VOLATILE FLAVOR COMPONENTS OF COCONUT MEAT

SUMMARY Gas, chromatographic and mass‐spectral techniques were employed in the isolation and identification of the volatile‐flavor components of coconut meat. 15 compounds were positively identified. Odors of authentic compounds were described. Both delta‐C 8 , ‐C 10 lactones and n‐octanol were the major volatile components and responsible for the characteristic aroma of coconut meat. The contributions of other minor components to flavor and their significance were also described.