Research Article | OPEN ACCESS
Aromatic Composition of 'Sodabi', a Traditional Liquor of Fermented Oil Palm Wine
1Pelei Tagba, 2Elolo Osseyi, 3Marie-Laure Fauconnier and 1Courdjo Lamboni
1Departement de Biochimie/Nutrition, Faculte des Sciences, (FDS), Universite de Lome, Togo
2Departement des Sciences des Aliments et Technologie Agroalimentaire, Ecole Superieure des Techniques Biologiques et Alimentaires, (ESTBA-UL), Universite de Lome, Togo
3Centre de recherche, Gembloux Agro-Bio Tech/Unite de Chimie Generale et Organique, Universite Li
Advance Journal of Food Science and Technology 2018 1:15-22
Received: August 26, 2017 | Accepted: October 6, 2017 | Published: January 25, 2018
Abstract
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.
Keywords:
Aromatic profile, craft distillation, local spirit, oil pam wine, sodabi,
Competing interests
The authors have no competing interests.
Open Access Policy
This article is distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution, and reproduction in any medium, provided you give appropriate credit to the original author(s) and the source, provide a link to the Creative Commons license, and indicate if changes were made.
Copyright
The authors have no competing interests.
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ISSN (Online): 2042-4876
ISSN (Print): 2042-4868 |
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