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.
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.
J Biosci Bioeng. 2024 Jul;138(1):44-53. doi: 10.1016/j.jbiosc.2024.02.008. Epub 2024 Apr 12.
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.
科皮尔椰子是印度尼西亚特有的椰子品种，该国是世界上最大的椰子生产国之一。科皮尔椰子是一种可食用的成熟椰子，其胚乳柔软。尽管这种水果是世界上最受欢迎的椰子之一，但对其特性的研究有限，包括感官属性和代谢物图谱。本研究使用感官评估、广泛靶向的代谢组学方法和多元分析来研究科皮尔椰子的特性。液体（水）和固体（果肉）胚乳被收集为样品。结果表明，科皮尔椰子具有区别于正常成熟椰子和幼椰子的特性。科皮尔椰子水具有乳状、奶油状、坚果味、苦味和涩味，带有油性余味和口感。科皮尔椰子果肉柔软湿润，口感沙沙。本研究首次分析了科皮尔椰子胚乳的感官属性，并将其与正常成熟椰子和幼椰子进行了比较。气相色谱质谱分析表明，科皮尔椰子含有比同年龄正常椰子更多种类的代谢物。基于差异分析和正交偏最小二乘回归，科皮尔椰子水的特征是积累了与风味相关的代谢物，如氨基酸和有机酸，这使其具有复杂的感官特性。本研究证实了成熟度和胚乳类型对科皮尔椰子胚乳中代谢物积累的影响。这一开创性的信息将导致未来在全球范围内使用科皮尔椰子和其他独特的椰子来制作食品，为椰子产业的可持续性做出贡献。
