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

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

Food chemistry 2022 Feb 01

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Tender Coconut water is popular for its deliciousness and nutrition. Mature coconut water, usually discarded as waste in the coconut kernel-based food industry due to its unpleasant flavor, was used as a raw material to make vinegar by liquid-state fermentation. The compounds in fresh coconut water with high odor activity values (OAVs) were isovaleric acid and acetic acid, with pungent sour tastes. The compounds with high OAVs in aged coconut water vinegar were phenylethyl acetate, isoamyl acetate and benzaldehyde, with almond, banana or pear-like aromas. Coconut water vinegar was rich in essential amino acids, especially phenylalanine. Through pathway analysis, seventeen key metabolic pathways and three key metabolic substrates (aspartate, glutamate and pyruvate) were found. According to sensory evaluation, the aged vinegar tastes better. Coconut water vinegar is delicious and nutritious, so reprocessing mature coconut water into vinegar is an appropriate way to reuse waste coconut water. Copyright © 2021. Published by Elsevier Ltd.

Citation

Senzheng Xu, Zewei Ma, Ying Chen, Jiaxin Li, Haiyan Jiang, Taiqi Qu, Weimin Zhang, Congfa Li, Sixin Liu. Characterization of the flavor and nutritional value of coconut water vinegar based on metabolomics. Food chemistry. 2022 Feb 01;369:130872