Lasekan O, Büttner A, Christlbauer M (2007)
Publication Status: Published
Publication Type: Journal article
Publication year: 2007
Publisher: Elsevier
Book Volume: 105
Pages Range: 15-23
Journal Issue: 1
DOI: 10.1016/j.foodchem.2006.12.052
Palm wine (Elaeis guineensis) was sensorially evaluated and the key odorants were investigated by means of high resolution gas chromatography-olfactometry and mass spectrometry of solvent extracts as well as headspace samples. A total of 41 compounds were identified, 32 of them previously unknown in palm wine. From these, a total of 13 compounds were quantified by means of stable isotope dilution assays. Quantitation and calculation of the odour-activity values (OAVs) of the 13 key odorants revealed that the earthy-smelling 3-isobutyl-2-methoxypyrazine, the buttery-smelling acetoin, the fruity compounds ethyl hexanoate, 3-methylbutyl acetate and the popcorn-like-smelling 2-acetyl-1-pyrroline are likely to be important odorants of palm wine, with 3-isobutyl-2-methoxypyrazine, acetoin, and 2-acetyl-1-pyrroline being reported here for the first time as aroma constituents of palm wine. (c) 2007 Elsevier Ltd. All rights reserved.
APA:
Lasekan, O., Büttner, A., & Christlbauer, M. (2007). Investigation of important odorants of palm wine (Elaeis guineensis). Food Chemistry, 105(1), 15-23. https://doi.org/10.1016/j.foodchem.2006.12.052
MLA:
Lasekan, Olusegun, Andrea Büttner, and Monika Christlbauer. "Investigation of important odorants of palm wine (Elaeis guineensis)." Food Chemistry 105.1 (2007): 15-23.
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