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

• Published in: Turkish journal of agriculture : food science and technology Vol. 12; no. 2; pp. 318 - 326
• Main Authors: Akissi, Marius D., Kouakou-Kouamé, Clémentine A., Attchelouwa, Constant K. Attchelouwa, Lebrun, Marc, Teyssier, Corinne, Meile, Jean-Christophe, N’guessan, Florent K.
• Format: Journal Article
• Language: English
• Published: Turkish Science and Technology Publishing (TURSTEP) 26-02-2024
• Subjects: gas chromatography; palm wine; sensory quality; volatile organic compound; wine spoilage
• ISSN: 2148-127X; 2148-127X
• DOI: 10.24925/turjaf.v12i2.318-326.6541

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.