Кокосова вода

In early development, coconut water serves as a suspension for the endosperm of the coconut during the nuclear phase of development. As development continues, the endosperm matures into its cellular phase and deposits into the rind of the coconut pulp.

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Botany

Coconut (Cocos nucifera) is a member of the palm family (Arecaceae) and the only living species of the genus Cocos. Cocos nucifera is a large palm that can grow up to 30 metres tall. Immature coconuts, 6 to 8 months from flowering, are sold for coconut water and softer jelly-like coconut meat. The volume of water is 684 mL at 5 to 6 months of maturity, 518 mL at 8 to 9 months and 332 mL at 12 months or more.

Composition

Coconut water is 95% water and 4% carbohydrates, with negligible protein and fat content. In general, young coconuts have higher sugar levels and total phenolic contents than mature coconuts. Mature coconuts have higher protein levels and pH values than young coconuts. The amount of potassium in coconut water increases as the coconut matures, from 220.94 mg per 100 mL at 5 to 6 months to 351.10 mg per 100 mL at 12 months or more. In water from nuts of 5 to 6 months, fructose measures 39.04 mg/mL and glucose 35.43 mg/mL, while sucrose is only 0.85 mg/mL; by 12 months or more sucrose reaches 14.37 mg/mL.

Flavour and keeping

The flavour profile of coconut water is built from acids, sugar, phenolic compounds and mineral content. Between 7 and 9 months, the sweetness of coconut water increases to its maximum as sugar content increases. From 10 to 13 months, the sugar levels decrease and coconut water tastes less sweet. Once the coconut is opened, coconut water begins to lose its nutrients and flavours. When peroxidase and polyphenol oxidase meet oxygen, the resulting reactions cause these losses of nutrients and flavour. Left at 25°C, fresh coconut water turns sour as oxidative and fermentative reactions occur. Water from mature coconuts spoils faster than water from young ones. Pinking is a phenomenon that happens only in young coconut water. The Food and Drug Administration has identified a risk of bacterial contamination in coconut water sold as "raw".

Volatile compounds

Aroma compounds of immature coconut water from five coconut varieties have been characterised by headspace solid phase microextraction gas chromatography. Ketones were mainly present in the Tall and Hybrid varieties, whereas aldehydes were most abundant in the Dwarf palms. Tall coconut water was characterised by a high lactone content. The Thailand Aromatic Green Dwarf had a high ethyl octanoate level. In unroasted coconut shreds, delta-lactones and ethyl carboxylates of C8, C10 and C12 were thought to be responsible for the mild, sweet, and pleasant coconut flavor.

Uses of the liquid

Plain coconut water is available fresh, chilled, or packaged, either canned or bottled. Coconut water can be fermented to produce vinegar, though coconut sap is used more often. It is also used to make nata de coco, a jelly-like food.