ArticleFoods (Basel, Switzerland)2020
Characterization of Volatile Profiles and Marker Substances by HS-SPME/GC-MS during the Concentration of Coconut Jam.
Article in Foods (Basel, Switzerland), 2020. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 11 papers.
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11 citing papers in PubMed.
- Targeted metabolomic and transcriptomic reveal the regulatory network of ultrasound on polyphenol biosynthesis in tender coconut flesh during storage.Food chemistry. Molecular sciences · 2025Article
- Co-fermentation ofFood chemistry: X · 2025Article
- Flavor Formation in Dry-Cured Fish: Regulation by Microbial Communities and Endogenous Enzymes.Foods (Basel, Switzerland) · 2023Review
- Isolation and Identification of β-Glucosidases-Producing Non-Molecules (Basel, Switzerland) · 2023Article
- Comparative Study on Chemical Constituents of Ginseng Flowers with Four Consecutive Cultivation Age.International journal of analytical chemistry · 2023Article
- Assessment of genetic diversity and volatile content of commercially grown banana (Musa spp.) cultivars.Scientific reports · 2022Article
- Insights into flavor and key influencing factors of Maillard reaction products: A recent update.Frontiers in nutrition · 2022Review
- Article
- Sugars Replacement as a Strategy to Control the Formation of α-Dicarbonyl and Furanic Compounds during Cookie Processing.Foods (Basel, Switzerland) · 2021Article
- Flavor and Aroma Analysis as a Tool for Quality Control of Foods.Foods (Basel, Switzerland) · 2021Article
- Aroma Investigation of New and Standard Apple Varieties Grown at Two Altitudes Using Gas Chromatography-Mass Spectrometry Combined with Sensory Analysis.Molecules (Basel, Switzerland) · 2020Article
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8 authors.
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Abstract
Characteristic aromas are usually key labels for food products. In this study, the volatile profiles and marker substances of coconut jam during concentration were characterized via sensory evaluation combined with headspace solid phase microextraction-gas chromatography-tandem mass spectrometry (HSPME/GC-MS). A total of 33 aroma compounds were detected by HSPME/GC-MS. Principal component analysis revealed the concentration process of coconut jam can be divided into three stages. In the first stage, esters and alcohols were the two main contributors to the aroma of the coconut jam. Next, a caramel smell was gradually formed during the second stage, which was mainly derived from aldehydes, ketones and alcohols. The concentration of aldehydes increased gradually at this stage, which may be the result of a combination of the Maillard reaction and the caramelization reaction. In the final sterilization stage, the 'odor intensity' of caramel reached the maximum level and a variety of aroma compounds were produced, thereby forming a unique flavor for the coconut jam. Finally, furfural fit a logistic model with a regression coefficient (
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