Volatile constituents of palm wine and palm sap

• Published in: Journal of the science of food and agriculture Vol. 64; no. 4; pp. 405 - 411
• Main Authors: Uzochukwu, S.V.A, Balogh, E, Tucknot, O.G, Lewis, M.J, Ngoddy, P.O
• Format: Journal Article
• Language: English
• Published: 01.04.1994
• Subjects: Arecaceae; flavor compounds; gas chromatography; mass spectrometry; sap; volatile compounds; wines; Nigeria

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...