Variability of Sensory Acceptance and Flavors of the Inflorescence Sap Deriving from Four Widespread Cultivars of Coconut (Cocos nucifera L.)

Aims: The study focuses on the sensory properties of the coconut inflorescence sap for promoting its consumption by populations.

Study Design: Four widespread coconut cultivars sampled, namely Malaysian Yellow Dwarf (MYD), West African Tall (WAT), and the improved hybrids MYD x WAT (PB121+) and Cameroon Red Dwarf x Rennel Island Tall (PB113+). Sap collected from young unopened inflorescences. Acceptance and descriptive sensory flavors variability of the sap samples assessed using 75 and 15 panelist tasters, respectively.

Place and Duration of Study: Marc Delorme Research Station for Coconut (MDRSC), from the National Centre of Agronomic Research, Abidjan, Côte d’Ivoire, between November 2014 and March 2015.

Methodology: Six healthy adult coconut trees (over nine years of age) randomly selected from experimental plots of the MDRSC. Unopened inflorescences (of rank 8) selected per palm to produce the coconut sap. Coconut sap harvested twice a day and sap volumes gathered per cultivar and kept fresh into a freezer till the sensory assessment. The analyzes targeted the acceptance of the coconut sap samples from the consumers, then the estimation of the sweet, salty and sour sap flavors degrees using a 7 points rating scale. Data were collected through written rating after tasting trials achieved according to standard directives at the Technology Laboratory of the MDRSC, using 75 tasters for the hedonic characterization and 15 tasters for the sensory profile.

Results: The tasting panelists enjoyed the coconut saps resulting from the 4 overall cultivars, but in various proportions ranging from 67.86% (WAT) to 92.86% (PB113+). The samples from WAT and PB113+ are more accepted, with full enjoyment mentioned by 48% and 62% panelists, respectively. The sweet flavor is felt with degrees ranging between 5.67/7 (PB113+) and 6.39/7 (MYD). The salty and sour flavors are felt with lower indexes oscillating between means of 2.03 and 3.21 from the 7 points rating scale.

Conclusion: The MYD cultivar produces most sweetened sap whereas that of PB113+ hybrid is more appreciated for consumption. Both WAT and PB113+ cultivars could be promoted in coconut sap production for fresh drink. Besides, the sweeter sap of MYD and PB121+ could be processed into other coconut by-products such as vinegar, alcohol, syrup or coconut sugar.