Quality Attributes of Fresh-Cut Coconut after Supercritical Carbon Dioxide Pasteurization

Table 4

Sensory evaluations of fresh-cut coconut before and after SC-CO₂ treatments.

	Untreated	Treated at 12 MPa, 40°C, 30 min	Treated at 12 MPa, 45°C, 15 min
	Appearance
Product loss	2.25 ± 2.49^a	2.20 ± 2.57^a	2.10 ± 2.60^a
Discoloration	2.60 ± 2.26^a	2.7 ± 1.95^a	2.30 ± 1.77^a
	Texture
Crispy	6.83 ± 2.01^a	7.33 ± 1.50^a	7.00 ± 1.73^a
Hard	6.95 ± 2.44^a	6.60 ± 2.22^a	6.80 ± 1.87^a
Firmness	7.30 ± 2.08^a	7.40 ± 1.07^a	7.20 ± 1.32^a
Fracturability	3.75 ± 2.77^a	4.30 ± 2.79^a	4.00 ± 2.71^a
Grainy	1.75 ± 2.49^a	1.80 ± 2.53^a	1.70 ± 2.21^a
Fibrous	5.40 ± 3.45^a	5.30 ± 3.56^a	5.20 ± 3.36^a
Moistness	3.35 ± 2.70^a	4.60 ± 1.96^a	3.80 ± 2.44^a
	Taste
Coconut like	6.45 ± 2.28^a	7.00 ± 2.21^a	6.10 ± 2.18^a
Harmonious	6.80 ± 2.75^a	6.70 ± 2.98^a	6.10 ± 2.51^a
Sweet	5.10 ± 2.40^a	5.40 ± 2.32^a	5.00 ± 2.32^a
Bitter	1.10 ± 0.31^a	1.50 ± 0.85^a	1.40 ± 1.40^a
Off taste	1.15 ± 0.49^a	1.30 ± 0.67^a	1.40 ± 0.84^a
	Aroma
Fresh coconut	3.85 ± 2.11^a	5.10 ± 2.33^a	4.40 ± 2.50^a
Nutty	1.65 ± 1.73^a	1.90 ± 1.91^a	2.20 ± 2.20^a
Rancid	1.65 ± 2.01^a	1.60 ± 1.26^a	1.20 ± 0.63^a
Off odor	1.85 ± 1.76^a	1.80 ± 1.48^a	1.60 ± 1.35^a

Data are mean values ± standard deviations. Values with similar letters within rows are not significantly different (𝑃>0.05).