Assessment of volatile and non-volatile organic compounds in the liquid endosperm of young ‘Nam Hom’ coconut (Cocos nuciferaL.) at two stages of maturity

SUMMARYYoung coconut (Cocos nucifera L.) fruit collected 6–8 months after anthesis (MAA) contain a high volume of water [20% (w/w)] and can provide a refreshing drink. The present study investigated volatile organic compounds (VOCs), as aroma components, and physico-chemical changes in the liquid endosperm of young ‘Nam Hom’ coconut at two stages of maturity: the one-layer stage (6 MAA) and the two-layer stage (7.0–7.5 MAA) of the flesh. The liquid endosperm of coconut fruit becomes sweeter and more turbid late during maturation. Lauric acid (C12:0) and myristic acid (C14:0) were the main free fatty acids in the liquid endosperm of coconut. Short-chain fatty acid (C10–C12) concentrations increased slightly, and longer-chain fatty acid (C14–C18) concentrations declined when fruit matured from the one- to the two-layer stage of flesh. Solvent extractions showed a 1.4-fold increase in the total concentration of VOCs in the liquid endosperm during fruit development. This was related to a major increase in squalene and sterols, to 21.7% (w/w) of the total VOC and non-volatile organic compounds, whereas the concentrations of terpenes and esters remained stable. Although a series of alkanes existed in the liquid endosperm of coconut, the main aroma components were 2-methyl-1-butyl acetate and terpenes such as D-limonene, α-pinene, and 3-carene. We conclude that, when coconut fruit developed from the one- to the two-layered flesh stage, the liquid endosperm not only became sweeter and contained higher concentrations of aroma volatile and non-volatile components, but also became oily and less translucent.