Arie Febrianto Mulyadi, Matthias Schreiner, Ika Atsari Dewi
Virgin coconut oil (VCO) is a vegetable oil extracted from fresh coconut meat and processed using only physical without contamination by chemicals usage. Some phenolic acids identified in VCO include: protocatechuic, vanillic, caffeic, syringic, ferulic, and p-coumaric acids. Some study suggested that the contribution of antioxidant activity in VCO could be due to phenolic compounds. Volatile compounds identified included ethyl acetate, acetic acid, 2-pentanone, hexanal, n-octane, 2-heptanone, limonene, nonanal, octanoic acid, ethyl octanoate, δ-octalactone, ethyl decanoate, δ-decalactone, and dodecanoic acid. The sensory properties identified and quantified in VCO had slightly detectable acid aroma, sweet and salty tastes, and perceptible nutty aroma and flavor. This paper primarily discusses the findings associated with phenolic compounds, volatile compounds, antioxidant activity, and the sensory properties of VCO. © 2018 Author(s).
Division of Food Chemistry, Department of Food Science and Technology, University of Natural Resources and Life Science, Vienna, Austria; Department of Agriindustrial Technology, Faculty of Agricultural Technology, Brawijaya University, Malang, East Java, Indonesia; Palm Based Agroindustry Research Group, Brawijaya University, Malang, East Java, Indonesia
