Dynamic Changes in Volatile Organic Compounds During the Spoilage of Palm Wine Stored at Ambient Temperature

Yazarlar

  • Marius D. Akissi Laboratory of Food Biotechnology and Microbiology, Training and Research Unit in Food Science and Technology (UFR-STA), Nangui Abrogoua University, 02 BP 801 Abidjan 02, Côte d’Ivoire https://orcid.org/0009-0000-1494-6882
  • Clémentine A. Kouakou-Kouamé Laboratory of Food Biotechnology and Microbiology, Training and Research Unit in Food Science and Technology (UFR-STA), Nangui Abrogoua University, 02 BP 801 Abidjan 02, Côte d’Ivoire https://orcid.org/0000-0002-9340-4367
  • Constant K. Attchelouwa Attchelouwa Department of biochemistry-genetic, Training and Research Unit in Biological Sciences, Peleforo Gon Coulibaly University, BP 1328 Korhogo, Côte d’Ivoire https://orcid.org/0000-0002-3229-8433
  • Marc Lebrun UMR 95 QualiSud, Centre for International Cooperation in Agricultural Research for Development (CIRAD), 34398, Montpellier Cedex 5, France https://orcid.org/0009-0003-2714-4530
  • Corinne Teyssier UMR QualiSud, University of Montpellier, 34095, Montpellier Cedex 5, France https://orcid.org/0000-0001-9434-1452
  • Jean-Christophe Meile UMR 95 QualiSud, Centre for International Cooperation in Agricultural Research for Development (CIRAD), 34398, Montpellier Cedex 5, France https://orcid.org/0000-0002-6747-2104
  • Florent K. N’guessan Laboratory of Food Biotechnology and Microbiology, Training and Research Unit in Food Science and Technology (UFR-STA), Nangui Abrogoua University, 02 BP 801 Abidjan 02, Côte d’Ivoire https://orcid.org/0000-0003-2186-2729

DOI:

https://doi.org/10.24925/turjaf.v12i2.318-326.6541

Anahtar Kelimeler:

Palm wine- Wine spoilage- Volatile organic compound- Sensory quality- Gas Chromatography

Özet

This study aimed to investigate the volatile organic compounds (VOCs) variations during the spoilage of palm wine stored at ambient temperature and identify potential shelf-life markers. Palm wine collected from local tappers and resellers were stored at ambient temperature (28-30°C) for 96 h. At an interval of 24 h, VOCs variations were investigated using Solid phase Microextraction-Gas Chromatography-Mass Spectroscopy (SPME-GC/MS) method. Changes in sensory quality and potential flavour contributors were also explored. The sensory rejection time was found at 24 h and 48 h of storage for palm wines collected from the tappers and resellers, respectively. The first attribute to be spoiled was taste followed by odour and appearance. A total of 23 VOCs distributed in six chemical families were identified. Alteration of palm wine sample is characterised by an increase in concentration of alcohol (isoamyl alcohol, isobutanol and 1-octanol), aceti acid and acetoin, and a decrease in ester concentration (ethyl acetate and ethyl hexanoate). In the view to fight against the short shelf-life and develop new preservation methods, these compounds can be used as markers of spoiled palm wine.

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Yayınlanmış

2024-02-26

Nasıl Atıf Yapılır

Akissi , M. D., Kouakou-Kouamé, C. A., Attchelouwa , C. K. A., Lebrun, M., Teyssier, C., Meile , J.-C., & N’guessan , F. K. (2024). Dynamic Changes in Volatile Organic Compounds During the Spoilage of Palm Wine Stored at Ambient Temperature. Türk Tarım - Gıda Bilim Ve Teknoloji Dergisi, 12(2), 318–326. https://doi.org/10.24925/turjaf.v12i2.318-326.6541

Sayı

Bölüm

Araştırma Makalesi