Investigation of important odorants of palm wine (Elaeis guineensis)

Palm wine (Elaeis guineensis) was sensorially evaluated and the key odorants were investigated by means of high resolution gas chromatography-olfactometry and mass spectrometry of solvent extracts as well as headspace samples. A total of 41 compounds were identified, 32 of them previously unknown in palm wine. From these, a total of 13 compounds were quantified by means of stable isotope dilution assays. Quantitation and calculation of the odour-activity values (OAVs) of the 13 key odorants revealed that the earthy-smelling 3-isobutyl-2-methoxypyrazine, the buttery-smelling acetoin, the fruity compounds ethyl hexanoate, 3-methylbutyl acetate and the popcorn-like-smelling 2-acetyl-1-pyrroline are likely to be important odorants of palm wine, with 3-isobutyl-2-methoxypyrazine, acetoin, and 2-acetyl-1-pyrroline being reported here for the first time as aroma constituents of palm wine.