Aromatic profile; craft distillation; local spirit; oil pam wine; sodabi
Abstract :
[en] The aim of this study is to determine the profile of the volatile chemical compounds of Sodabi which is a traditional liquor widely consumed by people in the West Africa. Sodabi is a distilled product of fermented oil palm wine and its production is artisanal, using rudimentary equipment and recycled materials under precarious sanitary conditions. The production of this liquor is also often associated with adulterating practices such as the use of substrates other than palm wine and additives susceptible of producing toxic compounds in the end product.
Chemical analysis of some samples of Sodabi showed a pH of 4.25±0.72; an acidity of 660±29.39 mg/L; a density of 0.9625±0.01; an alcohol contents of 44.31±1.95%v/v and a soluble solid contents of 31.45±2.44 mg/L. Volatile components of Sodabi samples were analyzed by gas chromatography-mass spectrometry and the results revealed forty-eight (48) components. The most abundant molecules was ethanol (98.95%v/v) and higher alcohols including
3-methylbutan-1-ol and 2-methylbutan-1-ol. Esters (methyl salicylate, diethyl succinate), aldehydes (furfural), ketones (butyrolactone) and phenols (phenol, 4-vinyl-2-methoxyphenol) were also determined. The compounds found in Sodabi were for the most part similar to those of industrial spirits. Trace amounts of methanol and lead were detected but the quantities of which were well below those associated with acute toxicity and representing no threat to the consumption of Sodabi.
Disciplines :
Food science Chemistry
Author, co-author :
Tagba, Péléi; Université de Lomé > Faculté des Sciences > Département de Biochimie/Nutrition,
Osseyi, Elolo; Université de Lomé > Ecole Supérieure des Techniques Biologiques et Alimentaires, (ESTBA-UL) > Département des Sciences des Aliments et Technologie Agroalimentaire
Fauconnier, Marie-Laure ; Université de Liège - ULiège > Agronomie, Bio-ingénierie et Chimie (AgroBioChem) > Chimie des agro-biosystèmes
Lamboni, Courdjo; Université de Lomé > Faculté des Sciences > Département de Biochimie/Nutrition
Language :
English
Title :
Aromatic Composition of “Sodabi”, a Traditional Liquor of Fermented Oil Palm Wine