Abstract
SummaryArrack is a potable spirit produced in Sri Lanka by fermenting sap usually obtained from the coconut palm. In this study the major volatiles present in several commercial samples of arrack are found to be similar to those in other potable spirits although their individual concentrations differ. The variation between brands is attributed to differences in the quality of the fermented toddy used. This is thought to result from the uncontrolled and mixed nature of the fermentation. Ethyl lactate was found in all samples analysed and it is thought that production of this ester is a characteristic feature of mixed lacticalcoholic fermentations.
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