Volatile Elements of Coconut Toddy (Cocos Nucifera) by Gas ChromatographyÂ–Mass SpectrometryKarthikeyan R*, Suresh Kumar K, Singaravadivel K and Alagusundaram K
Department of Food Microbiology, Indian Institute of Crop Processing Technology, Ministry of Food Processing Industries, Govt. of India, Thanjavur (TN), India
- *Corresponding Author:
- Karthikeyan R
Department of Food Microbiology
Indian Institute of Crop Processing Technology
Ministry of Food Processing Industries
Govt. of India, Thanjavur-613 005 (TN), India
E-mail: [email protected]
Received date: September 12, 2013; Accepted date: February 26, 2014; Published date: February 28, 2014
Citation: Karthikeyan R, Suresh Kumar K, Singaravadivel K, AlagusundaramK (2014) Volatile Elements of Coconut Toddy (Cocos Nucifera) by Gas Chromatography–Mass Spectrometry. J Chromatograph Separat Techniq 5:213. doi:10.4172/2157-7064.1000213
Copyright: © 2014 Karthikeyan R, et al. This is an open-access article distributed under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original author and source are credited.
Volatile components of coconut toddy were analyzed using GC Clarus 500 Perkin Elmer (Germany)-MS and identified by matching the mass spectra obtained with those present in the “NIST 2005” Library. Totally Thirty one volatile components were identified and were different quantities amounts of volatile components. The highest peak of volatile components in the fresh toddy observed was Lupeol and Squalane.