Effect of multiple distillation and head fraction removal on the volatile content of distillate from fermented coconut (Cocos nucifera L.) water

Tuba (fermented coconut sap) and lambanog (distilled tuba) production had long been a source of livelihood in the Philippines. However, the production of these alcoholic beverages is tedious and laborious starting with the collection of coconut sap. A potential substitute to coconut sap is coconut water. This study was conducted to determine the effect of multiple distillation and head fraction removal on the volatile components of distilled fermented coconut water. Multiple distillations were done thrice, diluting the distillate with tap water every distillation stage. The head fraction (established as first few drops amounting to 10% of the total volume of distillate) was also removed in Treatment 1 (T1) but retained in Treatment 2 (T2). The ethanol and methanol and ethyl acetate (EA) contents were measured using gas chromatography and titrimetric methods, respectively. The head fraction was found to be very volatile with 95-98% ethanol. There was a considerable decrease in ethanol between T1 (73-75%) and T2 (84-92%). Methanol content was found to be negligible in the head fraction removed at every distillation stage (8-16 ppm). On the other hand, there was a dramatic decrease in the levels of EA with head fraction removal from 27-138 ppm in T2 to 2-72 ppm in T1. EA also decreased with multiple distillations. Most importantly, the levels of methanol in all distillation stages of both treatments including the head fraction were within the legal limit. On the other hand, only the EA levels in the third distillation of T1 and its corresponding head fraction passed the legal limit.