H. Purnomo
Volatile components of coconut fresh sap, sap syrup and coconut sugar were analyzed using GC-MS and identified by matching the mass spectra obtained with those present in the "NIST62 LIB" Library. The most abundant volatile components in the fresh sap, sap syrup and coconut sugar were 2-butanol and acetic acid. Twelve volatile components were identified and there were different amounts of volatile components found in the morning and afternoon tapping of fresh sap and its processed products.
Department of Animal Food Science and Technology, Faculty of Animal Husbandry, Brawijaya University, Malang, East Jawa, Indonesia
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