References

• Adebowale, A. R., Sanni, L., Awonorin, S., Daniel, I., & Kuye, A. (2007). Effect of cassava varieties on the sorption isotherm of tapioca grits. International Journal of Food Science & Technology, 42(4), 448–452. doi:10.1111/ifs.2007.42.issue-4
   Web of Science ®Google Scholar
• Beaulieu, J. C., & Grimm, C. C. (2001). Identification of volatile compounds in cantaloupe at various developmental stages using solid phase microextraction. Journal of Agricultural and Food Chemistry, 49(3), 1345–1352. doi:10.1021/jf0005768
   PubMed Web of Science ®Google Scholar
• Bicchi, C., Drigo, S., & Rubiolo, P. (2000). Influence of fibre coating in headspace solid-phase microextraction–gas chromatographic analysis of aromatic and medicinal plants. Journal of Chromatography A, 892(1–2), 469–485. doi:10.1016/S0021-9673(00)00231-4
   PubMed Web of Science ®Google Scholar
• Buttery, R. C., Ling, L. C., Juliano, B. O., & Turn-Baugh, J. G. (1998). Cooked rice aroma 2-acetyl-1-pyrroline. Journal of Agricultural and Food Chemistry, 46, 2270–2277.
   Web of Science ®Google Scholar
• Cerny, C., & Grosch, W. (1993). Quantification of character-impact odor compounds of roasted beef. Zeitschrift Fur Lebensmittel-Untersuchung Und-Forschung, 196, 417–422. doi:10.1007/BF01190805
   Google Scholar
• Colehour, A. M., Meadow, J. F., Liebert, M. A., Cepon-Robins, T. J., Gildner, T. E., Urlacher, S. S., & Sugiyama, L. S. (2014). Local domestication of lactic acid bacteria via cassava beer fermentation. Peer Journal, 2, e479.
   PubMed Web of Science ®Google Scholar
• García-Martín, S., Herrero, C., Peña, R. M., & Barciela, J. (2010). Solid-phase microextraction gas chromatography–mass spectrometry (HS-SPME-GC–MS) determination of volatile compounds in orujo spirits: Multivariate chemometric characterisation. Food Chemistry, 118, 456–461. doi:10.1016/j.foodchem.2009.04.105
   Web of Science ®Google Scholar
• Grimm, C. C., Bergman, C., Delgado, J. T., & Bryant, R. (2001). Screening for 2-acetyl-1-pyrroline in the headspace of rice using SPME/GC-MS. Journal of Agricultural and Food Chemistry, 49, 245–249. doi:10.1021/jf0008902
   PubMed Web of Science ®Google Scholar
• Guth, H., & Grosch, W. (1994). Identification of the character impact odorants of stewed beef juice by instrumental analyses and sensory studies. Journal of Agricultural and Food Chemistry, 42(12), 2862–2866. doi:10.1021/jf00048a039
   Web of Science ®Google Scholar
• Heller, S. R., & Milne, G. W. A. (1986). EPA/NIH mass spectra data base. National Standards and Reference Data System, National Bureau of Standards, USA, Supplement, 2, 10–389.
   Google Scholar
• Hu, Z., Tan, P., & Pu, G. (2006). Multi-objective optimization of cassava-based fuel ethanol used as an alternative automotive fuel in Guangxi, China. Applied Energy, 83(8), 819–840. doi:10.1016/j.apenergy.2005.09.002
   Web of Science ®Google Scholar
• Jeleń, H. H., Majcher, M., Zawirska-Wojtasiak, R., Wiewiórowska, M., & Wa̧sowicz, E. (2003). Determination of geosmin, 2-methylisoborneol, and a musty-earthy odor in wheat grain by. SPME-GC-MS, profiling volatiles, and sensory analysis. Journal of Agricultural and Food Chemistry, 51, 7079–7085. doi:10.1021/jf030228g
   PubMed Web of Science ®Google Scholar
• Konopka, U. C., Guth, H., & Grosch, W. (1995). Potent odorants formed by lipid peroxidation as indicators of the warmed-over flavor (WOF) of cooked meat. Zeitschrift fur Lebensmittel-Untersuchung Und-Forschung A, 201, 339–343.
   Google Scholar
• La Frano, M. R., Woodhouse, L. R., Burnett, D. J., & Burri, B. J. (2013). Bio-fortified cassava increases β-carotene and vitamin A concentrations in the TAG-rich plasma layer of American women. British Journal of Nutrition, 110(2), 310–320. doi:10.1017/S0007114512005004
   PubMed Web of Science ®Google Scholar
• Lasekan, O., & Abdulkarim, S. M. (2012). Extraction of oil from tiger nut (Cyperus esculentus L.) with supercritical carbon dioxide (SC-CO2). LWT-Food Science and Technology, 47, 287–292. doi:10.1016/j.lwt.2012.01.021
   Web of Science ®Google Scholar
• Lasekan, O., Khatib, A., Juhari, H., Patiram, P., & Lasekan, S. (2013). Headspace solid-phase microextraction gas chromatography–mass spectrometry determination of volatile compounds in different varieties of African star apple fruit (Chrysophillum albidum). Food Chemistry, 141, 2089–2097. doi:10.1016/j.foodchem.2013.05.081
   PubMed Web of Science ®Google Scholar
• Lebot, V. (2009). Tropical root and tuber crops: Cassava, sweet potato, yams and aroids. Wallingford: CABI.
