TY - JOUR
T1 - Changes in the Profile of Volatiles of Canned Coconut Milk during Storage
AU - Tinchan, Patcharaporn
AU - Lorjaroenphon, Yaowapa
AU - Cadwallader, Keith R
AU - Chaiseri, Siree
PY - 2015/1/1
Y1 - 2015/1/1
N2 - 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. Practical Application: Canned coconut milk was not shelf-stable due to deleterious aroma changes. The alteration of the profile of volatiles of the stored product was a result of lipid oxidation and subsequent Maillard reaction. Lipid hydrolysis also occurred. The results of this study are an important basis for developing an effective strategy to control aroma changes in stored canned coconut milk.
AB - 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. Practical Application: Canned coconut milk was not shelf-stable due to deleterious aroma changes. The alteration of the profile of volatiles of the stored product was a result of lipid oxidation and subsequent Maillard reaction. Lipid hydrolysis also occurred. The results of this study are an important basis for developing an effective strategy to control aroma changes in stored canned coconut milk.
KW - Aroma compound
KW - Canned coconut milk
KW - Lipid oxidation
KW - Lipolysis
KW - Maillard reaction
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U2 - 10.1111/1750-3841.12730
DO - 10.1111/1750-3841.12730
M3 - Article
C2 - 25533179
AN - SCOPUS:84923261876
VL - 80
SP - C49-C54
JO - Journal of Food Science
JF - Journal of Food Science
SN - 0022-1147
IS - 1
ER -