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Analysis of volatile compounds of jelly palm wine
Abstract
Two analytical procedures based on headspace solid-phase microextraction (HS-SPME) and
static headspace extraction (HS) were developed in this work for the characterization of minor
and major volatile compounds of jelly palm wine. Volatile compounds were quantitatively
evaluated with GC-FID and identified by GC/MS and GC-O. For the extraction of minor
volatile compounds different sample preparation (SPME fiber type, addition of sodium
chloride, extraction time and temperature) was evaluated to optimize the HS-SPME method.
For the final method, 10 ml of jelly palm wine were placed in a 20 ml headspace vial with
addition of 3 g of NaCl; a divinylbenzene/carboxen/polydimethylsiloxane SPME fiber was used
for extraction at 35 ºC for 45 min with continuous stirring. A total of 57 volatiles compounds
were identified; most esters, followed by alcohols and acids. The static headspace method, for
major volatile compounds, was validated with respect to linearity (0.991-0.998), sensitivity
LOQ (0.01-0.5) and LOD (0.1-1), precision, as repeatability (6.5-10.9%) and intermediate
precision (7.2-10.3%) and for accuracy (86-96%). The method allows good determination for
7 compounds, propanol, isobutyl alcohol, butyl alcohol, isoamyl alcohol, ethyl hexanoate, ethyl
octanoate and hexanoic acid. GC-O analysis showed that esters were the main contributors for
the positive aroma of the jelly palm wine. Ethyl hexanoate was described as the natural aroma
of jelly palm fruit while hexanoic acid was described as a potential off-flavor to the aroma of
the beverage.
Keywords: Jelly palm, Static headspace, HS-SPME, GC-O