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--- cocos_nucifera_l [2014/06/16 17:32] – andreas
+++ cocos_nucifera_l [2025/08/26 14:01] (aktuell) – andreas
@@ Zeile 1: / Zeile 1: @@
-Arecaceae - coconut palm, **Kokospalme**
+Cocos nucifera L. - Arecaceae - coconut palm, **Kokospalme**
 "The term coconut can refer to the entire coconut palm, the seed, or the fruit, which, botanically, is a drupe, not a nut...The smell of coconuts comes from the 6-pentyloxan-2-one molecule, known as delta-decalactone in the food and fragrance industries." http://en.wikipedia.org/wiki/Coconut
-"The characteristic coconut aroma from the edible, white flesh (endosperm) of the seeds is mainly due to delta-lactones: (R)-(+)-delta-hexalactone, (R)-(+)-delta-octalactone, (R)-(+)-delta-decalactone and (R)-(+)-delta-dodecalactone." [Jirovetz L, Buchbauer G, Ngassoum MB. Solid-phase-microextraction-headspace aroma compounds of coconut (Cocos nucifera) milk and meat from Cameroon. Ernährung/Nutrition 2003;27(7/8):300-303] cited by http://www.bojensen.net/EssentialOilsEng/EssentialOils09/EssentialOils09.htm
+"When coconut meat is expressed hydraulically the oil will contain the volatiles substances. The crude coconut oil is subsequently steam distilled in order to recover these odorous components. An essential oil of coconut is produced this way. However, the so-called coconut absolute is produced by alcohol extraction of the crude coconut oil." \\
+[Arctander, Steffen. Perfume and flavor materials of natural origin. 1960, 185; reprint Arctander, Steffen. Perfume and flavor materials of natural origin. Lulu. com, 2017, 120]
-{{http://upload.wikimedia.org/wikipedia/commons/3/32/Cocos_nucifera_-_K%C3%B6hler%E2%80%93s_Medizinal-Pflanzen-187.jpg}}
+"Both delta-C8, -C10 lactones and n-octanol were the major volatile components and responsible for the characteristic aroma of coconut meat." \\
+[Lin, Fang M., and Walter F. Wilkens. "Volatile flavor components of coconut meat." Journal of Food Science 35.5 (1970): 538-539]
+"The specific flavour volatile components are the delta-lactones of C-6,C-8, and C-11. These lactones show the characteristic slightly sweetish taste of cocos and determine the cocos flavour in the natural product.“ \\
+[Eberhardt, R., H. Woidich, and W. Pfannhauser. „Analysis of natural and artificial coconut flavouring in beverages.“ Flavour'81: 3rd Weurman Symposium Proceedings of the International Conference, Munich April 28-30, 1981. Walter de Gruyter GmbH & Co KG, 2019, 377-383]
+"As main compounds of the C. nucifera milk, nonanal (14.21%), nonanol (11.23%), heptanal (8.16%), ethyl octanoate (6.16%), heptanol (5.31%) and 2-nonanol (5.14%) was found, while the coconut meat was rich in δ-octalactone (12.64%), ethyl octanoate (9.56%), nonanal (8.42%), nonanoic acid (7.16%), decanol (6.78%), decanal (6.22%) and nonanol (6.15%). By means of chiral phase gas chromatography and olfactoric evaluations (R)-(+)-δ-hexalactone, (R)-(+)-δ-octalactone, (R)-(+)-δ-decalactone, (R)-(+)-δ-dodecalactone and partly hexanol could be identified as aroma impact compounds of the Cocos nucifera samples from Cameroon." \\
+[Jirovetz L, Buchbauer G, Ngassoum MB. Solid-phase-microextraction-headspace aroma compounds of coconut (Cocos nucifera) milk and meat from Cameroon. Ernährung/Nutrition 2003;27(7/8):300-303]
+{{:delta_lactone.jpg|}} (R)-(+)-delta-hexalactone (R=CH3), -octalactone (R=n-Propyl), -decalactone (R=n-Pentyl) ...
+"An analysis of the constituents of coconut (Cocos nucifera L.) water from two fruit varieties (green and yellow) by hydrodistillation and solvent extraction showed the presence of alcohols, ketones, thiols, carboxylic acids, phenols, and esters... Coconut water has a sui generis flavor, being sweet and slightly acid... The present work reports a study of the low molecular weight, hydrodistillable or petroleum ether extractable constituents of the coconut water from the green and yellow varieties of coconut collected in Fortaleza, Ceará, Brazil, and their antioxidant activities using the DPPH assay... \\
+The essential oils obtained by the hydrodistillation process from the two varieties of coconut water, green (sample 1), and yellow (sample 2), showed different chemical compositions. The essential oil from the water of the green coconut variety was characterized by a high level of ketones (42.5%) and esters (29.9%), followed by aldehydes (14.5%) and alcohols (3.2%), and representing 90.1% of the total sample. The major constituents were identified as, 4-hydroxy-4-methylpentan-2-one (30.5%) and n-propyl ethanoate (15.3%). The essential oil analysis from the water of the yellow coconut variety was characterized by the presence of thiols (46.2%), carboxylic acids (23.7%), alcohols (12.1%), esters (10.4%), lactones (4.5%), and aldehydes (1.7%), and represented 98.6% of the total sample. The major components of the essential oil of this sample were 3-mercapto-decane (46.2%) and n-hexadecanoic acid (18.4%).\\
+The compounds of the coconut water from the green and yellow varieties were analyzed in samples obtained by extraction using petroleum ether as solvent. Eight compounds were identified in sample 1' (green variety), and were characterized as esters (58.3%), ketones (33.5%), and diols (8.0%), representing 99.8% of the total extract. For the specimen of the yellow variety, five components were identified and characterized as diols (74.3%), esters (16.7%), and ketones (6.2%), representing 97.2% of total extract. All of the five constituents identified in the sample 2' (yellow variety) are present in the composition of the green variety, sample 1', but at different concentrations. For the green variety, the major constituents were n-propyl ethanoate (53.5%) and 4-methylpentan-2-one (29.0%), whereas for the yellow variety, the major constituents were butane-1,3-diol (67.7%) and n-propyl ethanoate (16.7%)." \\
+[[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]]
+Key aroma compounds with the highest odor activity values (OAV > 1) of coconut milk were nonanal (108), ethyl decanoate (90), octanal (69), ethyl octanoate (67), and ethyl hexanoate (11). "Other compounds with OAVs over 1, including 2-undecanone (3.84), δ-decalactone (3.44), δ-octalactone (1.78), and 2-nonanone (1.39), also contributed to flavor formation by imparting fruity and creamy flavors (Xi et al., 2023), thereby enriching the overall sensory experience." \\
+[Xing, Ruoyu, et al. "Volatile flavor characterization of raw coconut milk and the impact of sterilization: A comparative analysis for coconut flavor preservation." Food Chemistry (2025): 145123]
+{{:cocos.jpg?600}} \\
+Köhler, F.E., Medizinal Pflanzen, Vol.3, t.76 (1890) \\
+[[http://plantgenera.org/species.php?id_species=261063]]