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Identification of Volatile Compounds in Coconut Toddy by GC-MS - Assisted With Different Solvent System

Hariharan 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-Pentanol, 2, 3-dimethyl, 1,2-Benzenedicarboxylic acid (butyl octyl ester and diheptyl ester) in moderate level and lower levels of dichloroacetic acid, 3,4-Hexanediol and 2-Buten-1-ol propanoate. Another set of extraction using chloroform repeatedly showed the presence of squalene as studied in diethyl ether extraction. It also shows the lupeol in higher level along with lower concentrations of 1,2-Benzenedicarboxylic acid, diisooctyl ester, 2,3-Epoxyhexanol, Propanedioic acid, and Aminocyanoacetic acid.