| Title: | Characterisation of aroma volatiles of indigenous alcoholic beverages: burukutu and pito |
| Author(s): | Onyenekwe PC; Erhabor GO; Akande SA; |
| Address: | "a Department of Biochemistry and Molecular Biology , Nasarawa State University , P. M. B. 1022, 930001 Keffi , Nigeria. b Sheda Science and Technology Complex , PMB 186, Garki Abuja , Nigeria" |
| DOI: | 10.1080/14786419.2015.1032279 |
| ISSN/ISBN: | 1478-6427 (Electronic) 1478-6419 (Linking) |
| Abstract: | "Pito and burukutu are indigenous alcoholic beverages in Nigeria, and are fermentation products of Sorghum bicolor and Sorghum vulgare. The production is similar to that of beer, which involves steeping, malting, mashing and fermenting. A total of 30 volatile organic compounds were identified by gas chromatography. These compounds can be broadly grouped into alkanols, phenols, acids, esters, ketones and aldehydes. Although few acids are present, they are dominant (30.887% and 27.669%) and followed by esters (26.467% and 27.442%) in pito and burukutu, respectively. Alkanols constitute the next dominant group after acids and esters; however, ethanol was not identified as a constituent. The health and social implication of the constituents are explained" |
| Keywords: | "Acids/analysis Alcoholic Beverages/*analysis Alcohols/analysis Chromatography, Gas Esters/analysis Fermentation Nigeria *Odorants Sorghum/chemistry Volatile Organic Compounds/*analysis Sorghum bicolor burukutu gas chromatography pito volatile organic comp;" |
| Notes: | "MedlineOnyenekwe, Paul C Erhabor, Graham Osas Akande, Sarah A eng England 2015/04/22 Nat Prod Res. 2016; 30(5):558-64. doi: 10.1080/14786419.2015.1032279. Epub 2015 Apr 20" |
