When coconut timber is used in a coating, it is not just about wood quality but also about flavour

LONDON, Ont.

— A tropical forest is home to a species of tree that is considered one of the world’s best in terms of flavor.

A new report from the University of British Columbia says the wood used in the coating of coconut wood can impart a unique flavour to coconut, including some that are found in nature.

The findings are published in the journal Proceedings of the National Academy of Sciences.

The study looked at the effects of coconut flavouring on trees that grow in the tropical rainforest of Sumatra in Indonesia.

The report found the coconut wood used to coat the coconut shells of trees in Sumatra had a high flavoring capacity, with about a third of the coconut flavoring being extracted from the wood.

But that could have been an issue.

“It’s really important to note that the flavourings that are added to the coconut shell and used for coating the coconut are not all the same,” said researcher Daniel Denniss.

“This is one of those things that’s very different from other wood used for other applications.”

The researchers used an infrared laser to heat the coconutwood to about 3,400 degrees Celsius, or 3,600 degrees Fahrenheit, and to detect the flavoring.

They found the flavouring was about one-quarter of the flavoured weight in the wood, with the other half being the natural flavour that can be found in coconut.

This is a lot higher than the natural flavouring found in the coconut itself, and it means the flavours were able to penetrate the wood and give off an aroma that was actually much better than what was found in other wood.

Dennis said the high flavouring capacity of the wood makes it suitable for coating wood.

“I think this is a real breakthrough, and the fact that it can be used in coating is really important because otherwise it’s going to be a problem because it’s a tough wood to coat,” he said.

“So the fact it can go through the wood really well is a very positive thing.”

The scientists found that the natural coconut flavoured flavour was stronger than the flavour that had been added to it, and that the coconut flavour was slightly stronger than what had been used to add flavouring.

“The natural flavour is probably the most flavourful, and is really the most distinctive flavour,” Dennist said.

The scientists used a similar process to make the coconut-based oil coating for some of the most famous brands of coconut oil, including JBS, G.E., and the Royal Dutch Shell.

The oils were coated in the same way as the coconut oil coating, except with a layer of coconut extract that was added to seal in the natural flavor.

The researchers said the results are important because the natural taste of coconut can change with seasons.

“There are seasons that it’s really good, and there are seasons when it’s bad, and then we need to use that as an indicator of the potential of the product,” Danniss said.