Quantification of ethanol and identification of other chemical constituents in homemade morula beer using gas chromatography-mass spectrometry (GC-MS)

Morula (Sclerocarya birrea) beer is a seasonal homemade alcoholic beverage made from morula fruits pulp. Unlike the commercial beverage, alcohol content of not known. The major challenges with beverages arise batch-to-batch differences in product quality and safety due to variability raw materials lack control. Consequently, by same individual may differ. In this study, validated liquid-liquid extraction gas chromatography-mass spectrometry (GC-MS) method used for quantification ethanol identification volatiles beverage. analysed samples contained concentrations ranging 0.5 5.8% v/v depending on number days sample was fermented. Other volatile compounds that were identified acetic acid, propanol, propanal, butanal, 3-methyl-1-butanol; 2-methyl-1-butanol, butanoic iso-amyl acetate, acid ethyl ester, benzyl alcohol, phenyl lactic humulene, decanoic ester 2-methyl-1-hexadecanoic ester. found decrease over time. These results provides characterisation information beer.   Key words: beer, home-made (GC-MS), standardisation.