Evolution of Volatile Flavour Compounds during Fermentation of African Oil Bean (Pentaclethra macrophylla Benth) Seeds for “Ugba” Production
Fermented African oil bean (Pentaclethra macrophylla Benth) seed is a successful and well studied seasoning and snack in parts of Western Africa. GC-MS analysis of fermenting seeds revealed a mixture of several volatile aroma compounds which changed with time and starter organism. During natural mix...
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| Format: | Article |
| Language: | English |
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Wiley
2015-01-01
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| Series: | International Journal of Food Science |
| Online Access: | http://dx.doi.org/10.1155/2015/706328 |
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| author | C. O. Nwokeleme J. Obeta Ugwuanyi |
| author_facet | C. O. Nwokeleme J. Obeta Ugwuanyi |
| author_sort | C. O. Nwokeleme |
| collection | DOAJ |
| description | Fermented African oil bean (Pentaclethra macrophylla Benth) seed is a successful and well studied seasoning and snack in parts of Western Africa. GC-MS analysis of fermenting seeds revealed a mixture of several volatile aroma compounds which changed with time and starter organism. During natural mixed culture process 36 volatile compounds including 12 hydrocarbons, 10 esters, 5 alcohols, 2 phenols, 2 ketones, and one each of furan, amine, acid, thiophene, and lactone were identified. When Bacillus subtilis was used in pure culture, 30 compounds comprising 10 hydrocarbons, 8 esters, 3 alcohols, 2 amines, 2 sulfur compounds, and one of each of acid, aldehyde, phenol, ketone, and furan were identified. Sample fermented with B. megaterium produced 29 aroma compounds comprising 9 hydrocarbons, 10 esters, 2 nitrogenous compounds, 2 ketones, 3 alcohols, and one of each of lactone, aldehyde, furan, and amine. Methyl esters of various long chain fatty acids may be key aroma compounds, based on consistency and persistence. Qualitative or quantitative contribution of individual compounds may only be determined following flavour threshold analysis. |
| format | Article |
| id | doaj-art-b6ad3629bfdd4100bfdb3268a4d9fb86 |
| institution | Kabale University |
| issn | 2356-7015 2314-5765 |
| language | English |
| publishDate | 2015-01-01 |
| publisher | Wiley |
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| series | International Journal of Food Science |
| spelling | doaj-art-b6ad3629bfdd4100bfdb3268a4d9fb862025-02-03T01:22:33ZengWileyInternational Journal of Food Science2356-70152314-57652015-01-01201510.1155/2015/706328706328Evolution of Volatile Flavour Compounds during Fermentation of African Oil Bean (Pentaclethra macrophylla Benth) Seeds for “Ugba” ProductionC. O. Nwokeleme0J. Obeta Ugwuanyi1Department of Microbiology, University of Nigeria, Nsukka 410001, NigeriaDepartment of Microbiology, University of Nigeria, Nsukka 410001, NigeriaFermented African oil bean (Pentaclethra macrophylla Benth) seed is a successful and well studied seasoning and snack in parts of Western Africa. GC-MS analysis of fermenting seeds revealed a mixture of several volatile aroma compounds which changed with time and starter organism. During natural mixed culture process 36 volatile compounds including 12 hydrocarbons, 10 esters, 5 alcohols, 2 phenols, 2 ketones, and one each of furan, amine, acid, thiophene, and lactone were identified. When Bacillus subtilis was used in pure culture, 30 compounds comprising 10 hydrocarbons, 8 esters, 3 alcohols, 2 amines, 2 sulfur compounds, and one of each of acid, aldehyde, phenol, ketone, and furan were identified. Sample fermented with B. megaterium produced 29 aroma compounds comprising 9 hydrocarbons, 10 esters, 2 nitrogenous compounds, 2 ketones, 3 alcohols, and one of each of lactone, aldehyde, furan, and amine. Methyl esters of various long chain fatty acids may be key aroma compounds, based on consistency and persistence. Qualitative or quantitative contribution of individual compounds may only be determined following flavour threshold analysis.http://dx.doi.org/10.1155/2015/706328 |
| spellingShingle | C. O. Nwokeleme J. Obeta Ugwuanyi Evolution of Volatile Flavour Compounds during Fermentation of African Oil Bean (Pentaclethra macrophylla Benth) Seeds for “Ugba” Production International Journal of Food Science |
| title | Evolution of Volatile Flavour Compounds during Fermentation of African Oil Bean (Pentaclethra macrophylla Benth) Seeds for “Ugba” Production |
| title_full | Evolution of Volatile Flavour Compounds during Fermentation of African Oil Bean (Pentaclethra macrophylla Benth) Seeds for “Ugba” Production |
| title_fullStr | Evolution of Volatile Flavour Compounds during Fermentation of African Oil Bean (Pentaclethra macrophylla Benth) Seeds for “Ugba” Production |
| title_full_unstemmed | Evolution of Volatile Flavour Compounds during Fermentation of African Oil Bean (Pentaclethra macrophylla Benth) Seeds for “Ugba” Production |
| title_short | Evolution of Volatile Flavour Compounds during Fermentation of African Oil Bean (Pentaclethra macrophylla Benth) Seeds for “Ugba” Production |
| title_sort | evolution of volatile flavour compounds during fermentation of african oil bean pentaclethra macrophylla benth seeds for ugba production |
| url | http://dx.doi.org/10.1155/2015/706328 |
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