Food research international (Ottawa, Ont.)CocosGas Chromatography-Mass SpectrometryVolatile Organic CompoundsTasteOdorants
A multi-analytical approach for flavor deterioration assessment of coconut water using quantitative descriptive analysis, E-nose, GC-IMS, and GC × GC-TOF-MS.
Tao Wang, Mayue Zhuo, Xincheng Zhang, Mengyang Zhang, Wei-Ting Wang, Meizhen Xie, Lipin Chen, Yong-Huan Yun
Published: 202510.1016/j.foodres.2025.117564
Abstract
Quality deterioration of coconut water often leads to a significant change in flavor. This study intends to reveal the mechanism of flavor deterioration of coconut water under different storage temperatures in depth by combining various analytical me…
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