Effects of Cold Plasma and Pasteurization on Flavor and Primary Metabolites of Aromatic Coconut Water Based on Flavoromics and Metabolomics

Abstract

Aromatic coconut water (ACW) is a healthy drink with a unique aroma and high nutritional value. To better preserve ACW, exploring an efficient sterilization technique with good sterilization effects and fragrance retention effects is necessary. Pasteurization (PS) and cold plasma (CP) have been shown to be good sterilization techniques for effectively killing microorganisms in coconut water. However, there are few reports on the effects of PS and CP on the metabolites and flavor quality of ACW. This study systematically investigated the effects of CP and PS treatments on flavor compounds and primary metabolites of ACW using an integrated flavoromics and metabolomics approach. The results showed that compared with PS, CP had a less damaging effect on 2-AP and better retention of key flavors in fresh ACW. In addition, dimethyl trisulfide was produced in pasteurized ACW and became the key active flavor compound, promoting off-flavor formation. The results of the metabolomics analysis revealed that CP affected mainly amino acids and lipids and that PS affected mainly amino acids in the ACW. The results of the correlation analysis revealed that the sterilization process may modulate or modify the flavor of ACW by affecting these metabolites. This study offers a theoretical foundation for optimizing sterilization methods and regulating flavor quality in ACW and supports the potential application of CP technology in ACW preservation.