Multi-platform metabolic profiling of the stages of production of locally made lambanog, a traditional Philippine alcoholic beverage

Abstract

Traditional alcoholic beverages contain a diverse range of metabolites that determine their taste and aroma profiles, as well as potential health benefits and possible toxicities. Furthermore, the metabolite levels can vary with the growing conditions of the raw materials and the production process, giving distinct profiles to products from different sources. Thus, the profiling of metabolites present in traditional alcoholic beverages is important for quality control, safety, and authentication purposes. In this study, the various metabolites that can be found in lambanog, a traditional Filipino coconut wine, are profiled using a multi-platform approach, together with the raw material and intermediates across the production process. Proton nuclear magnetic resonance (1H NMR) spectroscopy, liquid chromatography–mass spectrometry (LC–MS), and gas chromatography–mass spectrometry (GC–MS), were used to tentatively identify the metabolites present in samples from the different stages of lambanog production. 1H NMR spectroscopy has revealed the presence of ethanol, pyruvate, uracil, and sugars such as glycerol, fructose, mannitol, and glucose. GC–MS studies revealed potential compounds that may influence organoleptic properties in the different stages of lambanog production. Identifying and monitoring the identified metabolite components along the production process can aid future product and process developments, quality control, and authentication of lambanog and other traditional alcoholic beverages.