Characterization of the flavor and nutritional value of coconut water vinegar based on metabolomics

Xu, Senzheng; Ma, Zewei; Chen, Ying; Li, Jiaxin; Jiang, Haiyan; Qu, Taiqi; Zhang, Weiyang; Li, Congfa; Liu, Sixin

doi:10.1016/j.foodchem.2021.130872

Cited by 43 publications

(34 citation statements)

References 37 publications

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“…Many volatile compounds can activate olfactory receptors and become the main factor for consumer preference, so they are essential for good flavor [ 2 ]. Previous studies have shown that alcohols, esters, aldehydes and ketones are the main fruit volatiles [ 3 , 4 , 5 ]. While most esters have a fragrance associated with fruit and flowers, aldehydes and ketones, formed by alcohol oxidation, have fruity and creamy aromas [ 6 , 7 ].…”

Section: Introductionmentioning

confidence: 99%

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Comparative Metabolomics Reveals Key Determinants in the Flavor and Nutritional Value of Coconut by HS-SPME/GC-MS and UHPLC-MS/MS

Guo

Lai

et al. 2022

Metabolites

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Coconut is a tropical fruit whose flesh has high flavor quality and nutritional value; however, the differences between coconut varieties are still unclear. Here, volatiles and non-volatiles were profiled at three ripening stages by HS-SPME/GC-MS and UHPLC-MS/MS in two coconut varieties (Hainan Tall, HT and Green Dwarf, GD). Four metabolite classes of volatiles were associated with good aroma including hydrocarbons, benzenoids, alcohols and esters, and these volatiles were generally higher in GD, especially at 7 and 9 months of coconut growth. Pathway-based metabolomics revealed that flavonols and their derivatives were significantly enriched in HT, and some of these metabolites were key determinants of HT flesh bitterness, including kaempferol 7-O-glucoside, a known bitter metabolite. Despite the overall accumulation of amino acids, including L-alanine, L-serine and L-methionine in GD, comparative metabolomics revealed that HT flesh provides a higher content of vitamins than GD. This study sheds light on the metabolic pathways and key metabolites differentiating the flesh flavor quality and nutritional value among coconut varieties, and reveals the possible mechanisms of flavor formation and regulation in coconut fruits.

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Section: Introductionmentioning

confidence: 99%

“…Coconut ( Cocos nucifera L.) is an important economic crop, mainly distributed in tropical regions such as Indonesia, Philippines, India, and Brazil [ 5 ]. In some tropical countries and regions, millions of people consume food products containing coconut daily, especially coconut flesh.…”

Section: Introductionmentioning

confidence: 99%

Comparative Metabolomics Reveals Key Determinants in the Flavor and Nutritional Value of Coconut by HS-SPME/GC-MS and UHPLC-MS/MS

Guo

Lai

et al. 2022

Metabolites

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“…However, in many regions (such as Hainan Province, China), a higher cost is required for the growth and fermentation of Acetobacter xylinus at room temperature, which limits the production of nata de coco [ 7 ]. Therefore, plenty of matured coconut water is usually discarded during the coconut processing, resulting in a massive waste of resources and serious environmental pollution in Hainan Province [ 8 ]. From this, exploring an applicable microbe to replace Acetobacter xylinus is an urgent matter in order to make full use of mature coconut water.…”

Section: Introductionmentioning

confidence: 99%

Optimization and Rheological Study of an Exopolysaccharide Obtained from Fermented Mature Coconut Water with Lipomyces starkeyi

Guo

Chen

et al. 2022

Foods

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The current research aimed to solve the environmental pollution of mature coconut water by Lipomyces starkeyi and provide a study of its high value utilization. The innovation firstly investigated the rheological properties and interface behavior of a crude exopolysaccharide and provided a technical support for its application in food. A response surface methodology was performed to ameliorate the fermentation factors of the new exopolysaccharide with mature coconut water as a substrate, and the consequences suggested that the maximum yield was 7.76 g/L under optimal conditions. Rotary shear measurements were used to study the influence of four variables on the viscosity of the exopolysaccharide solution. The results illustrated that the exopolysaccharide solution demonstrated a shear-thinning behavior and satisfactory thermal stability within the test range. The viscosity of the exopolysaccharide solution was significantly affected by ionic strength and pH; it reached the peak viscosity when the concentration of NaCl was 0.1 mol/L and the pH was neutral. The adsorption behavior of the exopolysaccharide at the medium chain triglyceride–water interface was investigated by a quartz crystal microbalance with a dissipation detector. The results demonstrated that the exopolysaccharide might form a multilayer adsorption layer, and the thickness of the adsorption layer was at its maximum at a concentration of 1.0%, while the interfacial film was the most rigid at a concentration of 0.4%. Overall, these results suggest that the exopolysaccharide produced by Lipomyces starkeyi is an excellent biomaterial for usage in drink, makeup and drug fabrications as a thickening and stabilizing agent.

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“…Coconut cream can be used directly or diluted with water to make various preparations. It can be used for fish and meat dishes, curries, sweets, desserts, cakes, puddings, cakes cookies, jam, ice creams, etc., in India [37].…”

Section: Milk-based Productsmentioning

confidence: 99%

The use of coconut in rituals and food preparations in India: a review

Devi

Ghatani

2022

J. Ethn. Food

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India is highly diverse ranging from snow-capped mountains to deserts, plateaus, and plain regions. It has a tropical climate with diverse climatic condition that favors the cultivation of wide range of fruit, vegetables, cereals, pulses, cotton, and various crops of medicinal importance making it one of the top producers in the world. India ranks second in the production of coconut grown in coastal regions playing a significant role in the agrarian economy and is known as a Nature’s gift to mankind; it is a source of food, beverage, oil seed, fibers, timbers, and health products. Further, it is a highly appreciated fruit with antibacterial, antifungal, antioxidant, antiparasitic, antiviral, and many other qualities. Considering the growing increase in consumption of coconut and its products and the large number of studies that address the theme, it is felt necessary to carry out a bibliographic survey based on the most current and relevant works in the area using books, journal articles, and other available print and electronic resources. This study attempts to gather information on a detailed assessment of the coconut; its uses in rituals, its health benefits, and culinary preparations across India as the delicacies of immemorial ethnic fruit are of rising significance. The importance and significance of documenting this coconut ethnicity in Indian cuisine are an attempt to keep it relevant and take it to broader viewers who admire such unique delicacies. The study reveals coconut has a high value in Indian ritual, and the survey of pharmacological studies on its medicinal uses supports its beneficial properties to human health.

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Characterization of the flavor and nutritional value of coconut water vinegar based on metabolomics

Cited by 43 publications

References 37 publications

Comparative Metabolomics Reveals Key Determinants in the Flavor and Nutritional Value of Coconut by HS-SPME/GC-MS and UHPLC-MS/MS

Comparative Metabolomics Reveals Key Determinants in the Flavor and Nutritional Value of Coconut by HS-SPME/GC-MS and UHPLC-MS/MS

Optimization and Rheological Study of an Exopolysaccharide Obtained from Fermented Mature Coconut Water with Lipomyces starkeyi

The use of coconut in rituals and food preparations in India: a review

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