Hi, i'm found isovaleric acid in my final nata de coco product. Does anybody know where it come from? Does it cause by microbe or some chemist reaction? Please give me an explanation if anybody know about this. Thankyou
Hi
Generally the coconut goes c8 to c18 saturated fatty acids. Some questions to consider on your quest: a) age of your sample (stored or immediatly processed. b) type of your raw freuit ( ripe green or dried). In some cases the long storage of raw fruit with liquid phase can cause the pattern alteration. d) uniformize your sample of raw material. e) cross contamination: some peple has high isoval acid in external body fluid (sweat)
Hi Rut,
I like the answer above, are you sure it is not present in the native plant, many plants have this acid. It can be formed in sweat by microbial action.
The most likely route is biological breakdown of proteins and particularly the amino acid leucine. This occurs when the carbohydrate supply is reduced, this normally results in acetic or lactic acid build up. So you can check the pH, reducing sugar/carbohydrate levels to see if the conditions are favourable. These are the flavour generating processes present in cheese production.
Hope this helps, Andrew
Hi Dr. @AndrewGoddard and @ServioTullioCassini thank you for explanation. And i want to ask again. Could coconut milk contain Leucine and could acetobacter xylinum the microbe that used to make nata dr Coco, produce isovaleric acid during the fermentation? Thank you
Hi Dr. Andrew Goddard and Servio Tullio Cassini thank you for explanation. And i want to ask again. Could coconut milk contain Leucine and could acetobacter xylinum the microbe that used to make nata dr Coco, produce isovaleric acid during the fermentation? Thank you
Hi Rut,
Coconut milk contains about 2-3% protein, so yes will contain the amino acid leucine and this organism belongs to the acetic acid bacteria, so yes I would think this is a real possibility.
Andrew
hi Servio Tullio Cassini , thank you for the answer. Could i ask again, what do you mean with uniformize sample? Does that mean the uniformity of sample could cause the alteration of Isovaleric acid?
thank you
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