A recent study reported in the Journal Of Food Science has examined the changes that occur to canned coconut milk, especially the lipid profiles and various reactions that take place which commonly found in food. The researchers looked at the volatile profile of canned coconut milk at ambient storage of about 33 °C for 6 months which is common for this type of food product. The coconut milk had been rigorously processed beforehand to ensure its microbial stability.
Direct solvent extraction followed by high-vacuum distillation with gas chromatography-mass spectrometry analysis was the technique used to monitor changes in volatiles. The main volatiles were alcohols, aldehydes and ketones, the acids and esters, lactones and other sundry groups.
The key features to any changes in volatiles were seen in roughly two stages. After 2 months, there are a high level of various alcohols, acids and lactones. After 5 months, there was a sharp increase in lactones, the short chain free fatty acids, phenol and the compound 3-methyl-2(5H)-furanone. Off odour was due to the simple acids ethanoic and butanoic acid. The presence of the furanone is an indicator compound of Maillard reaction which produces a caramel note.
Tinchan, P., Lorjaroenphon, Y., Cadwallader, K. R. and Chaiseri, S. (2015), Changes in the Profile of Volatiles of Canned Coconut Milk during Storage. Journal of Food Science, 80: C49–C54. doi: 10.1111/1750-3841.12730
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