Volatile constituents of palm wine and palm sap
Palm wine and pasteurized palm sap volatiles were collected, concentrated on a Tenax GC and analyzed by gas chromatography and gas chromatography-mass spectrometry. Eighty-two components were identified: 47 esters, 9 alcohols, 5 acids, 6 carbonyls, 2 acetals, 4 terpenes and 9 hydrocarbons. These had...
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Published in | Journal of the science of food and agriculture Vol. 64; no. 4; pp. 405 - 411 |
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Main Authors | , , , , |
Format | Journal Article |
Language | English |
Published |
01.04.1994
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Subjects | |
Online Access | Get more information |
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