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Coconut

Fruit & berry· tropical fruit

Coconut

What it is

Coconut is the fruit of Cocos nucifera, a palm tree grown throughout the tropics.

What it tastes like

On the nose: dry, pineapple, fruity, fatty. Among its measured molecules: 2-octanol, 2,3-butanediol, ethyl laurate, 1-butanol, acetone.

What goes with it

261 more go with it. See them all in the full library →

Salt and acid

Salt

0 mgAsian pear10 mgCinnamon100 mgFennel seed1,000 mgOlive10,000 mgFish sauce

Sodium 20 mg per 100 g — USDA FoodData Central 170169.

Acid

Acid not measured yet.

Unusual pairings

Pairs the library can cite that almost nobody makes.

15 of 133 compounds on file carry a paper the library can cite.

  • acetic acidaromaacidreads as pungent (PubChem)Measured in 35 of 338 ingredients.cite
    monomer 18.28% and dimer 2.19% in mature coconut water (MCW); monomer 8.58-10.35% across the three younger waters. Acids as a class are 9.98-20.47% of the volatiles — Zhang et al. 2024, Foods (Table 6, rows 42-43 'Acetic acid D' and 'Acetic acid M')
  • acetonearomaketonereads as fruity odor (PubChem)Measured in 17 of 338 ingredients.cite
    6.91% in MCW, 4.81% (CW-12), 3.83% (CW-10), 3.57% (CW-8); the paper states the ketone fraction of MCW is 'dominated by acetone (6.91%)' — Zhang et al. 2024, Foods (Table 6, row 40 'Acetone'; Results, discussion of ketones)
  • benzaldehydearomaaldehydereads as burning aromatic taste (PubChem)Measured in 54 of 338 ingredients.cite
    0.72% in MCW against 0.24-0.26% in the three younger waters — Zhang et al. 2024, Foods (Table 6, row 29 'Benzaldehyde')
  • 2,3-butanediolaromaalcoholreads as sweet taste (PubChem)Measured in 6 of 338 ingredients.cite
    named with ethyl octanoate as 'the most representative of floral flavor volatiles', enriched in Green Dwarf flesh relative to Hainan Tall — Guo Hao et al. 2022, Metabolites (Results, 'Dynamic Changes of Volatiles during Flesh Growth in HT and GD')
  • 1-butanolaromaalcoholreads as dry, burning taste (PubChem)Measured in 12 of 338 ingredients.cite
    dimer 12.67% in CW-10, 11.72% (CW-12), 7.54% (CW-8), 2.38% (MCW); monomer 3.31-3.77% across all four — Zhang et al. 2024, Foods (Table 6, rows 12-13 'Butan-1-ol D' and 'Butan-1-ol M')
  • ethanolaromaalcoholreads as burning (PubChem)Measured in 19 of 338 ingredients.cite
    38.56% of the volatiles in CW-12, 34.82% (CW-8), 32.79% (CW-10), 21.60% (MCW) — the single most abundant volatile in every coconut water sampled — Zhang et al. 2024, Foods (Table 6 (The identified volatile compounds and their contents in coconut waters), row 14 'Ethanol')
  • ethyl butyratearomaesterreads as pineapple odor (PubChem)Measured in 21 of 338 ingredients.cite
    dimer 3.13% (CW-12), 2.85% (CW-8), 2.68% (CW-10), 1.05% (MCW); monomer 0.03-0.20% — Zhang et al. 2024, Foods (Table 6, rows 19-20 'Ethyl butanoate D' and 'Ethyl butanoate M')
  • ethyl octanoatearomaesterMeasured in 24 of 338 ingredients.cite
    'The levels of 2,3-butanediol and ethyl octanoate, the most representative of floral flavor volatiles, were also enriched in GD when compared to HT' — measured in coconut flesh by HS-SPME/GC-MS across three growth stages — Guo Hao et al. 2022, Metabolites (Results, 'Dynamic Changes of Volatiles during Flesh Growth in HT and GD')
  • ethyl lauratearomaesterMeasured in 6 of 338 ingredients.cite
    named with ethyl decanoate as one of the 'other key volatiles' following the same variety trend in coconut flesh — Guo Hao et al. 2022, Metabolites (Results, 'Dynamic Changes of Volatiles during Flesh Growth in HT and GD')
  • ethyl decanoatearomaesterMeasured in 17 of 338 ingredients.cite
    named as one of the 'other key volatiles' following the same variety trend in coconut flesh as ethyl octanoate — Guo Hao et al. 2022, Metabolites (Results, 'Dynamic Changes of Volatiles during Flesh Growth in HT and GD')
  • 1-hexanolaromaalcoholreads as fatty, fruity (PubChem)Measured in 48 of 338 ingredients.cite
    monomer 2.33% (CW-10), 1.83% (CW-8), 0.90% (CW-12), 0.66% (MCW); dimer up to 1.08% (CW-10) — Zhang et al. 2024, Foods (Table 6, rows 2-3 '1-Hexanol D' and '1-Hexanol M')
  • heptanalaromaaldehydereads as fatty taste (PubChem)Measured in 33 of 338 ingredients.cite
    dimer 2.63% in MCW against 0.35-0.56% in the three younger waters; monomer 0.49% (MCW) — Zhang et al. 2024, Foods (Table 6, rows 30-31 'Heptanal D' and 'Heptanal M')
  • ethyl acetatearomaesterreads as fragrant odor (PubChem)Measured in 42 of 338 ingredients.cite
    dimer 4.62% (CW-8) and 3.85% (MCW), monomer 2.31% (MCW) — the most abundant of the 14 esters found in coconut water — Zhang et al. 2024, Foods (Table 6, rows 17-18 'Ethyl acetate D' and 'Ethyl acetate M'; Results, discussion of esters)
  • 2-octanolaromaalcoholMeasured in 3 of 338 ingredients.cite
    2.76% in MCW, 1.34% (CW-12), 0.63% (CW-8), 0.59% (CW-10) — Zhang et al. 2024, Foods (Table 6, row 9 '2-Octanol')
  • nonanalaromaaldehydereads as orange-rose odor (PubChem)Measured in 59 of 338 ingredients.cite
    'The aldehydes of coconut water were dominated by nonanal, and the relative contents of nonanal dimer and monomer ranged from 0.85% to 1.43% and from 2.79% to 7.13%, respectively' — Zhang et al. 2024, Foods (Table 6, rows 32-33 'Nonanal D' and 'Nonanal M'; Results, discussion of aldehydes)

