Changes in the Profile of Volatiles of Canned Coconut Milk during Storage

Keyphrases

• Coconut Milk 100%
• Lactones 80%
• Alcohol 40%
• Ambient Temperature 40%
• 4-hydroxy-2,5-dimethyl-3(2H)-furanone 40%
• Maillard Reaction 40%
• Aldehydes 20%
• Acetic Acid 20%
• Dimethyl Ether 20%
• Ketones 20%
• High Abundance 20%
• Gas Chromatography-mass Spectrometry Analysis 20%
• Butyric Acid 20%
• Effective Strategies 20%
• Major Change 20%
• Odor Activity Value 20%
• Lipid Peroxidation 20%
• Volatile Compounds 20%
• Direct Solvent Extraction 20%
• Caramel 20%
• Off-odor 20%
• Lipid Hydrolysis 20%
• High Vacuum Distillation 20%
• Short Chain Free Fatty Acid 20%
• Coconut 20%
• Shelf-stable 20%
• Toffee 20%
• Acid Esters 20%
• Stored Products 20%

Food Science

• Maillard Reaction 100%
• Gas Chromatography Mass Spectrometry 50%
• Mass Spectrometry 50%
• Butyrate 50%
• Free Fatty Acids 50%