Coconut detection

It is evident that, in order to obtain accurate results, the method of working must be clearly and minutely adhered to, especially so in view of the fact that the determination of ester by the method of steam distillation is a very valuable indication as to the purity of an oil, serving to detect the fraudulent addition to oils of such esters as diethyl succinate, triethyl citrate, and diethyl oxalate, the free acids of which are nonvolatile in steam. It will not detect glyceryl acetate, terpinyl acetate, nor the esters of coconut oil fatty acids. 

Besides the alkyl ether carboxylates the amidether carboxylates are used as mild surfactants in cosmetic formulations [35-37,68,69,71,80]. As described by Meijer [68,69], the ether carboxylate mixture derived from the monoethanol-amide of coconut oil is a mild product in shampoos and showerbaths, and the stearylmonoethanolamidether carboxylate an oil-in-water emulsifier for creams and lotions. The NDELA content of these products is below the detection level of 10 ppb because of the use of monoethanolamine and the further chemical reactions after amidation. 

Twenty-nine odour-active compounds were detected by using aroma extract dilution analysis (AEDA) [60]. The results of AEDA together with GC-MS analysis showed ethyl 2-methylbutanoate (described as fruity flavour), followed by methyl 2-methylbutanoate and 3-methylbutanoate (fruity, apple-like), 4-hydroxy-2,5-dimethyl-3(2H)-furanone (sweet, pineapple-like, caramel-like), d-decalactone (sweet, coconut-like), l-( ,Z)-3,5-undecatriene (fresh, pineapple-like), and a unknown compound (fruity, pineapple-like) as the most odour-active compounds. 

The United States National Institute for Occupational Safety and Health has approved a method for the analysis of chloroprene in workplace air. The method [Method 1002] involves passing the sample through a solid sorbent tube of coconut shell charcoal, desorbing with carbon disulfide, and analysis by gas chromatography with flame ionization detection. The estimated limit of detection for this method is 0.03 mg per sample or 3.8 mg/m3 assuming a maximum air sample of 8 L (Eller, 1994). 

The proteome investigation of coconut milk showed 307 unique gene products, 200 discovered via CPLL capture and 137 detected in the control. Only 30 gene products were in common between the two sets of data. Compared to a dozen proteins discovered so far in previous studies, this larger proteome could be used as a source of proteins of interest for human health (nutraceuticals) with some unique beneficial effects already described for coconut milk. 

Iverson, J.L. (1972) Gas-liquid chromatographic detection of palm kernel and coconut oils in cacao butter. J. Assoc. Off. Anal. Chem., 55, 1319-1322. 

Sometimes the question asked is whether animal fat is absent from products such as cosmetics or from some other oleochemical product prepared from fats. This can include products such as emulsifiers. Where the product contains original triglyceride then this portion can be considered as described above, and the absence of cholesterol can be considered as good evidence that animal fats are absent. This, however, does not apply to triglycerides formed after saponification of fatty acids, followed by fractionation and recombination with glycerol. So-called fractionated coconut oil is manufactured by this process, and any similar product made from fatty acids from an animal source would not show the presence of any cholesterol. Similarly other oleochemicals formed from fatty acids derived from animal fats would also not contain cholesterol. In these cases it is often impossible to detect the presence of animal fat by testing for cholesterol. The only possibility in some cases might be to look at... 

The two oak lactone isomers cis- and fran -p-methyl-y-octalactone) were first identified in oak wood by Masuda and Nishimura (1971). They are one of the main volatile components present in the extractible fraction of oak wood. Smdies have revealed the detection thresholds for these two isomers to be 0.092mg/L for the cis isomer and 0.49mg/L for the trans isomer in white wines (Chatonnet 1991). Their aroma has been identified as the source of the typical odour of oak barrel aging and has been described as oak or coconut . 

