Abstract
The in vivo volatile organic compounds (VOCs) release patterns in palm wine was carried out using the PTR-MS. In order to analyze the complex mixtures of VOCs in palm wine, the fragmentation patterns of 14 known aroma compounds of palm wine were also investigated. Results revealed masses m/ z (43, 47, 61, 65, 75, 89 and 93) as the predominant ones measured in-breathe exhaled from the nose, during consumption of palm wine. Further studies of aroma's fragmentation patterns, showed that the m/ z 43 is characteristic of fragment of various compounds, while m/ z 47 is ethanol, m/ z 61(acetic acid), m/ z 65 (protonated ethanol cluster ions), m/ z 75 (methyl acetate), m/ z 89 (acetoin) and m/ z 93 (2-phenylethanol) respectively. The dynamic release parameters ( I max and t max) of the 7 masses revealed significant ( P = 0.05) differences, between maximum intensity ( I max) and no significant ( P = 0.05) differences between t max among VOCs respectively.
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