1,920
Views
10
CrossRef citations to date
0
Altmetric
Articles

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

ORCID Icon, , &
Pages 930-942 | Received 19 Sep 2017, Accepted 31 Mar 2018, Published online: 30 May 2018

References

  • Beaumont, M. Flavouring Composition Prepared by Fermentation with Bacillus spp. International Journal of Food Microbiology 2002, 75(3), 189–196. DOI: 10.1016/S0168-1605(01)00706-1.
  • Omafuvbe, B. O.; Abiose, S. H.; Shonukan, O. O. Fermentation of Soybean (Glycine max) for Soy-Daddawa Production by Starter Cultures of Bacillus. Food Microbiology 2002, 19, 561–566. DOI: 10.1006/fmic.2002.0513.
  • Amadi, E. N.; Barimalaa, I. S.; Omosigho, J. Influence of Temperature on the Fermentation of Bambara Groundnut (Vigna Subterranea) to Produce a Dawadawa-Type Product. Plant Foods for Human Nutrition 1999, 54(1), 13–20. DOI: 10.1023/A:1008003118374.
  • Barimalaa, I. S.; Achinewhu, S. C.; Yibatama, I.; Amadi, E. N. Studies on the Solid Substrate Fermentation of Bambara Groundnut (Vigna subterranea (L) Verde). Journal of the Science of Food and Agriculture 1994, 66(4), 443–446. DOI: 10.1002/(ISSN)1097-0010.
  • Fadahunsi, I. F.; Olubunmi, P. D. Microbiological and Enzymatic Studies during the Development of an ‘Iru’ (A Local Nigerian Indigenous Fermented Condiment) like Condiment from Bambara Nut [Voandzeia subterranea (L) Thours]. Malaysian Journal of Microbiology 2010, 6(2), 123–126.
  • Parkouda, C.; Nielsen, D. S.; Azokpota, P.; Ouoba, L. I. I.; Amoa-Awua, W. K.; Thorsen, L.; Hounhouigan, J. D.; Jensen, J. S.; Tano-Debrah, K.; Diawara, B. The Microbiology of Alkaline-Fermentation of Indigenous Seeds Used as Food Condiments in Africa and Asia. Critical Review of Microbiology 2009, 35(2), 139–156. DOI: 10.1080/10408410902793056.
  • Allagheny, N.; Obanu, Z. A.; Campbell-Platt, G.; Owens, J. D. Control of Ammonia Formation during Bacillus subtilis Fermentation of Legumes. International Journal of Food Microbiology 1996, 29(2–3), 321–333. DOI: 10.1016/0168-1605(95)00069-0.
  • Azokpota, P.; Hounhouigan, J. D.; Annan, N. T.; Nago, M. C.; Jakobsen, M. Diversity of Volatile Compounds of Afitin, Iru and Sonru, Three Fermented Food Condiments from Benin. World Journal of Microbiology and Biotechnology 2008, 24(6), 879–885. DOI: 10.1007/s11274-007-9542-0.
  • Leejeerajumnean, A.; Duckham, S. C.; Owens, J. D.; Ames, J. M. Volatile Compounds in Bacillus-Fermented Soybeans. Journal of the Science of Food and Agriculture 2001, 81(5), 525–529. DOI: 10.1002/(ISSN)1097-0010.
  • Owens, J. D.; Allagheny, N.; Kipping, G.; Ames, J. M. Formation of Volatile Compounds during Bacillus subtilis Fermentation of Soya Beans. Journal of the Science of Food and Agriculture 1997, 74(1), 132–140. DOI: 10.1002/(ISSN)1097-0010.
  • Azokpota, P.; Hounhouigan, J. D.; Annan, N. T.; Odjo, T.; Nagoa, M. C.; Jakobsen, M. Volatile Compounds Profile and Sensory Evaluation of Beninese Condiments Produced by Inocula of Bacillus subtilis. Journal of the Science of Food and Agriculture 2010, 90(3), 438–444.
  • Ouoba, L. I. I.; Diawara, B.; Annan, N. T.; Poll, L.; Jakobsen, M. Volatile Compounds of Soumbala, a Fermented African Locust Bean (Parkia biglobosa) Food Condiment. Journal of Applied Bacteriology 2005, 99(6), 1413–1421. DOI: 10.1111/jam.2005.99.issue-6.
  • Junior, S. B.; De Melo, A. D. M. T.; Zini, C. A.; Godoy, H. T. Optimization of the Extraction Conditions of the Volatile Compounds from Chili Peppers by Headspace Solid Phase Micro-Extraction. Journal of Chromatography 2011, 1218(21), 3345–3350. DOI: 10.1016/j.chroma.2010.12.060.
  • Mahattanatawee, K.; Rouseff, R. L.Comparison of Aroma Active and Sulfur Volatiles in Three Fragrant Rice Cultivars Using GC–Olfactometry and GC–PFPD. Food Chemistry 2014, 154, 1–6. DOI: 10.1016/j.foodchem.2013.12.105.
