Alagusundaram K
India
Research Article
Identification of Volatile Compounds in Coconut Toddy by GC-MS -
Assisted With Different Solvent System
Author(s): Hariharan B, Singaravadivel K and Alagusundaram KHariharan B, Singaravadivel K and Alagusundaram K
Thirty one Volatile compounds from fermented coconut toddy were isolated by extracting with three different organic solvents viz., Diethyl ether, Dichloromethane and Chloroform simultaneously and analyzed by GC-MS. Eleven Distinct flavor compounds were extracted using diethyl ether in which greater quantity constitutes hydroquinone, ethyl hydrogen succinate, 2,4,6,8 – tetraazabicyclo [3.3.0] octon-3-one, 7-nitroimino, Phenylethyl alcohol is followed by oleic acid, hexanoic acid, squalene and n-Hexadecanoic acid in moderate level. 1, 2-Benzenedicarboxylic acid, mono (2-ethylhexyl) ester, Dibutyl phthalate and n-Decanoic acids were found to be very trace amount. Dichloromethane was able to find out another set of twelve compounds including ethyl hydrogen succinate, Di-n-octyl phthalate, Pentanoic acid (10-undecenyl ester) and nonanoic acid as a major compounds followed by 3-Pentan.. View More»
DOI:
10.4172/1948-5948.1000115