Dynamic Changes in Volatile Organic Compounds During the Spoilage of Palm Wine Stored at Ambient Temperature
DOI:
https://doi.org/10.24925/turjaf.v12i2.318-326.6541Anahtar Kelimeler:
Palm wine- Wine spoilage- Volatile organic compound- Sensory quality- Gas ChromatographyÖzet
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.
Referanslar
Alvim, P. R., de Cassia, F., Garcia, C. F., de Lourdes, M., & de Resende, A. M. (2017). Identification of volatile organic compounds extracted by headspace solid-phase microextraction in specialty beers produced in Brazil. Journal of the Institute of Brewing, 123, 219–225. https://doi.org/10.1002/jib.416.
Amoa-Awua, W. K., Sampson, E., & Tano-Debrah, K. (2007). Growth of yeasts, lactic and acetic acid bacteria in palm wine during tapping and fermentation from felled oil palm (Elaeis guineensis) in Ghana. Journal of Applied Microbiology, 102, 599–606. https://doi.org/10.1111/j.1365-2672.2006.03074.x
Amoikon, T. L. S., Aké M. D. F., Djéni, N. T., Grondin, C., Casaregola, S., & Djè, K. M. (2019). Diversity and enzymatic profiles of indigenous yeasts isolated from three types of palm wines produced in Côte d'Ivoire. Journal of Applied Microbiology, 126(2), 567-579. https://doi.org/10.1111/jam.14154
Andrés-Iglesias, C., Montero, O., Sancho, D., & Blanco, C. A. (2015). New trends in beer flavour compound analysis. Journal of the Science of Food and Agriculture, 95, 1571–1576. https://doi.org/10.1002/jsfa.6905.
Assi-Clair, B. J., Koné, M. K., Kouamé, K., Lahon, M. C., Berthiot, L., Durand, N., & Guéhi, T. S. (2019). Effect of aroma potential of Saccharomyces cerevisiae fermentation on the volatile profile of raw cocoa and sensory attributes of chocolate produced thereof. European Food Research and Technology, 245(7), 1459–1471. https://doi.org/10.1007/s00217-018-3181-6
Attchelouwa, K. C., Aka-Gbézo, S., N’guessan, K. F., Kouakou, A. C., & Djè, K. M. (2017). Biochemical and microbiological changes during the Ivorian sorghum beer deterioration at different storage temperatures. Beverages, 3(43), 1-13. https://doi.org/10.3390/beverages3030043
Attchelouwa, K. C., N'guessan, K. F., Marcotte, S., Amoikon, T. S., Charmel, C., & Djè, K. M. (2020). Characterisation of volatile compounds associated to sensory changes during the storage of traditional sorghum beer by HS-GC/FID and SPME-GC/MS. Journal of Agriculture and Food Research, 2, 1-8. https://doi.org/10.1016/j.jafr.2020.100088
Barbosa, C., Falco, V., Mendes-Faia, A., & Mendes-Ferreira, A. (2009). Nitrogen addition influences formation of aroma compounds, volatile acidity and ethanol in nitrogen deficient media fermented by Saccharomyces cerevisiae wine strains. Journal of Bioscience and Bioengineering, 108, 99–104. https://doi.org/10.1016/j.jbiosc.2009.02.017
Carpena, M., Fraga-Corral, M., Otero, P., Nogueira, R. A., Garcia-Oliveira, P., Prieto, M. A., & Simal-Gandara, J. (2020). Secondary aroma: influence of wine microorganisms in their aroma profile. Foods, 10, 1-51. https://dx.doi.org/10.3390/foods10010051
Chandrasekhar, K., Sreevani, S., Seshapani, P., & Pramodhakumari, J. (2012). A Review on palm wine. International Journal of Research in Biological Sciences, 2 (1), 33-38.
Choi, S. E. (2013). Sensory evaluation. In: S. Edelstein (Eds.), Food science, An ecological approach (pp. 83-111). Jones and Bartlett Learning LLC.
Djeni, T. N., Kouame, K. H., Ake, F. D. M., Amoikon, L. S. T., Dje, M. K., & Jeyaram, K. (2020). Microbial diversity and metabolite profiles of palm wine produced from three different palm tree species in Côte d'Ivoire. Scientific Reports, 10(1), 1-12. https://dx.doi.org/10.1038/s41598-020-58587-2
Du Toit, M., & Pretorius, I. S. (2000). Microbial spoilage and preservation of wine: using weapons from nature’s own arsenale a review. South African Journal of Enology and Viticulture, 21, 74-96. https://doi.org/10.21548/21-1-3559
Erukainure, O. L., Oyebode, O. A., Ijomone, O. M., Chukwuma, C. I., Koorbanally, N. A., & Islam, M. S. (2019). Raffia palm (Raphia hookeri G. Mann & H. Wendl) wine modulates glucose homeostasis by enhancing insulin secretion and inhibiting redox imbalance in a rat model of diabetes induced by high fructose diet and streptozotocin. Journal of Ethnopharmacology, 237, 159-170. https://doi.org/10.1016/j.jep.2019.03.039
Gonzalez, V. C., Fuentes, S., Torrico, D. D., Godbole, A., & Dunshea, F. R. (2019). Chemical characterization of aromas in beer and their effect on consumers liking. Food Chemistry, 293, 479–485. https://doi.org/10.1016/j.foodchem.2019.04.114.