  • Xu, Y.; Limwachiranon, J.; Li, L.; Ru, Q.; Luo, Z. Characterisation of Volatile Compounds of Farmed Soft-Shelled Turtle (Pelodiscus sinensis) by Solid-Phase Microextraction and the Influence of Matrix pH on the Release of Volatiles. International Journal of Food Science & Technology 2017, 52(1), 275–281. DOI: 10.1111/ijfs.13279.
  • Zhang, Y.; Fraatz, M. A.; Horlamus, F.; Quitmann, H.; Zorn, H. Identification of Potent Odorants in a Novel Nonalcoholic Beverage Produced by Fermentation of Wort with Shiitake (Lentinula edodes). Journal of Agricultural and Food Chemistry 2014, 62(18), 4195–4203. DOI: 10.1021/jf5005463.
  • Gao, P.; Wang, W.; Jiang, Q.; Xu, Y.; Xia, W. Effect of Autochthonous Starter Cultures on the Volatile Flavor Compounds of Chinese Traditional Fermented Fish (Suan Yu). International Journal of Food Science & Technology 2016, 51, 1630–1637. DOI: 10.1111/ijfs.13134.
  • Naudé, Y.; Rohwer, E. R. Investigating the Coffee Flavour in South African Pinotage Wine Using Novel Offline Olfactometry and Comprehensive Gas Chromatography with Time of Flight Mass Spectrometry. Journal of Chromatography 2013, 1271(1), 176–180. DOI: 10.1016/j.chroma.2012.11.019.
  • Kataoka, H.; Lord, H.; Pawliszyn, J. Application of Solid-Phase Microextraction in Food Analysis: Review. Journal of Chromatography 2000, 880(1–2), 35–62. DOI: 10.1016/S0021-9673(00)00309-5.
  • Akanni, G. B.; Naudé, Y.; De Kock, H. L.; Buys, E. M. Diversity and Functionality of Bacillus Species Associated with Alkaline Fermentation of Bambara Groundnut (Vigna subterranean L. Verdc) into Dawadawa-Type African Condiment. European Food Research Technology 2018, DOI: 10.1007/s00217-017-3024-x.
  • Pham, A. J.; Schilling, M. W.; Mikel, W. B.; Williams, J. B.; Martin, J. M.; Coggins, P. C. Relationships between Sensory Descriptors, Consumer Acceptability and Volatile Flavour Compounds of American Dry-Cured Ham. Meat Science 2008, 80(3), 728–737. DOI: 10.1016/j.meatsci.2008.03.015.
  • Zhao, J.; Dai, X.; Liu, X.; Zhang, H.; Tang, J.; Chen, W. Comparison of Aroma Compounds in Naturally Fermented and Inoculated Chinese Soybean Pastes by GC–MS and GC–Olfactometry Analysis. Food Control 2011, 22(6), 1008–1013. DOI: 10.1016/j.foodcont.2010.11.023.
  • Park, H.-J.; Lee, S. M.; Song, S. H.; Kim, Y.-S. Characterization of Volatile Components in Makgeolli, a Traditional Korean Rice Wine, With or Without Pasteurization, During Storage. Molecules 2013, 18(5), 5317–5325. DOI: 10.3390/molecules18055317.
  • Jirovetz, L.; Smith, D.; Buchbauer, G. Aroma Compound Analysis of Eruca sativa (Brassicaceae) SPME Headspace Leaf Samples Using GC, GC–MS, and Olfactometry. Journal of Agricultural and Food Chemistry 2002, 50(16), 4643–4646. DOI: 10.1021/jf020129n.
  • Chin, S.-T.; Eyres, G. T.; Marriott, P. J. Identification of Potent Odourants in Wine and Brewed Coffee Using Gas Chromatography–Olfactometry and Comprehensive Two-Dimensional Gas Chromatography. Journal of Chromatography 2011, 1218(42), 7487–7498. DOI: 10.1016/j.chroma.2011.06.039.
  • Sugawara, E.; Ito, T.; Odagiri, S.; Kubota, K.; Kobayashi, A. Comparison of Compositions of Odor Components of Natto and Cooked Soybeans. Agricultural and Biological Chemistry 1985, 49(2), 311–317.
  • Onyenekwe, P. C.; Odeh, C.; Nweze, C. C. Volatile Constituents of Ogiri, Soybean Daddawa and Locust Bean Daddawa Three Fermented Nigerian Food Flavour Enhancers. Electronic Journal of Environmental, Agricultural and Food Chemistry 2012, 11, 115–221.
  • Heyland, S.; Dac, T. H.; Hose, H.; Wood, R. D. Flavorant Composition Prepared by Fermentation. U.S. Patent 5,476,773, 1995.
  • Van Gemert, L. J.; Netternbreijer, A. H. Compilation of Odour Threshold Values in Air and Water; TNO Central Institute for Nutrition and Food Research: Zeist, The Netherlands, 1977.