Determination of volatile compounds in fresh and fermented nipa sap (Nypa fruticans) using static headspace gas chromatography-mass spectrometry (GC-MS)
Nipa sap or air nira is a sweet natural beverage obtained from a type of palm tree, Nypa fruticans. It is readily and spontaneously fermented resulting in the development of alcoholic fermentation products. Objective of this study is to determine the volatile compounds (VOCs) responsible for the aro...
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| Format: | Article |
| Language: | English |
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Faculty of Food Science and Technology, Universiti Putra Malaysia
2013
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| Online Access: | http://psasir.upm.edu.my/id/eprint/41059/ http://psasir.upm.edu.my/id/eprint/41059/1/Determination%20of%20volatile%20compounds%20in%20fresh%20and%20fermented%20Nipa%20sap%20%28Nypa%20fruticans%29%20using%20static%20headspace%20gas%20chromatography-mass%20spectrometry%20%28GC-MS%29.pdf |
| _version_ | 1848849594152124416 |
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| author | Radi, Nur Aimi Abu Bakar, Fatimah Mat Hashim, Dzulkifly |
| author_facet | Radi, Nur Aimi Abu Bakar, Fatimah Mat Hashim, Dzulkifly |
| author_sort | Radi, Nur Aimi |
| building | UPM Institutional Repository |
| collection | Online Access |
| description | Nipa sap or air nira is a sweet natural beverage obtained from a type of palm tree, Nypa fruticans. It is readily and spontaneously fermented resulting in the development of alcoholic fermentation products. Objective of this study is to determine the volatile compounds (VOCs) responsible for the aroma in fresh and fermented nipa sap. The sap was left for natural fermentation at 30°C for 63 days. VOCs of the sap were analysed using static headspace gas chromatography-mass spectrometry (GC-MS). Fresh nipa sap contained ethanol (83.43%), diacetyl (0.59%), and esters (15.97%). Fermented nipa sap contained alcohols (91.16-98.29%), esters (1.18-8.14%), acetoin (0.02-0.7%), diacetyl (0.04-0.06%), and acetic acid (0.13-0.68%). Concentration of ethanol in fresh nipa sap increased from 0.11% (v/v) to 6.63% (v/v) during the fermentation, and slightly decreased to 5.73% (v/v) at day 63. No higher alcohols were detected in the fresh nipa sap. Concentration of 1-propanol and 2-methylpropanol were constant throughout the fermentation with average of 0.004 to 0.006% (v/v) and 0.0001 to 0.0009% (v/v), respectively. 3-methylbutanol increased during the fermentation process. The highest concentration (0.001% v/v) was recorded at day 35. This study has shown differences in VOCs types between fresh and fermented nipa sap. |
| first_indexed | 2025-11-15T09:52:52Z |
| format | Article |
| id | upm-41059 |
| institution | Universiti Putra Malaysia |
| institution_category | Local University |
| language | English |
| last_indexed | 2025-11-15T09:52:52Z |
| publishDate | 2013 |
| publisher | Faculty of Food Science and Technology, Universiti Putra Malaysia |
| recordtype | eprints |
| repository_type | Digital Repository |
| spelling | upm-410592015-12-10T01:59:37Z http://psasir.upm.edu.my/id/eprint/41059/ Determination of volatile compounds in fresh and fermented nipa sap (Nypa fruticans) using static headspace gas chromatography-mass spectrometry (GC-MS) Radi, Nur Aimi Abu Bakar, Fatimah Mat Hashim, Dzulkifly Nipa sap or air nira is a sweet natural beverage obtained from a type of palm tree, Nypa fruticans. It is readily and spontaneously fermented resulting in the development of alcoholic fermentation products. Objective of this study is to determine the volatile compounds (VOCs) responsible for the aroma in fresh and fermented nipa sap. The sap was left for natural fermentation at 30°C for 63 days. VOCs of the sap were analysed using static headspace gas chromatography-mass spectrometry (GC-MS). Fresh nipa sap contained ethanol (83.43%), diacetyl (0.59%), and esters (15.97%). Fermented nipa sap contained alcohols (91.16-98.29%), esters (1.18-8.14%), acetoin (0.02-0.7%), diacetyl (0.04-0.06%), and acetic acid (0.13-0.68%). Concentration of ethanol in fresh nipa sap increased from 0.11% (v/v) to 6.63% (v/v) during the fermentation, and slightly decreased to 5.73% (v/v) at day 63. No higher alcohols were detected in the fresh nipa sap. Concentration of 1-propanol and 2-methylpropanol were constant throughout the fermentation with average of 0.004 to 0.006% (v/v) and 0.0001 to 0.0009% (v/v), respectively. 3-methylbutanol increased during the fermentation process. The highest concentration (0.001% v/v) was recorded at day 35. This study has shown differences in VOCs types between fresh and fermented nipa sap. Faculty of Food Science and Technology, Universiti Putra Malaysia 2013 Article PeerReviewed application/pdf en http://psasir.upm.edu.my/id/eprint/41059/1/Determination%20of%20volatile%20compounds%20in%20fresh%20and%20fermented%20Nipa%20sap%20%28Nypa%20fruticans%29%20using%20static%20headspace%20gas%20chromatography-mass%20spectrometry%20%28GC-MS%29.pdf Radi, Nur Aimi and Abu Bakar, Fatimah and Mat Hashim, Dzulkifly (2013) Determination of volatile compounds in fresh and fermented nipa sap (Nypa fruticans) using static headspace gas chromatography-mass spectrometry (GC-MS). International Food Research Journal, 20 (1). pp. 369-376. ISSN 1985-4668; ESSN: 2231-7546 http://www.ifrj.upm.edu.my/20%20%2801%29%202013/51%20IFRJ%2020%20%2801%29%202013%20Fatimah%20%28108%29.pdf |
| spellingShingle | Radi, Nur Aimi Abu Bakar, Fatimah Mat Hashim, Dzulkifly Determination of volatile compounds in fresh and fermented nipa sap (Nypa fruticans) using static headspace gas chromatography-mass spectrometry (GC-MS) |
| title | Determination of volatile compounds in fresh and fermented nipa sap (Nypa fruticans) using static headspace gas chromatography-mass spectrometry (GC-MS) |
| title_full | Determination of volatile compounds in fresh and fermented nipa sap (Nypa fruticans) using static headspace gas chromatography-mass spectrometry (GC-MS) |
| title_fullStr | Determination of volatile compounds in fresh and fermented nipa sap (Nypa fruticans) using static headspace gas chromatography-mass spectrometry (GC-MS) |
| title_full_unstemmed | Determination of volatile compounds in fresh and fermented nipa sap (Nypa fruticans) using static headspace gas chromatography-mass spectrometry (GC-MS) |
| title_short | Determination of volatile compounds in fresh and fermented nipa sap (Nypa fruticans) using static headspace gas chromatography-mass spectrometry (GC-MS) |
| title_sort | determination of volatile compounds in fresh and fermented nipa sap (nypa fruticans) using static headspace gas chromatography-mass spectrometry (gc-ms) |
| url | http://psasir.upm.edu.my/id/eprint/41059/ http://psasir.upm.edu.my/id/eprint/41059/ http://psasir.upm.edu.my/id/eprint/41059/1/Determination%20of%20volatile%20compounds%20in%20fresh%20and%20fermented%20Nipa%20sap%20%28Nypa%20fruticans%29%20using%20static%20headspace%20gas%20chromatography-mass%20spectrometry%20%28GC-MS%29.pdf |