On file, no cited source yet ✳

These molecules are on record for it from the library's earlier sources. We are buying and requesting the papers; each one that lands moves its molecule up into the cited list.

  • phthalic acidacid
  • Skimmiwallinterpenoid
  • syringic acidphenol
  • 2-heptanolalcohol
  • myristic acidacid
  • isoorientinflavonoid
  • galactitolsugar
  • L-lysineacid
  • Chlorophyll b'terpenoid
  • p-menthan-3-olalcoholreads as cooling odor (PubChem)
  • 2-(3,4-dihydroxyphenyl)-5,7-dihydroxy-3-[(2S,3R,4S,5S,6R)-3,4,5-trihydroxy-6-[[(2R,3S,4S,5R,6S)-3,4,5-trihydroxy-6-methyloxan-2-yl]oxymethyl]oxan-2-yl]oxychromen-4-oneflavonoid
  • palmitic acidacidreads as slight characteristic taste (PubChem)
  • stearic acidacidreads as taste suggesting tallow (PubChem)
  • L-aspartic acidacidreads as sour (PubChem)
  • D-aspartic acidacid
  • L-prolineacidreads as sweet (PubChem)
  • 2,4-dihydroxybenzoic acidacid
  • Lupeol methyl etherterpenoid
  • (2S,3R,4S,5R,6S)-2-[5,7-dihydroxy-2-(4-hydroxy-3,5-dimethoxyphenyl)chromenylium-3-yl]oxy-6-(hydroxymethyl)oxane-3,4,5-triolflavonoid
  • 5,7-dihydroxy-2-(4-hydroxyphenyl)-8-[(2S,3R,4R,5S,6S)-3,4,5-trihydroxy-6-(hydroxymethyl)oxan-2-yl]chromen-4-oneflavonoid
  • isovitexinflavonoid
  • (1S,3R,6S,8R,11S,12S,15R,16R)-15-[(2R,5R)-5-ethyl-5,6-dimethylhept-6-en-2-yl]-6-methoxy-7,7,12,16-tetramethylpentacyclo[9.7.0.01,3.03,8.012,16]octadecaneterpenoid
  • [(2R,3R,4R,5S)-3,4-dihydroxy-5-[6-[[(3S)-4-hydroxy-3-methylbutyl]amino]purin-9-yl]oxolan-2-yl]methyl dihydrogen phosphatenitrogen compound
  • (1S,3R,6S,8R,11S,12S,15R,16R)-15-[(2R)-5,5-dimethyl-6-methylideneoctan-2-yl]-6-methoxy-7,7,12,16-tetramethylpentacyclo[9.7.0.01,3.03,8.012,16]octadecaneterpenoid
  • (E)-3-(3-hydroxy-4-methoxyphenyl)-1-[2-hydroxy-6-methoxy-4-[(2S,3R,4S,5S,6R)-3,4,5-trihydroxy-6-[[(2R,3S,4R,5R,6S)-3,4,5-trihydroxy-6-methyloxan-2-yl]oxymethyl]oxan-2-yl]oxyphenyl]prop-2-en-1-oneflavonoid
  • L-lysineacid
  • alpha-terpineolalcoholreads as floral, lilac (PubChem)
  • campesterolalcohol
  • Chlorogenic acidphenol
  • phthalic acidphenol
  • Kinetin ribosidenitrogen compound
  • butyroinsugar
  • beta-sitosterolalcohol
  • limoneneterpenoidreads as pleasant lemon-like (PubChem)
  • L-arginineacid
  • N6-Benzyladenosine-5'-phosphatenitrogen compound
  • [3,4-Dihydroxy-5-[6-(3-methylbut-2-enylamino)purin-9-yl]oxolan-2-yl]methyl dihydrogen phosphatenitrogen compound
  • [5-[6-(2-Furylmethylamino)purin-9-yl]-3,4-dihydroxy-oxolan-2-yl]methoxyphosphonic acidnitrogen compound
  • 2-(hydroxymethyl)-6-[2-methyl-4-(7H-purin-6-ylamino)but-2-enoxy]oxane-3,4,5-triolnitrogen compound
  • L-glutamic acidacidreads as umami sour taste (PubChem)
