期刊
WORLD JOURNAL OF MICROBIOLOGY & BIOTECHNOLOGY
卷 24, 期 6, 页码 879-885出版社
SPRINGER
DOI: 10.1007/s11274-007-9542-0
关键词
Afitin; iru : sonru; fermentation; Parkia biglobosa; aroma volatile compounds
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.
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