Volatile flavor characterization of raw coconut milk and the impact of sterilization: A comparative analysis for coconut flavor preservation.

Coconut milk is characterized by its pleasant milky and coconut aromas, yet the characteristic flavor of raw coconut milk and its changes during sterilization remain unclear. This study first explored the flavor of raw coconut milk, identifying esters (60.18 %) and lactones (28.74 %) as the predominant flavors. Odor activity values (OAVs) further revealed that nonanal (108.67), ethyl decanoate (90.69), octanal (69.00), and ethyl octanoate (67.36) were the key aroma compounds. Sterilization treatment markedly elevated both the concentration and diversity of aroma compounds. UHT sterilization increased the contribution rate of esters while decreased that of aldehydes, thereby enhancing the coconut and fruity notes of coconut milk. Excessive UHT temperature impaired the coconut aroma, whereas UHT sterilization at 139 °C for 15 s showed higher OAVs for ethyl hexanoate and γ-decalactone, improving the overall flavor of coconut milk. This study provided valuable insights for controlling the sterilization process to better preserve coconut milk flavor.