Diversity of volatile compounds of afitin, iru and sonru, three fermented food condiments from Benin

被引:18
作者
Azokpota, Paulin [1 ]
Hounhouigan, Joseph D. [1 ]
Annan, Nana T. [2 ]
Nago, Mathurin C. [1 ]
Jakobsen, Mogens [3 ]
机构
[1] Univ Abomey Calavi, Dept Nutr & Sci Alimentaires, Fac Sci Agronom, Cotonou 01, Benin
[2] Food Res Inst, Council Sci & Ind Res, Accra, Ghana
[3] Royal Vet & Agr Univ, Dept Food Sci & Food Microbiol, DK-1958 Frederiksberg C, Denmark
关键词
Afitin; iru : sonru; fermentation; Parkia biglobosa; aroma volatile compounds;
D O I
10.1007/s11274-007-9542-0
中图分类号
Q81 [生物工程学(生物技术)]; Q93 [微生物学];
学科分类号
071005 ; 0836 ; 090102 ; 100705 ;
摘要
Volatile compounds in afitin, iru and sonru, three traditional food condiments produced in Benin by natural fermentation of the African locust bean (Parkia biglobosa) were identified and quantified, using the Likens-Nickerson simultaneous distillation-extraction method and GC-MS analysis. A total of 13 chemical groups of volatile compounds were identified and classified in six major groups: pyrazines, aldehydes, ketones, alcohols, esters and benzene derivatives. From these groups, 2,5-dimethylpyrazine, tetramethylpyrazine, 3-methylbutanal, 2-decanone, 3,5-dimethylphenylmethanol, ethyl linoleate and chlorobenzene were found in higher amounts in the three condiments. Afitin was characterized by high concentration of 2-decanone, whereas 2,5-dimethylpyrazine, tetramethylpyrazine, 3-methylbutanal and ethyl linoleate were found particularly in higher concentration, both in iru and sonru.
引用
收藏
页码:879 / 885
页数:7
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