Dynamic Changes in Volatile Organic Compounds During the Spoilage of Palm Wine Stored at Ambient Temperature

Dynamic Changes in Volatile Organic Compounds During the Spoilage of Palm Wine Stored at Ambient Temperature

This study aimed to investigate the volatile organic compounds (VOCs) variations during the spoilage of palm wine stored at ambient temperature and identify potential shelf-life markers. Palm wine collected from local tappers and resellers were stored at ambient temperature (28-30°C) for 96 h. At an...

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Bibliographic Details
Main Authors: Marius D. Akissi, Clémentine A. Kouakou-Kouamé, Constant K. Attchelouwa Attchelouwa, Marc Lebrun, Corinne Teyssier, Jean-Christophe Meile, Florent K. N’guessan
Format: Article
Language:English
Published: Hasan Eleroğlu 2024-02-01
Series:Turkish Journal of Agriculture: Food Science and Technology
Subjects:
palm wine
wine spoilage
volatile organic compound
sensory quality
gas chromatography
Online Access:https://www.agrifoodscience.com/index.php/TURJAF/article/view/6541
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https://www.agrifoodscience.com/index.php/TURJAF/article/view/6541

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