  • gentisic acidacid
  • kinetinfuran
  • lauric acidacidreads as characteristic, like oil of bay (PubChem)
  • naringeninflavonoid
  • L-glutamic acidacid
  • L-aspartic acidacid
  • oleic acidacidreads as peculiar lard-like odor (PubChem)
  • ferulic acidacid
  • quercetinflavonoid
  • apigeninflavonoid
  • luteolinflavonoid
  • linoleic acidacid
  • kaempferolflavonoid
  • abscisic acidacid
  • umbelliferonecoumarin
  • myricetinflavonoid
  • 17-[(E)-5-ethyl-6-methylhept-3-en-2-yl]-10,13-dimethyl-2,3,4,9,11,12,14,15,16,17-decahydro-1H-cyclopenta[a]phenanthren-3-olterpenoid
  • [(2R,3S,4R,5R)-3,4-dihydroxy-5-[6-[(4-hydroxy-3-methylbut-2-enyl)amino]purin-9-yl]oxolan-2-yl]methyl dihydrogen phosphatenitrogen compound
  • D-sorbitolsugarreads as sweet taste, approx 60% as sweet as sugar (wt/wt) (PubChem)
  • L-alanineacidreads as sweet taste (PubChem)
  • L-serineacidreads as sweet (PubChem)
  • L-lysineacidreads as sweet/bitter (PubChem)
  • L-tyrosineacid
  • L-leucineacid
  • L-methionineacidreads as faint (PubChem)
  • N6-benzyladeninenitrogen compound
  • D-(-)-mannitolsugarreads as sweetish taste (PubChem)
  • L-histidineacidreads as sweet (PubChem)
  • L-valineacid
  • L-threonineacid
  • tryptophanacidreads as flat taste (PubChem)
  • L-isoleucineacidreads as bitter (PubChem)
  • L-arginineacid
  • o-coumaric acidacid
  • p-coumaric acidacid
  • (E)-sinapic acidacid
  • Gibberellic acidterpenoid
  • acrylic acidacid
  • L-serineacid
  • 1-naphthaleneacetic acidacid
  • dihydrozeatinnitrogen compound
  • trans-caffeic acidphenol
  • D-phenylalanineacid
  • tryptophanacid
  • L-tyrosineacid
  • phenyl-Alanineacid
  • L-histidineacid
  • L-valineacid
  • L-threonineacid
  • L-prolineacid
  • L-methionineacid
  • D-methionineacid
  • L-isoleucineacid
  • L-leucineacid
  • D-Alanineacid
  • D-phenylalanineacid
  • L-lysineacid
  • protocatechuic acidacid
  • (−)-epicatechinphenol
  • (-)-epigallocatechinflavonoid
  • hesperetinflavonoid
  • Dihydrozeatin O-beta-D-Glucosidenitrogen compound
  • L-alanineacid
  • D-Alanineacid
  • ethyl lactatealcoholreads as buttery odor (PubChem)
  • glycineacidreads as sweet (PubChem)
  • methyl laurateesterreads as fatty taste (PubChem)
  • phenyl-Alanineacid
  • lauryl alcoholalcoholreads as fatty, waxy flavor (PubChem)
  • myristyl alcoholalcohol
  • 2-methylbutyric acidacid
  • D-aspartic acidacid
  • vanillic acidacid
  • D-methionineacid
  • indolebutyric acidacid
  • L-valineacid
  • L-glutamic acidacid
  • (+)-catechinflavonoid

Sources

  • Zhang et al. 2024, Foods
  • Guo Hao et al. 2022, Metabolites
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