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.SRC-COCONUT-1984 · PRIMARY
Aroma constituents of roasted coconut.
Sretsei Saitagaroon, Shunro Kawakishi & Mitsuo Namiki · Agricultural and Biological Chemistry
Title, journal, date and first author checked against the publisher’s Crossref record on 2026-10-02 (check run 36958508250). Publication date confirmed to the year. The publisher reported no open licence for the work. SmellBook publishes only the citation and its own claim, never the work’s text.
Reviewed 2026-10-02 · corrections 0
coconutlactonesdried coconut
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Permanent identifier smellbook:source:coconut-aroma-1984 · Graph record (JSON)
Dataset history In the SmellBook dataset since Strategy Phase 349.