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.
Highlights
The production and consumption of alcoholic beverages have been omnipresent activities in the life and culture of many traditional societies around the world for centuries (McGovern, 2009)
The Sodabi recovered is stored in drums or sold directly to buyers who resell to individuals at the point of sale generally called "white curtains"
The artificial Sodabi would be made by the fermentation of sugar in the presence of chemical leavens and a small amount of palm wine
Summary
The production and consumption of alcoholic beverages have been omnipresent activities in the life and culture of many traditional societies around the world for centuries (McGovern, 2009). In West Africa, there is a traditional liquor called Sodabi in Togo and Benin, Akpeteshie in Ghana and Ogogoro in Nigeria It is produced by the distillation of fermented sap of oil palm (Elaeis guineensis) or raphia palm (Raphia hookeri). Limited to rural areas and reserved for adults, Sodabi has reached urban areas and its consumption is widespread regardless of age, gender or social class It is used in celebrations of happy as well as unhappy events and in traditional and religious ceremonies. It is the unavoidable drink of communion serving as a bridge between the material and immaterial worlds in traditional libations and rites (Oshodin, 1995) It is used as maceration solvent in many traditional therapeutic potions and provides substantial income to producers.
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