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Sensory evaluation and sugars contents of coconut (Cocos nucifera l.) water during nuts ripening

Assa R.R., Prades A., Konan A.G., Nemlin J., Konan J.L.. 2013. African Journal of Food Science, 7 (7) : p. 186-192.

DOI: 10.5897/AJFS2012.0601

Sensory characteristics of coconut water from four coconut cultivars (Cocos nucifera L.) were investigated during nuts ripening. The study was carried out on the West African Tall, the Malaysian Yellow Dwarf, the Equatorial Guinea Green Dwarf and the improved hybrid PB121. Tested parameters were tastes (sweet, salty and sour), gustatory preferences and sugars contents. Obtained results showed significant interactions between cultivars and maturity stages for analyzed parameters. So, during the ripening of nuts, the sweet taste of coconut water predominated according to the maturity stages. It was maximal at the rank 21 of dwarf cultivars with perception equivalent from 5.80 to 6.10% sugars contents. At full maturity, the coconut water sweet taste lowers because its sugars enhance the formation of the kernel. The results of hedonic tests led to the preference of the coconut water according to its sweet taste. So, the water of dwarf cultivars immature nuts, more sweetened, was the most appreciated. Sugars contents are specific for cultivars and maturity stages. Their values were maximal at ranks 19 and 21 of dwarf cultivars. Moreover, gustative data were closed to those of the sweet taste perception. This study allowed to determinate the sensory characteristics of the coconut water in order to give indicators for its efficient technological promotion.

Mots-clés : eau de coco; cocos nucifera; analyse organoleptique; mûrissage; propriété organoleptique; teneur en glucides; côte d'ivoire

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