   Google Scholar
• Nambisan, B., & Sundaresan, S. (1985). Effect of processing on the cyanoglucoside content of cassava. Journal of the Science of Food and Agriculture, 36(11), 1197–1203. doi:10.1002/(ISSN)1097-0010
   Web of Science ®Google Scholar
• Nguyen, T. L. T., Gheewala, S. H., & Garivait, S. (2007). Full chain energy analysis of fuel ethanol from cassava in Thailand. Environmental Science & Technology, 41(11), 4135–4142. doi:10.1021/es0620641
   PubMed Web of Science ®Google Scholar
• Oboh, G., Akindahunsi, A. A., & Oshodi, A. A. (2002). Nutrient and anti-nutrient contents of Aspergillus niger-fermented cassava products (flour and gari). Journal of Food Composition and Analysis, 15(5), 617–622. doi:10.1016/S0889-1575(02)91065-3
   Web of Science ®Google Scholar
• Osório, V. M., & de Lourdes Cardeal, Z. (2011). Determination of acrolein in French fries by solid-phase microextraction gas chromatography and mass spectrometry. Journal of Chromatography A, 1218(21), 3332–3336. doi:10.1016/j.chroma.2010.11.068
   PubMed Web of Science ®Google Scholar
• Osório, V. M., & de Lourdes Cardeal, Z. (2013). Using SPME-GC/MS to evaluate acrolein production in cassava and pork sausage fried in different vegetable oils. Journal of the American Oil Chemists’ Society, 90(12), 1795–1800. doi:10.1007/s11746-013-2338-5
   Web of Science ®Google Scholar
• Papong, S., & Malakul, P. (2010). Life-cycle energy and environmental analysis of bioethanol production from cassava in Thailand. Bioresource Technology, 101(1), S112–S118. doi:10.1016/j.biortech.2009.09.006
   PubMed Web of Science ®Google Scholar
• Pasqualone, A., Caponio, F., Summo, C., Paradiso, V. M., Bottega, G., & Pagani, M. A. (2010). Gluten-free bread making trials from cassava (Manihot esculenta Crantz) flour and sensory evaluation of the final product. International Journal of Food Properties, 13(3), 562–573. doi:10.1080/10942910802713172
   Web of Science ®Google Scholar
• Pasqualone, A., Paradiso, V. M., Summo, C., Caponio, F., & Gomes, T. (2014). Influence of drying conditions on volatile compounds of pasta. Food and Bioprocess Technology, 7(3), 719–731. doi:10.1007/s11947-013-1080-1
   Web of Science ®Google Scholar
• Pellati, F., Benvenuti, S., Yoshizaki, F., Bertelli, D., & Rossi, M. C. (2005). Headspace solid-phase microextraction-gas chromatography–mass spectrometry analysis of the volatile compounds of Evodia species fruits. Journal of Chromatography A, 1087, 265–273. doi:10.1016/j.chroma.2005.01.060
   PubMed Web of Science ®Google Scholar
• Poinot, P., Grua-Priol, J., Arvisenet, G., Rannou, C., Semenou, M., Le Bail, A., & Prost, C. (2007). Optimisation of HS-SPME to study representativeness of partially baked bread odorant extracts. Food Research International, 40(9), 1170–1184. doi:10.1016/j.foodres.2007.06.011
   Web of Science ®Google Scholar
• Rychlik, M., Schieberle, P., & Grosch, W. (1998). Compilation of odor thresholds, odor qualities and retention indices of key food odorants. Garching: Deutche Forschungsanstalt fur Lebensmittelchemie.
   Google Scholar
• Sanful, R. E., & Darko, S. (2010). Production of cocoyam, cassava and wheat flour composite rock cake. Pakistan Journal of Nutrition, 9, 810–814. doi:10.3923/pjn.2010.810.814
   Google Scholar
• Sanni, L. O., Atere, C., & Kuye, A. (1997). Moisture sorption isotherms of fufu and tapioca at different temperatures. Journal of Food Engineering, 34(2), 203–212. doi:10.1016/S0260-8774(97)00072-1
   Web of Science ®Google Scholar
• Schieberle, P. (1995). New developments on methods for analysis of volatile flavor compounds and their precursors. In A. G. Gaonkar (Ed.), Characterization of food-emerging methods (pp. 403–433). Amsterdam: Elsevier.
   Google Scholar
• Vitrac, O., Dufour, D., Trystram, G., & Raoult-Wack, A.-L. (2001). Deep-fat frying of cassava: Influence of raw material properties on chip quality. Journal of the Science of Food and Agriculture, 81, 227–236. doi:10.1002/(ISSN)1097-0010
   Web of Science ®Google Scholar
• Ying, S., Lasekan, O., Naidu, K. R. M., & Lasekan, S. (2012). Headspace solid-phase microextraction gas chromatography-mass spectrometry and gas chromatography-olfactometry analysis of volatile compounds in pineapple breads. Molecules, 17(12), 13795–13812. doi:10.3390/molecules171213795
   PubMed Web of Science ®Google Scholar
• Zhang, Z., Yang, M. J., & Pawliszyn, J. (1994). Solid-phase microextraction. A solvent-free alternative for sample preparation. Analytical Chemistry, 66, 844A–853A. doi:10.1021/ac00089a001
   Web of Science ®Google Scholar