Coconut

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The typical flavour of the fruit of the coconut palm (Cocos nucifera) is found in wines that have been aged in American or French Allier oak barrels. It is mainly caused by various flavouring substances such as lactones (especially β-methyl-γ-octalactone, also known as "whisky lactone") and sotolone, which are responsible for the sweet, creamy, coconut and vanilla-like aroma.

Kokosnuss - Baum und Frucht

In addition to fats and proteins, the fruit itself also contains the trivalent alcohol glycerine, which occurs naturally as a component of plant lipids. On the Indonesian Moluccas, the bitter, sugary juice of the fruit is fermented into palm wine and a brandy (raki) is distilled from it. See also under toast flavour.

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