The Chemistry and Sensory Attributes of Virgin Coconut Oil

Author

PROF DR MOHAMAD ROJI SARMIDI
The extraction of virgin coconut oil (Nur Arbainah Binti Shamsul Annuar1, Mohamad Roji Bin Sarmidi1
1Department of Bioprocess Engineering, Faculty of Chemical Engineering and Natural Resources, UTM, Malaysia

Language

English

Title

The Chemistry and Sensory Attributes of Virgin Coconut Oil

Proceeding

7th INTRACOM – 2nd ICBWI 2009

Date

24th July 2009

Place Held

PWTC, Kuala Lumpur

Abstract

The extraction of virgin coconut oil (VCO) had been carried out using three different processes which are wet, dry and integrated wet process. The extraction were carried out below 50ºC in order to preserve the heat labile components in VCO. In this study, the descriptive sensory analysis was conducted to differentiate among the three process applied and also to study the lipid content in VCO. VCO that extracted via integrated wet process and wet process almost nearly colorless but wet process had slightly detected rancidity. As for VCO extracted via integrated wet process,it gives very sweet taste, aroma and flavor, while VCO extracted via dry process was slightly yellow, had nutty aroma and flavor. Results obtained from the sensory analysis can described the lipid content of VCO. The analysis were using ultra performance liquid chromatography tandem mass spectrography (UPLC-MS/MS). VCO extracted via integrated wet process shows that it preserve triacylglycerols (TAG) compared to wet and dry process that contains other than TAG which are diacylcerides (DAG), monogalactosyl diacylglycerides (MGDG), suloquinorosyl diaclyglycerides (SQDG) and digalactosyl diacylcerides (DGDG).  This showed that VCO extracted by different processes result in different sensory as well as lipid class.

Keywords

Virgin Coconut Oil

Session

Symposium 2B (ICBWI)

Topic

Functional Food & Nutraceutical