleVqEMIKCgAbq0PIk9BDIxtRNR_n2dBmbRzViy_Dr3StZB6BPB-ySNAyI4zpksyD6hguE3aLa5eYtmGFOaE1KIHbQb4z0ezwzeox3KOWNEqBk6Ke9Mt7Ixa7qsv7PZZfCuaW3mXXbrW9OnfRwPpek6W2elr3w39Nl50z5k9RCabpUteh_Myn5A75xpo_34su6hm6Mf1-VxfvZzflJ-P8srYIBzwjER1dIQRWoDThllKmudqwtbF0soKiu54q4GUlGR3pQEjmGJlaLAuFNsD32beh-D_z3Y2Ot1EyvbtqazfoiaSCwxCELZdlRIoYRIie0ocFpgIIwm9Ot_6L0fQpf-nKgCpAAhZaIOJqoKPsZgnX4MzdqEZ02wHt3p0ZQeTel_7lLi80vvsFzbesO_ykoATMBTsvK8rU-fHh0uXpvzKdjE3v7ZBE140CCY4PrXxVxfndLyeH5L9WXiv0y8M16bVWiivllQnNSlCUQB-wv0u7hT</recordid><startdate>201501</startdate><enddate>201501</enddate><creator>Tinchan, Patcharaporn</creator><creator>Lorjaroenphon, Yaowapa</creator><creator>Cadwallader, Keith R</creator><creator>Chaiseri, Siree</creator><general>The Institute</general><general>Blackwell Publishing Ltd</general><general>Wiley Subscription Services, Inc</general><scope>FBQ</scope><scope>BSCLL</scope><scope>CGR</scope><scope>CUY</scope><scope>CVF</scope><scope>ECM</scope><scope>EIF</scope><scope>NPM</scope><scope>AAYXX</scope><scope>CITATION</scope><scope>7QO</scope><scope>7QR</scope><scope>7ST</scope><scope>7T7</scope><scope>7U7</scope><scope>8FD</scope><scope>C1K</scope><scope>F28</scope><scope>FR3</scope><scope>P64</scope><scope>RC3</scope><scope>SOI</scope><scope>7X8</scope></search><sort><creationdate>201501</creationdate><title>Changes in the Profile of Volatiles of Canned Coconut Milk during Storage</title><author>Tinchan, Patcharaporn ; Lorjaroenphon, Yaowapa ; Cadwallader, Keith R ; Chaiseri, Siree</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c6360-15017cba191da6f9a9aceeffd4ed4b64ce8595fd61c279ac986506b0992635f93</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2015</creationdate><topic>acids</topic><topic>Alcohols</topic><topic>Alcohols - analysis</topic><topic>Aldehydes</topic><topic>Aldehydes - analysis</topic><topic>Ambient temperature</topic><topic>aroma compound</topic><topic>Beverages - analysis</topic><topic>canned coconut milk</topic><topic>Coconut milk</topic><topic>coconuts</topic><topic>Cocos</topic><topic>distillation</topic><topic>esters</topic><topic>Esters - analysis</topic><topic>Food Handling - methods</topic><topic>Food preservation</topic><topic>Food science</topic><topic>Food, Preserved - analysis</topic><topic>free fatty acids</topic><topic>Gas Chromatography-Mass Spectrometry - methods</topic><topic>gas-chromatography-mass spectrometry</topic><topic>Hot Temperature</topic><topic>Ketones - analysis</topic><topic>Lactones</topic><topic>Lactones - analysis</topic><topic>lipid oxidation</topic><topic>lipolysis</topic><topic>Maillard Reaction</topic><topic>Milk</topic><topic>Odorants - analysis</topic><topic>Odors</topic><topic>off odors</topic><topic>phenol</topic><topic>Solvent extraction</topic><topic>solvents</topic><topic>Storage</topic><topic>Temperature</topic><topic>Time Factors</topic><topic>Volatile compounds</topic><topic>Volatile Organic Compounds - analysis</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Tinchan, Patcharaporn</creatorcontrib><creatorcontrib>Lorjaroenphon, Yaowapa</creatorcontrib><creatorcontrib>Cadwallader, Keith R</creatorcontrib><creatorcontrib>Chaiseri, Siree</creatorcontrib><collection>AGRIS</collection><collection>Istex</collection><collection>Medline</collection><collection>MEDLINE</collection><collection>MEDLINE (Ovid)</collection><collection>MEDLINE</collection><collection>MEDLINE</collection><collection>PubMed</collection><collection>CrossRef</collection><collection>Biotechnology Research Abstracts</collection><collection>Chemoreception Abstracts</collection><collection>Environment Abstracts</collection><collection>Industrial and Applied Microbiology Abstracts (Microbiology A)</collection><collection>Toxicology Abstracts</collection><collection>Technology Research Database</collection><collection>Environmental Sciences and Pollution Management</collection><collection>ANTE: Abstracts in New Technology & Engineering</collection><collection>Engineering Research Database</collection><collection>Biotechnology and BioEngineering Abstracts</collection><collection>Genetics Abstracts</collection><collection>Environment Abstracts</collection><collection>MEDLINE - Academic</collection><jtitle>Journal of food science</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Tinchan, Patcharaporn</au><au>Lorjaroenphon, Yaowapa</au><au>Cadwallader, Keith R</au><au>Chaiseri, Siree</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Changes in the Profile of Volatiles of Canned Coconut Milk during Storage</atitle><jtitle>Journal of food science</jtitle><addtitle>Journal of Food Science</addtitle><date>2015-01</date><risdate>2015</risdate><volume>80</volume><issue>1</issue><spage>C49</spage><epage>C54</epage><pages>C49-C54</pages><issn>0022-1147</issn><eissn>1750-3841</eissn><coden>JFDSAZ</coden><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 °C for 5 min), and then stored at ambient temperature (32 to 35 °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.</abstract><cop>United States</cop><pub>The Institute</pub><pmid>25533179</pmid><doi>10.1111/1750-3841.12730</doi><tpages>6</tpages></addata></record> |
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| subjects | acids Alcohols Alcohols - analysis Aldehydes Aldehydes - analysis Ambient temperature aroma compound Beverages - analysis canned coconut milk Coconut milk coconuts Cocos distillation esters Esters - analysis Food Handling - methods Food preservation Food science Food, Preserved - analysis free fatty acids Gas Chromatography-Mass Spectrometry - methods gas-chromatography-mass spectrometry Hot Temperature Ketones - analysis Lactones Lactones - analysis lipid oxidation lipolysis Maillard Reaction Milk Odorants - analysis Odors off odors phenol Solvent extraction solvents Storage Temperature Time Factors Volatile compounds Volatile Organic Compounds - analysis |
| title | Changes in the Profile of Volatiles of Canned Coconut Milk during Storage |
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