Karamoko, D., Djeni, N. T., N’guessan, K. F., Bouatenin, K. M. J-P., & Dje, K. M. (2012). The biochemical and microbial quality of palm wine samples produced at different periods during tapping and changes which occurred during their storage. Food Control, 26, 504-511. https://doi.org/10.1016/j.foodcont.2012.02.018
Kouamé, H. K., Aké, M. D. F., Assohoun, N. M. C., Djè, M. K., & Djéni, N. T. (2020). Dynamics and species diversity of lactic acid bacteria involved in the spontaneous fermentation of various palm tree saps during palm wine tapping in Côte d'Ivoire. World Journal of Microbiology and Biotechnology, 36(5), 64. https://doi.org/10.1007/s11274-020-02832-3
Liu, S., Laaksonen, O., Marsol-Vall, A., Zhu, B., & Yang, B. (2020). Comparison of volatile composition between alcoholic Bilberry beverages fermented with non-Saccharomyces yeasts and dynamic changes in volatile compounds during fermentation. Journal of Agricultural and Food Chemistry, 68(11), 3626-3637. https://doi.org/10.1021/acs.jafc.0c01050
Lyumugabe, F., Gros, J., Nzungize, J., Bajyana, E., & Thonart, P. (2012). Characteristics of African traditional beers brewed with sorghum malt: A review. Biotechnologie, Agronomie, Société et Environnement, 16, 509–530.
Moyano, L., Serratosa, M. P., Marquez, A., & Zea, L. (2019). Optimization and validation of a DHS-TD-GC-MS method to wineomics studies. Talanta, 192, 301–307. https://doi.org/10.1016/j.talanta.2018.09.032.
Ncube, S., Dube, S., & Nindi, M. M. (2020). Determination of volatile compounds during deterioration of African opaque beer using a stir bar sorptive extraction technique and gas chromatography-high resolution mass spectrometry. Current Research in Food Science, 3, 256–267. https://doi.org/10.1016/j.crfs.2020.10.003
Ojo-Omoniyi, O. A., Osho, R. R., Odetunmibi, O. A., & Owoeye, O. M. (2020). Evaluation of the microbial flora and shelf-life stability of two indigenous palm wine products (Elaies guineensis and Raphia hookeri) obtained from Southwest Nigeria. International Journal of Current Microbiology and Applied Sciences, 9(08), 1541-1558. https://doi.org/10.20546/ijcmas.2020.908.179
Olaniran, A. O., Hiralal, L., Mokoena, M. P., & Pillay, B. (2017). Flavour-active volatile compounds in beer: Production, regulation and control. Journal of the Institute of Brewing, 123(1), 13–23. https://doi.org/10.1002/jib.389
Pérez-Jiménez, M., & Pozo-Bayon, M. A. (2019). Development of an in-mouth headspace sorptive extraction method (HSSE) for oral aroma monitoring and application to wines of different chemical composition. Food Research International, 121, 97–107. https://doi.org/10.1016/j.foodres.2019.03.030.
Sanni, A. I., Onilude, A. A., Fadahunsi, I. F., & Afolabi, R. O. (1999). Microbial deterioration of traditional alcoholic beverages in Nigeria. Food Research International, 32, 163–167. https://doi.org/10.1016/S0963-9969(99)00068-X
Shale, K., Mukamugema, J., Lues, R. J., Venter, P., & Mokoena, K. K. (2013). Characterisation of selected volatile organic compounds in Rwandan indigenous beer ‘Urwagwa’ by dynamic headspace gas chromatography-mass spectrometry. African Journal of Biotechnology, 12(20), 2990-2996. https://doi.org/10.5897/AJB12.1173
Shiling, L., Caihong, J., Xinglian, X., Chengjian, X., Kaixiong, L., & Ruihua, S. (2015). Improved screening procedure for biogenic amine production by lactic acid bacteria and Enterobacteria. Czech Journal of Food Science, 33, 19–26. https://doi.org/10.17221/197/2014-CJFS
Titilayo, F. A., & Owoola, A. T. (2019). Microbiological and physicochemical changes in palm wine subjected to spontaneous fermentation during storage. The International Journal of Biotechnology, 8, 48-58. https://doi.org/10.18488/journal.57.2019.81.48.58
Ubeda, C., Callejon, R. M., Troncoso, A. M., Pena-Neira, A., & Morales, M. L. (2016). Volatile profile characterisation of Chilean sparkling wines produced by traditional and Charmat methods via sequential stir bar sorptive extraction. Food Chemistry, 207, 261–271. https://doi.org/10.1016/j.foodchem.2016.03.117.
İndir
Yayınlanmış
Nasıl Atıf Yapılır
Sayı
Bölüm
Lisans
Bu çalışma Creative Commons Attribution-NonCommercial 4.0 International License ile lisanslanmıştır.