In a study of Pinot Noir wines aged in different types of oak wood, the wines that earned the highest scores for the attributes woody , toasted , vanilla and coconut contained the highest quantities of the cis oak lactone isomer (Sauvageot and Feuillat 1999). This component exerts the greatest sensory effect in wines aged in oak wood, and the cis isomer is present in quantities greater than the detection threshold even in species low in lactones, like Q. robur (Dtaz-Maroto et al. 2004). 

Recently, AEDA and SHA-0 yielded 41 and 45 odor active compounds for Scheurebe and Gewurztraminer wines, respectively (P). Ethyl 2-methylbutyrate, ethyl isobutyrate, 2-phenylethanol, 3-methylbutanol, 3-hydroxy-4,5-dimethyl-2(5H)-furanone, 3-ethylphenol and one unknown compound, named wine lactone, showed high flavor dilution (FD)- factors (Table I) in Gewurztraminer and Scheurebe wines. 4-Mercapto-4-methylpentan-2-one belongs to the most potent odorants only in the variety Scheurebe whereas cis-rose oxide was perceived only in Gewurztraminer (Table I). 4-Mercapto-4-methylpentan-2-one was identified for the first time in Sauvignon blanc wines (JO). The unknown compound with coconut, woody and sweet odor quality, which has not yet been detected in wine or a food, was identified as 3a,4,5,7a-tetrahydro-3,6-dimethylbenzofuran-2(3H)-one (wine lactone) (JJ). 

Reichert-Meisel Number (R.M.number) It is defined as the number of millilitres of 0.1 N alkali required to neutralise the soluble volatile fatty aicds contained in 5 gm of fat. It measures the volatile soluble fatty acids. It is confined to butter and coconut oil. The determination of Reichert-Meisel number is important to the food chemist because it helps to detect the adulteration in butter and ghee. Reichert-Meisel value is reduced when animal fat is used as adulterant in butter or ghee. 

Adsorption kinetic was investigated, and the influence of contact time between coconut fiber and lipase, at different enzyme concentrations from 0 U/ml (control without enzyme) to 90 U/ml, were evaluated. No hydrolytic activity was detected when the fiber without immobilized enzyme (control) was used as catalyst. Figure 1 pictures the influence of different initial concentrations of lipase in the supernatant ( 0 equal to 30, 60, or 90 U/ml) on the hydrol)ftic activity of immobilized CALB. The experimental data were subjected to statistical analysis (analysis of variance). At the probability level of p<0.05 (data not shown), it was observed that immobilized amount increases as time increased until 2 h (in... 

As shown in Table 3, all strains yielded an opaque, white, thick pellicle, as the L value shifted slightly toward the lightness side. However, the values obtained from strains 893 and 975 detected higher values of positive b, indicating yellowness. Values from the calculated chroma and hue angle for strains 893 and 975 are also shown in Table 3. The samples cultivated on pineapple juice yielded an opaque yellow color, which contained a carotene color, (/lab values approach to 90°, Table 3), while those bacterial celluloses derived from the coconut juice showed a white color. 

Analysis of the surface oxidation products using either TA or GC/MS indicated that the predominant product of surface oxidation is DMDS. In the case of the coconut shell based carbon with veiy small pores present, S208, the traces of methyl methane thiosulfonate (CzHsOaSa) were detected. It can be the product of the reaction of DMD with oxygen ... 

Coconut flavor. Key compounds in C. f. are the Cs-C,2 and C 4 S- alkanolides, with 5-decanolide as the main component. The 4-nonanolide (see alkanolides) used in commercial C. f. cannot be detected in natural C. f. The sweet flavor of roasted coconuts is due to the additional formation of maltol and 2-hydroxy-3-methy 1-2-cyclopenten-1 -one. 

Heenan, C.N., Shaw, K.J. Pitt, J.l. (1998) Ochratoxin A production by Aspergillus carbonarlus and A. niger isolates and detection using coconut cream agar. J. Food Mycol. 1,63-72. 

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