Flavor components of fermented coconut milk using Omics technology combined with SPME-GC-MS
Vol: 35, Issue: 2, Page: 42-47
2019
- 89Usage
Metric Options: CountsSelecting the 1-year or 3-year option will change the metrics count to percentiles, illustrating how an article or review compares to other articles or reviews within the selected time period in the same journal. Selecting the 1-year option compares the metrics against other articles/reviews that were also published in the same calendar year. Selecting the 3-year option compares the metrics against other articles/reviews that were also published in the same calendar year plus the two years prior.
Example: if you select the 1-year option for an article published in 2019 and a metric category shows 90%, that means that the article or review is performing better than 90% of the other articles/reviews published in that journal in 2019. If you select the 3-year option for the same article published in 2019 and the metric category shows 90%, that means that the article or review is performing better than 90% of the other articles/reviews published in that journal in 2019, 2018 and 2017.
Citation Benchmarking is provided by Scopus and SciVal and is different from the metrics context provided by PlumX Metrics.
Example: if you select the 1-year option for an article published in 2019 and a metric category shows 90%, that means that the article or review is performing better than 90% of the other articles/reviews published in that journal in 2019. If you select the 3-year option for the same article published in 2019 and the metric category shows 90%, that means that the article or review is performing better than 90% of the other articles/reviews published in that journal in 2019, 2018 and 2017.
Citation Benchmarking is provided by Scopus and SciVal and is different from the metrics context provided by PlumX Metrics.
Metrics Details
- Usage89
- Downloads60
- Abstract Views29
Artifact Description
In order to analyze the correlation between characteristic flavor components and sensory flavor of fermented coconut milk. Solid-phase micro extraction (SPME) combined with gas chromatography-mass spectrometry (GC-MS) was employed to analyze the volatile flavor compounds of fermented coconut, natural coconut milk and yogurt, respectively. The sensory properties of flavor were assessed, and the characteristic flavor of the fermented coconut milk was analyzed from the sensory and flavor substances in combination with the omics technology. The results showed that the sensory flavor characteristics of fermented coconut milk were higher in sweet, sour, coconut, milky, creamy and alcoholic sensory scores; the sweetness of the original coconut milk is too high, accompanied by a thicker cooking flavor. A total of 23 flavors were detected from the fermented coconut milk, 5 and 2 of them were more than the original coconut milk and yogurt respectively. Compared with the original coconut milk, the relative content of acid and ester in the fermented coconut milk decreased by 11.005% and 11.670%, respectively; while the relative contents of alcohols, ketones and aldehydes increased by 6.015%, 10.295% and 1.975%, respectively; the acid substances in yogurt were the main flavor components, which was 31.79% higher than the fermented coconut milk. Flavored components such as 2,3-pentanedione and 3-hydroxy-2-butanone in fermented coconut milk mainly contribute to fruity aroma, milky aroma and caramel odor, and ester substances mainly contribute vanilla, sweet, coconut flavor and steamed flavor.
Bibliographic Details
https://www.ifoodmm.cn/journal/vol35/iss2/9; https://www.ifoodmm.cn/cgi/viewcontent.cgi?article=2349&context=journal; http://dx.doi.org/10.13652/j.issn.1003-5788.2019.02.009; https://dx.doi.org/10.13652/j.issn.1003-5788.2019.02.009; https://www.chndoi.org/Resolution/Handler?doi=10.13652/j.issn.1003-5788.2019.02.009
Provide Feedback
Have ideas for a new metric? Would you like to see something else here?Let us know