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

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

2024

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.

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