VERIFIEDPRIMARY
Aroma constituents of roasted coconut.
Sretsei Saitagaroon, Shunro Kawakishi & Mitsuo Namiki
Agricultural and Biological Chemistry
DOI 10.1271/bbb1961.48.2301CLM-COCONUT-001 · VERIFIED
Lactones in coconut aroma
An analysis of dried coconut identified saturated δ-lactones with 8, 10 and 12 carbon atoms as the main components giving coconut its characteristic mild, sweet flavour.
Dried coconut analysed in 1984 without olfactometry; fresh coconut, coconut water and coconut oil may differ.
An editor read the abstract fetched from the named service against every part of the claim. Abstract from the publisher's page, fetched in CI, check run 36956169725.
active · reviewed 2026-10-02 · corrections 0
CANONICAL PROFILES1
SUPPORTING SOURCES1
Permanent identifier smellbook:claim:lactones-in-coconut-aroma · Graph record (JSON)
Dataset history In the SmellBook dataset since Strategy Phase 349.