Volatiles of palm wine using solvent extracts

Journal of Food Quality

Volumn 20, Issue 6, 1997, Pages 483-494

  Uzochukwu, S V A ^a,f   Balogh, E ^b   Tucknott, O ^c   Lewis, M J ^d   Ngoddy, P O ^e  

^a Nigerian Institute for Oil Palm Research   (Nigeria)

^b OBAFEMI AWOLOWO UNIVERSITY   (Nigeria)

^c INSTITUTE OF FOOD RESEARCH   (United Kingdom)

^d UNIVERSITY OF BRISTOL   (United Kingdom)

^e UNIVERSITY OF NIGERIA   (Nigeria)

^f FEDERAL UNIVERSITY OF AGRICULTURE   (Nigeria)

Author keywords

[No Author keywords available]

Indexed keywords

EID: 0031321082     PISSN: 01469428     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1745-4557.1997.tb00489.x     Document Type: Article

References (19)

1. BASSIR, O. 1963. Observations on the fermentation of palm wine. W. Afr. J. Biol. Chem. 6, 21-25.
2. CAPUTI, A., UEDA, M. and BROWN, T. 1968. Spectrophotometric determination of ethanol in wine by chemical oxidation. J.A.O.A.C. 52, 85-88.
3. ESECHIE, H.A. 1979. Fermentation studies on Nigerian Palm wine. Niger. Agric. 16, 96-102.
4. FAPARUSI, S.I. 1973. Origin of initial microflora of palm wine from oil-palm trees. J. Appl. Bact. 36, 559-565.
5. MMEGWA, S.V.A. 1987. Factors controlling organoleptic properties in palm wine fermentation. Ph.D Thesis, Univ. Nigeria, Nsukka.
6. MMEGWA, S.V.A., BALOGH, E. and NGODDY, P.O. 1985. Formulated palm wine: Sensory evaluation and its use in palm wine extension. Trop. Sci. 25, 271-281.
7. NYKANEN, L. and SOUMALANEN, H. 1983. Aroma of Beer, Wine and Distilled Beverages, p. 413, Akademia Verlag, Berlin.
8. OKAFOR, N. 1975. Microbiology of Nigerian palm wine with special reference to bacteria. J. Appl. Bact. 38, 81-88.
9. OKAFOR, N. 1978. Microbiology and biochemistry of oil palm wine. Adv. Appl. Microbiol. 24, 124-256.
10. OKAFOR, N. 1990. Traditional alcoholic beverages of tropical Africa, strategies for scale up. Process Biochem. Int. Dec., 213-220.
11. SAMARAJAEWA, V., ADAMS, M.R. and ROBINSON, J.M. 1981. Major volatiles in Sri Lankan Arrack, a palm wine distillate. J. Food Technol. 16, 437-444.
12. SCHREIER, P. 1979. Flavour composition of wines, a review. CRC Crit. Rev. Food Sci. Nutr. 12, 59-111.
13. UZOCHUKWU, S.V.A., BALOGH, E. and NGODDY, P.O. 1991. Standard pure culture inoculum for natural formulated palm sap fermentation. Nigerian Food J. 9, 67-77.
14. UZOCHUKWU, S.V.A., BALOGH, E. and NGODDY, P.O. 1994a. The role of microbial gums in the colour and consistency of palm wine. J. Food Agric. 17, 393-407.
15. UZOCHUKWU, S.V.A., BALOGH, E., TUCKNOTT, O.G., LEWIS, H. and NGODDY, P.O. 1994b. Volatile constituents of palm wine and palm sap. J. Sci. Food and Agric. 64, 405-411.
16. VAN PEE, W. and SWINGS, J.G. 1971. Chemical and microbial studies on the Congolese palm wines (Elaeis guinensis). East Afr. Agric. J. 36, 311-314.
17. VAN STRANTEN, S. and DE BEAUVESSER, J.C. 1983. Volatile Compounds in Foods, 5th Ed., pp. 5-76, Central Institute for Nutrition and Food Research, TNO, Zeist.
18. WHITTING, G.C. 1973. A certification in ciders and perries. J. Inst. Brewing 79, 218-226.
19. WING-ON, K. and BRUCE, R.K. 1980. Pattern Recognition Analysis of Gas Chromatographic Data. Geographic classification of wines of Vitis vinifera cv. Pinot Noir from France and the United States. J. Agric. Food Chem. 28, 356-359.