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--- cocos_nucifera_l [2025/10/15 10:21] – andreas
+++ cocos_nucifera_l [2025/10/15 10:38] (aktuell) – andreas
@@ Zeile 22: / Zeile 22: @@
 [[http://www.scielo.br/scielo.php?pid=S0102-695X2009000200002&script=sci_arttext|Constituents and antioxidant activity of two varieties of coconut water (Cocos nucifera L.). Fonseca, Aluísio M. da, et al., Revista Brasileira de Farmacognosia Vol.19(1B), 2009, 193-198]]
-"As usually reported in the volatile fraction of coconut kernel, three different lactones, δ-octalactone, δ-nonalactone and δ-decalactone, were also detected in coconut water, but in lower quantities than in coconut kernel products. Of the three lactones, δ-octalactone was the most abundant. Lactones combined with 1-hexanol are responsible for the typical coconut aroma. However, their presence in all coconut water samples at a very low percentage might explain the difference between the aromatic perception of coconut water and the classic coconut kernel flavour." \\
+"As usually reported in the volatile fraction of coconut kernel, three different lactones, δ-octalactone, δ-nonalactone and δ-decalactone, were also detected in coconut water, but in lower quantities than in coconut kernel products. Of the three lactones, δ-octalactone was the most abundant. Lactones combined with 1-hexanol are responsible for the typical coconut aroma. However, their presence in all coconut water samples at a very low percentage might explain the difference between the aromatic perception of coconut water and the classic coconut kernel flavour." Main volatile compounds of coconut water were hexanal, pent-3-en-2-one, 2-/3-methylbutan-1-ol, hexanol, octanol, hexanoic acid and octanoic acid. \\
 [Prades, Alexia, et al. "Characterisation of the volatile profile of coconut water from five varieties using an optimised HS‐SPME‐GC analysis." Journal of the Science of Food and Agriculture 92.12 (2012): 2471-2478]