Characteristics of kopyor coconut (Cocos nucifera L.) using sensory analysis and metabolomics-based approach.

Autor: Yunindanova MB; Department of Biotechnology, Graduate School of Engineering, Osaka University, 2-1 Yamadaoka, Suita, Osaka 565-0871, Japan; Study Program of Agrotechnology, Faculty of Agriculture, Universitas Sebelas Maret, Jl. Ir Sutami No. 36A, Jebres, Surakarta City, Central Java 57126, Indonesia., Putri SP; Department of Biotechnology, Graduate School of Engineering, Osaka University, 2-1 Yamadaoka, Suita, Osaka 565-0871, Japan; Industrial Biotechnology Initiative Division, Institute for Open and Transdisciplinary Research Initiatives, 2-1 Yamadaoka, Suita, Osaka 565-0871, Japan. Electronic address: sastia_putri@bio.eng.osaka-u.ac.jp., Novarianto H; National Research and Innovation Agency (BRIN), Jl. Pingkan Matindas No. 92, Dendengan Dalam, Kec. Tikala, Kota Manado, Sulawesi Utara 95127, Indonesia., Fukusaki E; Department of Biotechnology, Graduate School of Engineering, Osaka University, 2-1 Yamadaoka, Suita, Osaka 565-0871, Japan; Industrial Biotechnology Initiative Division, Institute for Open and Transdisciplinary Research Initiatives, 2-1 Yamadaoka, Suita, Osaka 565-0871, Japan; Osaka University Shimadzu Omics Innovation Research Laboratories, International Center for Biotechnology, Osaka University, 2-1 Yamadaoka, Suita, Osaka 565-0871, Japan.
Jazyk: angličtina
Zdroj: Journal of bioscience and bioengineering [J Biosci Bioeng] 2024 Jul; Vol. 138 (1), pp. 44-53. Date of Electronic Publication: 2024 Apr 12.
DOI: 10.1016/j.jbiosc.2024.02.008
Abstrakt: Kopyor is a coconut with unique characteristics from Indonesia, one of the largest coconut producers in the world. Kopyor is an edible mature coconut with soft endosperm. Although this fruit is one of the most popular coconuts in the world, there are limited studies on its properties, including its sensory attributes and metabolite profiles. This study investigates the characteristics of kopyor using sensory evaluation, a widely targeted metabolomics approach, and multivariate analysis. The liquid (water) and solid (flesh) endosperms were collected as the samples. The results showed that kopyor has characteristics that distinguish it from normal mature and young coconuts. Kopyor water has a milky, creamy, nutty, bitter, and astringent taste with an oily aftertaste and mouthfeel. Kopyor flesh is soft and moist and gives a sandy mouth feel. This study analyzed the sensory attributes of the kopyor endosperm for the first time and compared it with those of normal mature and young coconuts. A gas chromatography mass spectrometry analysis showed that kopyor contained wider variety of metabolites than normal coconuts of the same age. Based on the differential analysis and orthogonal projections to latent structures-regression, kopyor water was characterized by the accumulation of flavor-related metabolites, such as amino acids and organic acids, which contributed to its sensory complexity. This study solidified the effects of maturation and endosperm type on metabolite accumulation in kopyor endosperm. This pioneering information will lead to the future use of kopyor and other unique coconuts worldwide for food, contributing to the sustainability of the coconut industry.
(Copyright © 2024. Published by Elsevier B.V.)
Databáze: MEDLINE
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