What is the chemical that gives a coconut its smell?

Answer 1

Coconut oil is a fat consisting of about 90% saturated fat. The oil contains predominantly triglycerides with 86.5% saturated fatty acids, 5.8% monounsaturated fatty acids, and 1.8% polyunsaturated fatty acids. Of the saturated fatty acids, coconut oil is primarily 44.6% lauric acid, 16.8% myristic acid and 8.2% palmitic acid, although it contains seven different saturated fatty acids in total. Its only monounsaturated fatty acid is oleic acid while its only polyunsaturated fatty acid is linoleic acid.

Unrefined coconut oil melts at 20-25 °C and smokes at 170 °C (350 °F)., while refined coconut oil has a higher smoke point of 232 °C (450 °F).

Coconut oil has a long shelf life compared to other oils, lasting up to two years due to its resilience to high temperatures. Coconut oil is best stored in solid form - i.e. at temperatures lower than 24.5 °C (76°F) in order to extend shelf life. However, unlike most oils, coconut oil will not be damaged by warmer temperatures.

Coconut oil should be stored in stainless steel, polyethylene or fiberglass tanks: these materials do not degrade the quality of coconut oil. Tanks made of unlined carbon steel will add rust to the oil and linings in carbon steel tanks will degrade due to the inherent softening effect coconut oil will have on the various linings.

# The cavity is filled with "coconut water" containing sugars, fibre, proteins, anti-oxidants, vitamins and minerals, which provide excellent isotonic electrolyte balance, and an exceptional nutritional food source, which is why it is used as a refreshing drink throughout the humid tropics. It is also used in the making of the gelatinous dessert nata de coco. Mature fruits have significantly less liquid than young immature coconuts. Coconut water is sterile until the coconut is opened (unless the coconut is spoiled).

# Sport fruits are also harvested, primarily in the Philippines, where they are known as macapuno.

# Coconut milk (which is approximately 17% fat) is made by processing grated coconut with hot water or hot milk which extracts the oil and aromatic compounds from the fibre, and should not be confused with the juice found naturally in young coconuts, called coconut water or coconut juice.

# Coconut cream is what rises to the top when coconut milk is refrigerated and left to set.

Answer 2

The CHEMICALS that are primarily responsible for giving natural coconut oil its smell are various polyphenols, There are many other CHEMICALS present in natural coconut oil that may moderate this smell/flavor, including loads of triglycerides, diglycerides, monoclycerides and fatty acids.

Answer 3

Coconut oil (aka sulfur).

Answer 4

there is no chemical, it is a natural product