Dynamic Changes in Volatile Organic Compounds During the Spoilage of Palm Wine Stored at Ambient Temperature
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...
| Main Authors: | , , , , , , |
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| Format: | Article |
| Language: | English |
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Turkish Science and Technology Publishing (TURSTEP)
2024-02-01
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| Series: | Turkish Journal of Agriculture: Food Science and Technology |
| Subjects: | |
| Online Access: | https://www.agrifoodscience.com/index.php/TURJAF/article/view/6541 |
| _version_ | 1797263415097425920 |
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| author | Marius D. Akissi Clémentine A. Kouakou-Kouamé Constant K. Attchelouwa Attchelouwa Marc Lebrun Corinne Teyssier Jean-Christophe Meile Florent K. N’guessan |
| author_facet | Marius D. Akissi Clémentine A. Kouakou-Kouamé Constant K. Attchelouwa Attchelouwa Marc Lebrun Corinne Teyssier Jean-Christophe Meile Florent K. N’guessan |
| author_sort | Marius D. Akissi |
| collection | DOAJ |
| description | 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. |
| first_indexed | 2024-04-25T00:12:38Z |
| format | Article |
| id | doaj.art-ab26991d04494d588b2b56dcd01185c8 |
| institution | Directory Open Access Journal |
| issn | 2148-127X |
| language | English |
| last_indexed | 2024-04-25T00:12:38Z |
| publishDate | 2024-02-01 |
| publisher | Turkish Science and Technology Publishing (TURSTEP) |
| record_format | Article |
| series | Turkish Journal of Agriculture: Food Science and Technology |
| spelling | doaj.art-ab26991d04494d588b2b56dcd01185c82024-03-13T11:03:38ZengTurkish Science and Technology Publishing (TURSTEP)Turkish Journal of Agriculture: Food Science and Technology2148-127X2024-02-0112231832610.24925/turjaf.v12i2.318-326.65415242Dynamic Changes in Volatile Organic Compounds During the Spoilage of Palm Wine Stored at Ambient TemperatureMarius D. Akissi0https://orcid.org/0009-0000-1494-6882Clémentine A. Kouakou-Kouamé1https://orcid.org/0000-0002-9340-4367Constant K. Attchelouwa Attchelouwa2https://orcid.org/0000-0002-3229-8433Marc Lebrun3https://orcid.org/0009-0003-2714-4530Corinne Teyssier4https://orcid.org/0000-0001-9434-1452Jean-Christophe Meile5https://orcid.org/0000-0002-6747-2104Florent K. N’guessan6https://orcid.org/0000-0003-2186-2729Laboratory 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’IvoireLaboratory 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’IvoireDepartment of biochemistry-genetic, Training and Research Unit in Biological Sciences, Peleforo Gon Coulibaly University, BP 1328 Korhogo, Côte d’IvoireUMR 95 QualiSud, Centre for International Cooperation in Agricultural Research for Development (CIRAD), 34398, Montpellier Cedex 5, France UMR QualiSud, University of Montpellier, 34095, Montpellier Cedex 5, FranceUMR 95 QualiSud, Centre for International Cooperation in Agricultural Research for Development (CIRAD), 34398, Montpellier Cedex 5, France 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’IvoireThis 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.https://www.agrifoodscience.com/index.php/TURJAF/article/view/6541palm winewine spoilagevolatile organic compoundsensory qualitygas chromatography |
| spellingShingle | Marius D. Akissi Clémentine A. Kouakou-Kouamé Constant K. Attchelouwa Attchelouwa Marc Lebrun Corinne Teyssier Jean-Christophe Meile Florent K. N’guessan Dynamic Changes in Volatile Organic Compounds During the Spoilage of Palm Wine Stored at Ambient Temperature Turkish Journal of Agriculture: Food Science and Technology palm wine wine spoilage volatile organic compound sensory quality gas chromatography |
| title | Dynamic Changes in Volatile Organic Compounds During the Spoilage of Palm Wine Stored at Ambient Temperature |
| title_full | Dynamic Changes in Volatile Organic Compounds During the Spoilage of Palm Wine Stored at Ambient Temperature |
| title_fullStr | Dynamic Changes in Volatile Organic Compounds During the Spoilage of Palm Wine Stored at Ambient Temperature |
| title_full_unstemmed | Dynamic Changes in Volatile Organic Compounds During the Spoilage of Palm Wine Stored at Ambient Temperature |
| title_short | Dynamic Changes in Volatile Organic Compounds During the Spoilage of Palm Wine Stored at Ambient Temperature |
| title_sort | dynamic changes in volatile organic compounds during the spoilage of palm wine stored at ambient temperature |
| topic | palm wine wine spoilage volatile organic compound sensory quality gas chromatography |
| url | https://www.agrifoodscience.com/index.php/TURJAF/article/view/6541 |
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