ArticleFood chemistry: X2024
Comparative key aroma compounds and sensory correlations of aromatic coconut water varieties: Insights from GC × GC-O-TOF-MS, E-nose, and sensory analysis.
Article in Food chemistry: X, 2024. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 8 papers.
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Who cites it
8 citing papers in PubMed.
- Modulation of Maillard reaction pathways and aroma profiles in peanut oil using enzymatically tailored peanut meal hydrolysates.Food chemistry: X · 2026Article
- Comprehensive volatile profiling and metabolomics analysis of cowpea.Food chemistry: X · 2026Article
- Lipidomics combined with amino acids and their derivatives: Targeted metabolomics analysis for the quality deterioration of coconut water.Current research in food science · 2026Article
- Volatile Fingerprinting and Regional Differentiation of Safflower (Foods (Basel, Switzerland) · 2025Article
- Co-fermentation ofFood chemistry: X · 2025Article
- Unveiling key aroma-active compounds of two distinct aroma-types oriental melon: An integrated sensomics approach utilizing GC × GC-O-TOF-MS, GC-MS, aroma recombination and omission experiments.Food chemistry: X · 2025Article
- Utilizing Headspace-Gas Chromatography-Ion Mobility Spectroscopy Technology to Establish the Volatile Chemical Component Fingerprint Profiles ofMolecules (Basel, Switzerland) · 2024Article
- Identification of characteristic flavor compounds ofFood chemistry: X · 2024Article
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8 authors.
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Abstract
Aroma is a key criterion in evaluating aromatic coconut water. A comparison regarding key aroma compounds and sensory correlations was made between Thailand Aromatic Green Dwarf (THD) and Cocos nucifera L. cv. Wenye No. 4 coconut water using E-nose and GC × GC-O-TOF-MS combined with chemometrics. Twenty-one volatile components of coconut water were identified by GC × GC-O-TOF-MS, and 5 key aroma compounds were analyzed by relative odor activity value and aroma extract dilution analysis. Moreover, the combination of the E-nose with orthogonal partial least squares was highly effective in discriminating between the two coconut water samples and screened the key sensors responsible for this differentiation. Additionally, the correlation between volatile compounds and sensory properties was established using partial least squares. The key aroma compounds of coconut water exhibited positive correlations with the corresponding sensory properties.
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