Cold plasma – A new technology for maintaining key aroma compounds and flavor in coconut water

Abstract

This study investigated the effects of cold plasma treatment on the aroma compounds and flavor of aromatic coconut water. Cold plasma treatment led to an increase in the aroma attributes of coconut water butter and popcorn flavors. Moreover, cold plasma showed good retention of key aroma actives such as 2-acetyl-1-pyrroline and nonanal in aromatic coconut water, which inhibited the loss of key aroma characteristics and odor production of aromatic coconut water. In addition, 11 differential metabolites were screened before and after cold plasma treatment, among which nonanal was the key differential aroma active substance before and after cold plasma treatment. This study shows that cold plasma treatment is an effective strategy for preserving the flavor of aromatic coconut water and is a promising new technology for aromatic processed coconut water beverages.