Volatile compounds profile and sensory evaluation of Beninese condiments produced by inocula of Bacillus subtilis

Abstract

The investigated B. subtilis, BS1, BS2 and BS3 can be considered as potential starter cultures for the fermentation of African locust beans to produce good quality of Beninese food condiments.

Volatile compounds produced by Bacillus species alkaline fermentation of bambara groundnut (Vigna subterranean (L.) Verdc) into a dawadawa-type African food condiment using headspace solid-phase microextraction and GC × GC–TOFMS

“…Pyrazine levels in dawadawa-type condiments from bambara groundnut (339 µg kg −1 ) are considerably lower than that of African locust bean dawadawa (>448,000 µg kg −1 ). [8,11,12] The low levels of pyrazines found in this study were probably due to the mild conditions of the headspace SPME method used. Other authors used the Likens-Nickerson simultaneous distillation-extraction method that could possibly influence pyrazine formation due to the higher heating step requirements.…”

“…Pyrazines have been found in highest concentrations in dawadawa from African locust bean. [8,11,12,27] In contrast, aldehydes, acids, and alcohols dominated dawadawa-type condiments from bambara groundnuts. Pyrazine levels in dawadawa-type condiments from bambara groundnut (339 µg kg −1 ) are considerably lower than that of African locust bean dawadawa (>448,000 µg kg −1 ).…”

“…[7][8][9][10] The profiling of volatile compounds production during controlled microbial alkaline fermentation of legumes is one of the steps which could give information for the future selection of starter cultures. [11] Pyrazines, aldehydes, ketones, esters, alcohols, acids, alkanes, alkenes, benzenes, phenols, sulphurs, and furans groups were identified in dawadawa produced from African locust bean and soybeans. [8,12] However, volatile compounds that characterize dawadawa-type African food condiment produced from the controlled alkaline fermentation of bambara groundnuts have not been reported previously.…”

“…The methods that have been employed to isolate volatile compounds from fermented African locust bean (dawadawa) were microscale steam distillation low-density solvent extraction, mainly the Likens-Nikerson method [8,11,12] and purge-and-trap onto Tenax [10] extraction for fermented soybean (soy-dawadawa), followed by gas chromatography-mass spectrometry (GC-MS) analysis. The distillation method is employed for volatile compounds extraction, especially when heat-labile compounds need to be extracted.…”

Construction of a fractional condensation device and its application in the analysis of volatile compounds from tobacco

“…9 The simultaneous distillation and extraction can be coupled with GC/HPLC/GC-MS and widely applied to the analysis of meat, dairy products and beverages, condiments, grains, vegetables and essences. [10][11][12][13][14][15][16][17][18][19][20][21] For example, Montserrat Riu-Aumatell et al 22 analyzed more than 80 volatile compounds from white salsify by headspace-solid phase microextraction (HS-SPME) and SDE, leading to the identication of a majority of the sesquiterpenes, acids and esters with high molecular weight. Du Liping et al 23 compared the extraction performance of SPME and SDE in the determination of volatile compounds in pu-erh tea.…”