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Palm wine (Elaeis guineensis) was sensorially evaluated and the key odorants were investigated by means of high resolution gas chromatography–olfactometry and mass spectrometry of solvent extracts as well as headspace samples. A total of 41 compounds were identified, 32 of them previously unknown in palm wine. From these, a total of 13 compounds were quantified by means of stable isotope dilution...
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